There Linz cake! An exotic name for us Italians, which however reveals all its simplicity in preparation: it is in fact a cake similar to the tart, originating from the city of the same name, Linz.
This Austrian cake seems to be one of the oldest desserts ever, which is never missing in Austria, especially at Christmas, together with its counterparts Linzer Cookies. But even if it’s not snowing outside, we assure you that you can always prepare it… there won’t be a crumb left over.
As mentioned, it is one tartbut in reality its consistency is decidedly more fragrant: it almost melts in the mouth, thanks to the naturally fatty composition of the almonds and hazelnuts.
Very ancient, a bit like its Nordic sister Sacher cakes, decidedly different in both consistency and taste, but equally unforgettable. The base of this tart is in fact made of shortcrust pastrybut mixed with hazelnut flour, cinnamon and cloves.
The only thing these two Austrian cakes have in common is the jam: in fact the Linzer torte is also filled with jam, usually red fruits, which can vary, ranging from blackcurrant to blueberry, from strawberry to blackberry, all flavors which in any case contrast well with the sweet flavor of the dough.
This recipe has already been read 45 times!