The city´s sweetest "ambassador" is known around the world. Konrad Vogel, a baker from Bavaria, first produced this delicacy around 1822. It is made from short crust pastry with red currant jam, decorated with almonds, in around 1822. The city itself demonstrated excellent taste and made the Bavarian a freeman shortly thereafter. The "Linzer Torte" is still made according to the original recipe in numerous patisseries and is available for immediate tasting or purchase as a souvenir. Linzer Torte Konditorei Jindrak Linzer Torte Bäckerei Hofmann
Today the Linzer Torte is exported to nearly all countries and tourists love to take it back home as a souvenir. You can also buy it abroad, but it tastes differently when you savor it in a traditional cafe in Linz.
Here´s the recipe of the "ORIGINAL LINZER TORTE"!
15 dag butter
25 dag flour
15 dag confectioner´s sugar
10 dag roast hazelnuts
spices: vanilla, lemon, cinnamon, ...
1 dag baking powder
30 dag cranberry jam
Mix butter and sugar, add flour with baking powder and nuts, egg, spices.
Put the dough in the fridge and leave it for a while.
One quarter of the dough forms the base (1,5 cm thick), on which you spread the jam.
Some of the dough is now formed into small rolls and put over the base and the rest of the dough is used to make the edge of the cake.
You spread egg on the cake and sprinkle it with almonds.
Leave it in the oven (190°C) for 40 to 45 minutes.