Linzer torte: Difference between revisions
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[[Image:Foto.Linzertorte.JPG|right|thumb|325px|Linzer Torte]] |
[[Image:Foto.Linzertorte.JPG|right|thumb|325px|Linzer Torte]] |
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The '''Linzer Torte''' (or '''Linzertorte''') is an Austrian and Hungarian [[ |
The '''Linzer Torte''' (or '''Linzertorte''') is an Austrian and Hungarian [[torte]] with a lattice design on top of the pastry <ref>June Meyers Authentic Hungarian Heirloon Recipes Cookbook</ref>. |
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Linzer Torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground [[Nut (fruit)|nut]]s, usually [[hazelnut]]s, (but even [[walnut]]s or [[almond]]s are used), covered with a filling of [[red currant]] [[Lekvar|jam]] or, alternatively, [[Lekvar|plum butter]], thick raspberry,<ref>Iaia, Sarah Kelly. ''Festive Baking: Holiday Classics in the Swiss, German, and Austrian Traditions.'' Doubleday, 1988.</ref> or apricot jam. It is covered by a [[Lattice (pastry)|lattice]] of dough strips. The dough is rolled out in very thin strips of pastry and arranged to form a criscross design on top of the [[preserve]]s. |
Linzer Torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground [[Nut (fruit)|nut]]s, usually [[hazelnut]]s, (but even [[walnut]]s or [[almond]]s are used), covered with a filling of [[red currant]] [[Lekvar|jam]] or, alternatively, [[Lekvar|plum butter]], thick raspberry,<ref>Iaia, Sarah Kelly. ''Festive Baking: Holiday Classics in the Swiss, German, and Austrian Traditions.'' Doubleday, 1988.</ref> or apricot jam. It is covered by a [[Lattice (pastry)|lattice]] of dough strips. The dough is rolled out in very thin strips of pastry and arranged to form a criscross design on top of the [[preserve]]s. |
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Revision as of 20:48, 1 October 2010
The Linzer Torte (or Linzertorte) is an Austrian and Hungarian torte with a lattice design on top of the pastry [1].
Linzer Torte is a very short, crumbly pastry made of flour, unsalted butter, egg yolks, lemon zest, cinnamon and lemon juice, and ground nuts, usually hazelnuts, (but even walnuts or almonds are used), covered with a filling of red currant jam or, alternatively, plum butter, thick raspberry,[2] or apricot jam. It is covered by a lattice of dough strips. The dough is rolled out in very thin strips of pastry and arranged to form a criscross design on top of the preserves. The pastry is brushed with lightly beaten egg whites, baked, and sometimes decorated with sliced almonds.
Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German, and Tirolean traditions, often eaten at Christmas. Linzer Torte is often made like small tarts or cookies in North American bakeries.
History
The Linzer Torte, named after the city of Linz, Austria, is the oldest-known torte in the world[3]. For a long time a recipe from 1696 in the Vienna Stadt- und Landesbibliothek was the oldest one known. In 2005, however, Waltraud Faißner, the library director of the Upper Austrian Landesmuseum and author of the book "Wie mann die Linzer Dortten macht" ("How to make the Linzer Torte") found an even older recipe from 1653 in Codex 35/31 in the archive of the Admont Abbey.[4]
Johann Konrad Vogel (1796 - 1883) started the mass production of the cake that made it famous around the world.
Read also
- Marshall Faye: Now that's a Linzertorte. Stove, Vt. 2007, ISBN 978-0-9747-8720-6.
References
- ^ June Meyers Authentic Hungarian Heirloon Recipes Cookbook
- ^ Iaia, Sarah Kelly. Festive Baking: Holiday Classics in the Swiss, German, and Austrian Traditions. Doubleday, 1988.
- ^ http://www.landesmuseum.at/de/lm/pages.php?page_id=135 (29 June 2010)
- ^ http://www.landesmuseum.at/de/lm/pages.php?page_id=134 (7. Nov. 2006)
