Linzer torte

Last updated
Linzer torte
Foto.Linzertorte.JPG
Alternative namesLinzertorte, Linzer cookie, Linzer tart
Type Cake
Place of origin Austria
Region or state Linz
Main ingredients Flour, unsalted butter, egg yolks, lemon zest, cinnamon, lemon juice, ground nuts (usually hazelnuts, or walnuts or almonds), redcurrant jam

The Linzer torte is a traditional Austrian pastry, a form of shortbread topped with fruit preserves and sliced nuts with a lattice design on top. [1] It is named after the city of Linz, Austria.

Contents

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 redcurrant, raspberry, or apricot preserves. Unlike most tortes, it is typically single layered like a pie or tart. It is covered by a lattice of thin dough strips placed atop the fruit. The pastry is brushed with lightly beaten egg whites, baked, and garnished with nuts.

Linzer torte is a holiday treat in the Austrian, Czech, Swiss, German, and Tirolean traditions, often eaten at Christmas. Some North American bakeries offer Linzer torte as small tarts or as cookies.

Linzer cookies Linzer cookies (5234191379).jpg
Linzer cookies

Linzer cookies (German : Linzer Augen, "Linzer eyes") or Linzer tarts are a sandwich cookie version, topped with a layer of dough with a characteristic circle shaped cut-out exposing the fruit preserves, and dusted with confectioner's sugar.

History

The Linzer torte is said to be the oldest cake ever to be named after a place. [2] For a long time, the 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 Veronese recipe[ clarification needed ] from 1653 in Codex 35/31 in the archive of Admont Abbey. [2]

The invention of the Linzer torte is subject of numerous legends, claiming either a Viennese confectioner named Linzer (as given by Alfred Polgar) or the Franconian pastry chef Johann Konrad Vogel (1796–1883), who started mass production of the cake in Linz around 1823.

The Austrian migrant Franz Hölzlhuber claimed to have introduced the Linzer torte to Milwaukee in the 1850s. [3]

Variations

Linzer torte is produced and sold by different suppliers in Austria and abroad. The Jindrak bakery, which produces over 100,000 Linzer Torte cakes a year [4] , is particularly well known. Liz Linzer Torte, which stands out with its eye-catching packaging with a blue and white diamond pattern, is internationally renowned and claims to have a particularly juicy taste [5] . Other suppliers of Linzer-style cakes and pastries include famous Viennese Kurkonditorei Oberlaa and the Ölz company. Linzer Torte is also produced and sold by various bakeries in Italy.

See also

Related Research Articles

<span class="mw-page-title-main">Dessert</span> Sweet course that concludes a meal

Dessert is a course that concludes a meal. The course consists of sweet foods, such as cake, biscuit, ice cream and possibly a beverage such as dessert wine and liqueur. Some cultures sweeten foods that are more commonly savory to create desserts. In some parts of the world there is no tradition of a dessert course to conclude a meal.

<span class="mw-page-title-main">Pastry</span> Various baked products made of dough

Pastry is baked food made with a dough of flour, water, and shortening that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties.

<span class="mw-page-title-main">Danish pastry</span> Multilayered, laminated sweet pastry

A Danish pastry is a multilayered, laminated sweet pastry in the viennoiserie tradition. It is thought that some bakery techniques were brought to Denmark by Austrian bakers, and originated the name of this pastry. The danish recipe is however different from the Viennese one and has since developed into a Danish specialty.

<span class="mw-page-title-main">Cheesecake</span> Cheese-based dessert

Cheesecake is a dessert made with a soft fresh cheese, eggs, and sugar. It may have a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually refrigerated.

<span class="mw-page-title-main">Austrian cuisine</span> Culinary traditions of Austria

Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.

<span class="mw-page-title-main">Kuchen</span> Several different types of desserts

Kuchen, the German word for cake, is used in other languages as the name for several different types of savory or sweet desserts, pastries, and gateaux. Most Kuchen have eggs, flour and sugar as common ingredients while also, but not always, including some fat. In Germany it is a common tradition to invite friends over to one's house or to a cafe between noon and evening to drink coffee and eat Kuchen.

<span class="mw-page-title-main">Empire biscuit</span> Scottish biscuit

An Empire biscuit is a sweet biscuit eaten in Scotland and some Commonwealth countries. It is also popular in Northern Ireland, as well as Canada.

<span class="mw-page-title-main">Demel</span> Austrian pastry shop and chocolaterie established in 1786

Demel is a famous pastry shop and chocolaterie established in 1786 in Vienna, Austria. The company bears the title of a Purveyor to the Imperial and Royal Court up to today.

<span class="mw-page-title-main">Torte</span> Rich, usually multilayered, cake

A torte is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruit.

<span class="mw-page-title-main">Esterházy torte</span> Type of layer cake

Esterházy torta is a Hungarian cake (torte) named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a member of the Esterházy dynasty and diplomat of the Austrian Empire. It was invented by Budapest confectioners in the late 19th century and soon became one of the most famous cakes in the lands of the Austro-Hungarian Monarchy.

<i>Pastafrola</i> Type of sweet tart

Pasta frola or pasta frolla is a type of sweet tart common to Italy, Argentina, Paraguay, Uruguay, Egypt and Greece. It is a covered, jam-filled shortcrust pastry dish principally made from flour, sugar and egg. Common fillings include quince cheese, dulce de batata, dulce de leche, guava, or strawberry jam. The covering of the tart is a thin-striped lattice which displays the filling beneath in rhomboidal or square sections. Pastafrola is most usually oven-baked in a circular shape. Most of the Greek versions of this dish are filled with sweet jam: it is considered a morning dessert.

<span class="mw-page-title-main">Wähe</span> Swiss type of tart

Wähe is a baked dish typical of Swiss and Alemannic (German) cuisine. A wähe consists of a casing and a topping of a custard enveloping either fruit, vegetables or cheese. The custard and fruits or vegetables are baked together. The preparation is thus very similar to that of the French quiche or tarte.

The fourth season of The Great Canadian Baking Show premiered on CBC Television on February 14, 2021. As with previous seasons, ten amateur bakers will compete over eight weeks of challenges, vying for the title. The season marked the debut of Ann Pornel and Alan Shane Lewis as hosts, who replaced Carolyn Taylor and Aurora Browne. Bruno Feldeisen and Kyla Kennaley returned for their fourth and second seasons respectively as judges.

The first season of Top Chef: Just Desserts was broadcast on Bravo. It featured 12 pastry chefs fighting to win the title of Top Chef.

References

  1. ↑ June Meyers Authentic Hungarian Heirloom Recipes Cookbook
  2. 1 2 Oberösterreichisches Landesmuseum. "Linzer Torte". Oberösterreichisches Landesmuseum. Archived from the original on 2018-03-13. Retrieved 2018-03-31.
  3. ↑ "Franz Hölzlhuber's Watercolors". Archived from the original on 2007-12-29. In an odd sidenote: American Heritage [magazine], June 1965, attributes the introduction of Linzertortes (pastries filled with fruit, usually raspberries) to America to Franz Holzlhuber: "In 1856 Holzlhuber, an enterprising young Austrian from the vicinity of Linz, started for America. He had very little money but was equipped with a zither, a sketchbook, some education in the law and in draftsmanship, and the promise of employment in Milwaukee as conductor of an orchestra. Somewhere between New York and Wisconsin, he lost both his luggage and the letter confirming his job, which, it turned out, was no longer available. Nothing daunted, he went to work as a baker-introducing (so he said) the Linzer Torte to America..."
  4. ↑ "Linzer Torten". Jindrak Online Shop (in German). Retrieved 2024-04-02.
  5. ↑ "Liz Linzer Torte | Home". Liz Linzer Torte (in German). Retrieved 2024-04-02.

Further reading

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.