Rose's Linzertorte

Rose's Linzertorte is one that's been handed down for generations. 

Roswitha Seeman, one of our readers, shared this with me and I asked her if I could share it with you! This is one of the great traditional German cake recipes that's usually made at Christmas.

However, it's too good just to save it for the holidays.

For the full list of ingredients & detailed instructions, see the recipe card at the end of this post. But before you scroll, there’s important & interesting stuff to know right below.

Very traditional Linzertorte

 As you can see, this isn't a quick German recipe.

But, sometimes, traditional just wins out when one really wants the real thing! (Check below to see if it's actually German!)

German? Nope. Austrian? Yes!

Now, some may say ... "This isn't German, it's Austrian," ... and you'd be right. The original cake comes from the city of Linz, Austria. 

Now it's a holiday classic not only in Austria, but also Hungary, Switzerland, and Germany. 

This torte, also known by some as a Raspberry Tart recipe, can be made 'non-traditional' by using other jams.

Cherry jam would be absolutely delicious! And I've got some Blackberry jam just waiting to be used as well! 

I'm so glad to have gotten to know Rose -- even if it's just online! She blessed me this year with her very own cookbook that she has written. And, YES, this Linzertorte is in it.  Want another one of her great recipes? Check out her Hot Potato Salad.

Ready to make this Linzertorte?

Rose's Linzertorte

Rose's Linzertorte is one that's been handed down for generations. 

Roswitha Seeman, one of our readers, shared this with me and I asked her if I could share it with you! This is one of the great traditional German cake recipes that's usually made at Christmas.

Prep Time

30 minutes

Bake Time

45 minutes

Total Time

75 minutes + wait time

Ingredients:

  • 3½ cups sifted flour
  • ½ pound (1 cup) ground nuts, preferably almond/hazelnut or walnut
  • 3 teaspoons baking powder
  • 1½ teaspoons imitation rum
  • 1 teaspoon baking soda
  • 2 - 3 drops almond extract
  • 1½ teaspoons salt
  • 2 tablespoons whiskey or brandy
  • 2 tablespoons cinnamon
  • 1 teaspoons vanilla
  • 3½ tablespoons cocoa
  • ½ teaspoons cloves
  • ½ pound (1 cup) margarine
  • ½ cup milk
  • 1½ cups brown sugar
  • 2 tablespoons lemon juice
  • 2 large eggs, well beaten
  • 1 jar seedless raspberry jam

Instructions:

  1. Sift 2 cups flour with salt, baking powder, soda, cinnamon, cloves, and cocoa. Mix well.
  2. Reserve 1½ cups flour and set aside (for those who like different consistency in the dough).
  3. Soften margarine and add sugar gradually, mixing well until smooth.
  4. Beat in eggs with ground nuts.
  5. Add rum, almond extract, whiskey, vanilla, and lemon juice, blending well together.
  6. Add spiced dry ingredients alternately with milk.
  7. On a wooden board, sprinkle lightly with flour and pour spiced mixture onto floured board. Add as much of the reserved flour in small amounts, kneading well, until dough is pliable to work with. 
  8. Set in clean bowl, cover, and refrigerate overnight.
  9. Preheat oven to 350°F.
  10. Roll ½ of dough into a rectangle (¼-inch thick) to fit a greased 13x8x2-inch pan and place in pan.
  11. Spread evenly with jam.
  12. Roll out remaining dough. Either cut into strips and create the traditional lattice top or use cookie cutters to cut shapes to put on top of jam.
  13. Brush dough with egg yolk and bake for 40 to 45 minutes or until golden.
  14. Cool and serve.
  15. To store, wrap and keep in cool dry place or freeze.

Notes/Hints:

  • Smuckers jam is best if you have diabetes
  • Yes, it really is 2 tablespoons of cinnamon. I checked with Roswitha and that's what she uses!

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Very traditional German Linzertorte

Rose's Linzertorte made Just like Oma



By


Rose's Linzertorte made Just like Oma


Rose's Linzertorte is one that has been passed down for generations. A great traditional German cake that's usually made at Christmas. However, it's too good just to save it for the holidays


Ingredients: ground nuts, flour, baking powder, imitation rum, baking soda, almond extract, salt, whiskey or brandy, spices, margarine, milk, brown sugar, lemon juice, eggs, jam,

For the full recipe, scroll up ...

Words to the Wise

"We can make our own plans, but the Lord gives the right answer."

Proverbs 16:1 (NLT)