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Linzer Torte

Created by Chuck,


If you love raspberries as much as we do, this classic German torte is sure to please.
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At a glance
Main Ingredient
Cooking Method
3/4 cup butter, sweet
7 ounces soft almond paste, tube
1/4 cup confectioners sugar
1/2 teaspoon cinnamon
2 egg
1 cup flour, sifted
1/8 teaspoon salt
1/2 teaspoon baking powder
1 cup seedless red raspberry jam
1/2 cup currant jelly
pistachios, chopped


Heat oven to 350. Cream butter, almond paste, and confectioners sugar until fluffy. Beat in cinnamon, then 1 egg at a time.

Sift the dry ingredients together and stir into the batter.

Grease a 9" spring-form pan, and lightly dust with flour.

Reserve 1 cup of batter, and pour the rest into the prepared pan. Spread the top with raspberry jam.

Put reserved cup of batter in a pastry bag fitted with #2 star tube, and pipe it on the cake in a lattice (crisscross) pattern, about 5 strips in each direction.

Bake at 350 for 40-45 min. Remove from oven, coolon a cake rack. Remove when cool.


Comment by ramona , Sunday, 20 September 2009 vote imagevote image
The actual Linzertorte is made with Plumjam instead of rasberries.

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