The Oldest Known Cake in the World
Dating back to the 17th century, the Linzer Torte is a source of pride and joy in Linz, Austria. Known as the oldest cake in the world, the history of the Linzer Torte dish is shrouded in mystery as no one knows who came up with the name or recipe. The recipe was first discovered in a cookbook in the year 1653. The dish became popular due to the city of Linz being a focal point of trade along the Danube River during the late 1600's, with many traders and merchants enjoying this sweet dish during their time on the Danube. You can get a firsthand taste of why this simple, yet flavorful pastry is a favorite around the world on one of our scenic Danube River cruise itineraries. Stimulate your tastebuds before your journey to Linz, Austria by following our recipe!
- 2 sticks butter
- 2 cups flour
- 4 oz icing sugar
- 1 1/3 cup of ground hazelnuts (or almonds)
- 2 tablespoons of breadcrumbs
- 1 egg
- 1 egg yolk
- Lots of ground cinnamon
- A pinch of ground cloves
- A pinch of salt
- Grated lemon rind or lemon juice
- Wafers for layering, to taste
- Egg for coating
- Redcurrant jam for coating
- Butter for the mold
- Flaked almonds, to taste
Step 1: Create a pile of flour on the work surface, slice the butter into cubes, and rub between the fingers into the flour to create a light crumb. Flavor with the cinnamon, a pinch of ground cloves and a little salt, together with the lemon rind or lemon juice and ground nuts. Work quickly to form a smooth short pastry, shape into a ball, cover with cling film, and leave to rest in a cool place for approx. 30 minutes.
Step 2: Pre-heat the oven to 356°F. Grease a suitably sized spring form cake tin and then dust with the breadcrumbs to prevent the dough from sticking.
Step 3: Now, press a little over half of the dough onto the base of the tin using your knuckles.Shape the remaining dough into several small rolls (for the lattice) and one thicker roll (for the edge). If you like, cover the pastry base with wafers, and then coat with smoothly stirred jam, leaving about half an inch all around for the edge. Place the thicker roll into the tin as the border and press down gently. Use the thinner rolls to create a lattice. Sprinkle with flaked almonds to taste.
Step 4: Coat the dough with the beaten egg and bake in the pre-heated oven for 50 – 60 minutes. Take out the tart, leave to cool, and ideally leave to stand for a day, wrapped in cling film. Dust with icing sugar.
Step 5: Slice and enjoy!
You can get an authentic Linzer Torte dining experience by reserving a journey on one of our many Danube River cruise itineraries.