Linzer cream torte

by - 8:00 AM

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I have been thinking about joining a “bake along” for a while now but each time I would get ready to bake I’d missed the dead line so I’d just go make something I already made before and already knew I liked. Then there was all the confusion on how a Bake along actually worked or any of those link up blog posts or blog hops for that matter. 

So instead of worrying too much about all that I rushed off to find out what exactly a linzer torte was.


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I found a beautiful looking recipe from Heike Castronovo .


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I started by making the crust. In a bowl I put almond flour, sugar, cocoa, flour, cinnamon and a pinch of cloves.



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added butter and cut it in until it was in small crumbs.


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Then I added one egg yolk and then decided there was no way it would be anything but  a pile of crumbs if I didn’t give it another egg yolk. So I gave it another egg yolk.


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It wasn’t stirring too well so I used my hand.


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Then I took about two thirds for the bottom crust.


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I worked it around


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and stopped when I got it looking like this. As it was looking like this I got thinking that that was just too deep to fill entirely with jam. As I was thinking about how much jam I’d need I started thinking about this recipe I’ve made before and know I like that has a sour cream layer with fruit and jam on top.


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  I rolled out the remaining dough, it was kind of crumbly but easily pushed back together.


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Then I dug out my seasonal cookie cutters


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and cut out rabbits and turkeys until the dough was gone.



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I decided I would make a cream layer even if it may disqualify this from every being considered a real linzer torte.

In the now empty dough bowl I started making the filling with about a large cup of sour cream,


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maple syrup,


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and an egg yolk.


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I mixed it better than that, I just liked the marbled patterns there.


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Then poured it into the crust.


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Next I warmed the jam in a bowl with a little water so it would be spreadable.


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Spreading the jam proved to be a bit tricky. I had a back up plan, if it started to sink I was going to make it a marbled swirl torte.


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I did not have to use plan B.


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I arranged all the rabbits and turkeys on top that I could and just cooked the rest like cookies. They were done in about 10 or so minutes. The torte took about 45 minutes.



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Let cool for at least an hour and then serve!


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Linzer cream Torte

Adapted from Heike Castronovo

For the crust

  • 1 1/4 cups plus almond flour
  • 1 cup whole wheat pastry flour, plus more for rolling
  • 1/2 cup sugar
  • 1 1/2 teaspoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • Pinch of ground cloves
  • 1 stick unsalted butter, softened
  • 2 egg yolks

1.Preheat the oven to 375°  In a bowl,  Add the 1 cup of flour and the sugar, cocoa, cinnamon, cloves and almond flour. Add the butter and egg yolks and mix until dough forms.
2. Press two-thirds of the dough into a tart pan in an even layer, pressing it into the corners.

For the  filling

  • 1 egg yolk
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 1/4 cup maple syrup
  • 1 cup cranberry ginger pear jam  + 2 teaspoons water

Combine egg yolk, sour cream,  maple syrup, and vanilla extract. Pour sour cream mixture into the crust.
Warm jam and 2-3 teaspoons of water until spreadable.

Spread the jam on top. On a lightly floured surface, roll out the remaining dough 1/4 inch thick. Using small, cookie cutters, cut out  shapes and arrange them on the jam. Bake for about 45 minutes, until the crust is deep brown. Let cool, then serve.






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  1. This is an absolutely gorgeous tart! I love all your photos!!

  2. Hi Pancake Ninja,
    Your linzer cream torte looks wonderful. A lovely twist with that cream filling, looks delicious and seems perfect with the almond crust and the cranberry ginger pear jam! I don't mind having a slice myself! 
    Thank you for baking along with us! You are welcome to join our coming Bake-Along, anytime!
    Following your lovely site and have a nice day!

  3. From the ingredients, it looks like it has a complex taste.  Once I get hold of a jar of cranberry ginger pear jam, I am going to check it out..

  4. hi pancake ninja, i just read your'about' and now i know how this name came about! so you can do stunts with the pan, huh? ha! very glad that you're joining our bake along for the first time and nice to know you. Your linzertorte looks very impressive and i like the patterns that made on the side of the crust. Did you just do that with your fingers? i mean, it's really beautiful and i'm sure it tasted great as well. This sounds special to me with a layer of sour cream, thanks so much for joining and hope to see you again!

  5. Hi Pancake Ninja,

    We are happy to have you baking along with us. Your linzer cream torte looks really cute with all the little bunnies and a turkey :D Of course, you are going to be disqualified for the extra layer of cream. I must admit that your extra layer of cream is great to balance the sweetness plus a little sour taste of your cranberry jam.


  6. Hi, nice meeting you on the Bake Along.  That is one beautiful Linzer Torte and I enjoyed the pictures. 

  7. Your torte is Christmas, Easter and Thanksgiving combined into one! I think the cream layer is a great idea to balance the tartness too. Beautiful!

  8. Thanks,

    Yes, the cream layer sort of reminded me of cheese cake which is ok, 'cause I like cheese cake.

  9.  You could really use any kind of jam that has a nice color to it.

  10. I think I actually got all the links working, I was so excited to see that linky thing actually displaying at the bottom of my post! 

    I'm going to be looking for some inspiring Martha Stewart recipe soon.

  11. looks so pretty :) love the animal designs on top!


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