📝 About This Recipe
Originating from the city of Linz, Austria, this timeless masterpiece is widely considered the oldest known cake recipe in the world, dating back to 1653. It features a rich, buttery shortcrust infused with toasted hazelnuts, warm cinnamon, and a hint of clove, all cradling a vibrant heart of tart red currant jam. The signature lattice top creates a beautiful window into the ruby-red filling, making it as visually stunning as it is delicious.
🥗 Ingredients
Nutty Shortcrust Pastry
- 1 cup Unsalted Butter (softened to room temperature)
- 1 cup Granulated Sugar
- 1 1/2 cups All-Purpose Flour (sifted)
- 1 1/2 cups Roasted Hazelnuts (ground into a fine meal)
- 1 large Egg (at room temperature)
- 1 tablespoon Lemon Zest (from one organic lemon)
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Ground Cloves
- 1 tablespoon Cocoa Powder (unsweetened, for a traditional deep color)
- 1/2 teaspoon Salt
Filling and Assembly
- 1 1/4 cups Red Currant Jam (seedless is preferred for authenticity)
- 1 Egg Yolk (beaten with a splash of milk for egg wash)
- 1/4 cup Sliced Almonds (for garnishing the edge)
- 1 tablespoon Confectioners' Sugar (for dusting)
👨🍳 Instructions
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1
In a large bowl or stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light, fluffy, and pale yellow.
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2
Add the egg and lemon zest to the butter mixture, beating until well incorporated. Scrape down the sides of the bowl to ensure even mixing.
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3
In a separate medium bowl, whisk together the sifted flour, ground hazelnuts, cinnamon, cloves, cocoa powder, and salt.
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4
Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until a soft, slightly sticky dough forms. Do not overmix, as this will make the crust tough.
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5
Divide the dough into two pieces: one representing about 2/3 of the dough (for the base) and 1/3 (for the lattice). Wrap both in plastic wrap and flatten into discs. Refrigerate for at least 1 hour, or until firm enough to handle.
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6
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or tart pan with a removable bottom.
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7
Press the larger portion of the chilled dough into the bottom and about 1 inch up the sides of the prepared pan. If the dough is too sticky, use lightly floured fingers.
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8
Spread the red currant jam evenly over the bottom of the dough, leaving a small margin at the very edge.
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9
Roll out the remaining 1/3 of the dough on a floured surface to about 1/4-inch thickness. Cut into strips about 1/2-inch wide using a knife or a fluted pastry wheel.
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10
Arrange the strips in a crosshatch lattice pattern over the jam. Trim any excess dough from the edges and press the ends of the strips into the side crust to seal.
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11
Brush the lattice and the edges of the torte with the egg wash. Sprinkle the sliced almonds around the perimeter of the torte.
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12
Bake for 45 to 50 minutes, or until the pastry is golden brown and the jam is bubbling slightly in the center.
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13
Remove from the oven and allow the torte to cool completely in the pan on a wire rack. This is crucial as the torte is fragile when warm.
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14
Once cooled, carefully remove the sides of the pan. Dust lightly with confectioners' sugar before serving.
💡 Chef's Tips
For the best flavor, let the torte sit for 24 hours before serving; the moisture from the jam softens the nutty crust into a melt-in-your-mouth texture. If you cannot find ground hazelnuts, you can use almond meal, though the flavor will be slightly milder. Ensure your hazelnuts are toasted before grinding to unlock a deeper, more aromatic oils. Keep the dough as cold as possible; if it becomes too soft while weaving the lattice, pop it back in the freezer for 5 minutes. Use a high-quality, tart jam; raspberry is a common substitute, but red currant provides the authentic sharp contrast to the sweet dough.
🍽️ Serving Suggestions
Serve a generous slice with a dollop of unsweetened whipped cream (Schlagobers) to balance the richness. Pair with a strong Viennese coffee or an Earl Grey tea for a perfect afternoon treat. A glass of sweet dessert wine, such as a late-harvest Riesling, complements the spice notes beautifully. Serve slightly chilled or at room temperature; never microwave, as it ruins the delicate shortcrust texture.