Linzer Torte cake at the Düsseldorfer mountain hut

Blend the soft butter together with the sugar to obtain a foamy consistency. Add the eggs (with their yolks) into the mix. In a separate bowl, mix the flour, nuts, yeast, salt, cinnamon and lemon rind, then blend into the butter, egg and sugar mixture.
Pour a part of the mixture into a piping bag to create the crust and the rest into a baking dish, topping it with a generous layer of jam. Finally decorate the mixture using the piping bag.

Bake at 180° for 30 minutes.
Sprinkle with icing sugar and serve.
- 450 g butter
- 420 g sugar
- 5 eggs
- 2 yolks
- 600 g flour
- 370 g nuts
- 1 cup dessert yeast
- A pinch of salt
- Grated lemon zest
- A touch of Cinnamon
- Red cranberry jam
Source disclosures: Düsseldorfer mountain hut
Enjoy food and Wine in the Venosta Valley
Experience the many local specialties of the Venosta Valley in South Tyrol, the valley where natural agriculture and a sense for genuinely good food go together.
Search & Bookings