Lincer cake: traditional pastries in Austria, oldest cake in the world

Lincer cake gave me no rest for several years. Unfortunately, I knew nothing about it at the time when going on a trip to Austria, and I happen to try this dessert in his homeland — I ate Sacher-torte, strudels, but it had not occurred to find and try the Austrian coffee shops and restaurants Lincer cake because I never before have not.

Lincer cake

Can’t remember when or where I first read about it, but somehow immediately he sunk me into memory and soul and really like him someday to Cook, but this was always postponed.

What is a pie, born in the Austrian city of Linz, three hundred years ago? Actually it is very simple and has little in common with those facilities, associations with which we have the word «cake», in my understanding, it is more of a pie-shortcrust pastry, cooked with the addition of ground nuts, and black currant jam as a filling.

Traditional singing implies, as far as I know, the form in the form of baskets, which were packed with jam and covered with a grid of dough, and the nut is hazelnut; However, different variations of this cake now include and almonds, and walnuts.

Lincer cake is a traditional pastry not only in Austria but also in Hungary, Germany, Switzerland and even in the United States. However, the name forever linked with this dessert is the capital of Upper Austria.

Golden crust, woven surface, Ruby red filling and flavorful nuts-recipes of this masterpiece are known from the year 1653. It is the year dated entry found in the archives of the Abbey of Admont. This is one of the oldest cake recipes known to mankind.

Lincer cake consists of two layers of delicious oily dough and toppings. It is often the currant jam, but there are recipes with raspberry, cranberry and apricot jam. Particularly beautiful makes this cake top layer-lattices of dough.

Lincer cake

Lincer cake batter may vary in color. It depends on what you use almonds: blanched, jaggery, fried or raw.

The batter for the cake easily prepared in a food processor. Sometimes the strips for the top layer make using a pastry bag, pressing out dough to jam, but it easier to roll out thinly and cut.

After baking the cake is completely cooled. It can be prepared a day or two before serving. During this time, the cake will be more mild, delicious and fragrant. You can decorate with powdered sugar or whipped cream.

Ingredients for Lincer cake

For the stuffing:

  • 2 cups (225 grams) of frozen raspberries
  • ¼ cup (50 grams) granulated white sugar
  • lemon juice

For the dough:

  • 1 cup (150 grams) almond
  • ½ cup (60 g) hazelnuts
  • 1 ½ cups (195 grams) all purpose flour
  • 2/3 cup (135 grams) of white sugar
  • Zest of one lemon
  • 1 tsp ground cinnamon
  • 1/8 teaspoon ground cloves
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • 14 Tablespoons (195 grams) cold unsalted butter, cut into pieces
  • 2 large (40 grams) egg yolks
  • 1 teaspoon pure vanilla extract
  • Powdered sugar for sprinkling

Cooking:

Place the frozen raspberries and sugar in a small saucepan and bring to a boil over medium heat. Reduce heat and Cook, stirring occasionally, for 15 to 20 minutes or until most of the liquid has evaporated.

Remove from heat and pour into a heat-resistant Bowl. Add one or two drops of lemon juice. Cover and refrigerate while preparing the dough.

Preheat the oven to 180 degrees c. place the nuts on a baking tray and cook for about 8−10 minutes or until lightly browned and appearance aroma. After the almonds and hazelnuts have cooled, place them in a food processor along with ½ cup (65 grams) flour and finely pomolot′.

Add the remaining flour, sugar, lemon zest, ground cinnamon, ground cloves, salt and baking powder, mix at medium speed. Add the oil and beat until mixture is similar to the bread crumbs. Add the 2 egg yolks and vanilla extract, and beat.

Gather dough into a ball, then divide it into two parts, one slightly larger than the other. Wrap the smaller ball of dough in plastic wrap and refrigerate for about an hour.

A large portion of the dough to distribute in the form of a diameter of 23−25 cm, making the boards height 2.5 cm. Spread the stuffing on top, cover with plastic wrap and refrigerate.

A smaller portion of the dough roll between two sheets of waxed paper into a circle with a diameter of 30 cm. Cut dough strips 2.5 cm. Place the strips of dough on parchment paper, cover with plastic wrap and refrigerate for 10 minutes. Then put stripes on pink stuffing as a grid. Trim the edges to fit the size of the form.

Bake the pie for about 30−35 minutes or until golden brown. Cool and decorate with powdered sugar. This cake can be kept for several days at room temperature or in the refrigerator for about a week.

Lincer cake, despite the simplicity of both composition and execution, the result is indeed very rich-nuts, spices and berry fillings are woven together to form a complex and rich, but at the same time very harmonious bouquet of tastes and smells. It smells wonderfully and really very tasty!

If you know the Albanian language-watch the video: cooking Lincer cake

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