Vegan Linzer torte with strawberry filling
The Linzer torte is one of the absolute classics among cakes, and if you look closely, with its lattice pattern and fruity center, it almost resembles an oversized cookie. Perfect, then, for rediscovering during the Christmas season.
- For the dough:
- 250 g wheat flour (type 405)
- 100 g sugar
- 8 g (1.5 tsp) baking powder
- 1 pinch of salt
- 0.5 tsp ground cinnamon
- 100 g ground hazelnuts
- 200 g vegane Butter
- For the filling:
- 75 g strawberry flakes (e.g. from Dr. Crispy & Mr. Dried)
- 300 ml boiling water
- Aside from that:
- 2-3 tablespoons of plant-based milk for brushing
- 1 tsp agave syrup for brushing
- vegan butter for greasing
- Flour for dusting
- Icing sugar for serving
- Mix flour, sugar, baking powder, salt, cinnamon and ground hazelnuts in a bowl.
- Knead in the vegan butter and shape the dough into a ball. Chill in the refrigerator for 30 minutes.
- Remove the dough from the refrigerator and divide it in half. Grease a cake tin (26 cm diameter) with vegan butter and lightly dust it with flour.
- Roll out half of the dough into a circle, carefully place it in the tin and press it firmly onto the bottom to create an evenly thick base.
- Mix the strawberry flakes with the hot water in a bowl and let them soak for 5-10 minutes until a jelly-like jam is formed.
- Roll out the remaining dough, cut out two 1.5 centimeter wide strips with a pizza cutter, and use these as a border for the tart. Spread the strawberry jelly on the base.
- Cut out star shapes from the remaining dough using cookie cutters and distribute them over the strawberry layer.
- Mix plant-based milk and agave syrup in a small container and brush the dough with it.
- Bake the cake at 180°C (fan oven) for about 30 minutes on the middle rack. Then let it cool, dust with powdered sugar and serve.
Traditionally, Linzer torte is filled with red currant or raspberry jam, but this time we were in the mood for something fruity with strawberries. But… strawberries in winter? Rather difficult. Luckily, there are the organic strawberry flakes from Dr. Crispy & Mr. Dried. Simply stir them with a little hot water and you have an intense fruit puree with real strawberry flavor – completely uncompromising and perfect for our winter Linzer torte.
If you're wondering where Linzer Torte actually comes from: As the name suggests, it originates from Austria and traditionally consists of shortcrust pastry and red currant jam. Today we're offering a strawberry version. And for those who prefer smaller bites: We also have a mini version of Linzer Torte – our vegan Spitzbuben.
Can I substitute the nuts in the dough?
Yes, absolutely! Traditionally, Linzer torte is made with ground hazelnuts, but almonds or walnuts work perfectly too. The important thing is that they are finely ground, so the dough stays nice and smooth and moist.
Does the dough really need to rest, and if so, for how long?
Yes, a little patience pays off here. If you let the dough rest in the refrigerator for at least 30 minutes (better yet, 1 hour), it will become firmer and much easier to roll out. Plus, the flavors will meld together beautifully.
Can I substitute fruit puree for the jam?
Sure! We made it ourselves with a quick strawberry puree using Dr Crispy & Mr Dried strawberry flakes – it works great. But you can also use other jam.
How long does Linzer torte keep?
It keeps really well, which is one of the reasons why it's so popular. In an airtight container or well covered, it easily keeps for a week at room temperature, often even longer. And the best part: after a day or two of steeping, it usually tastes even better!
Does it need to be stored in the refrigerator?
No, that's not necessary. It feels most comfortable at normal room temperature (not too warm and not too humid).
