Linzer Torte with Strawberries

Method9 steps

1. 1

   Step 1: Hull, wash, and chop the strawberries into cubes not larger than ½-inch (1 cm).

   Uses 1 lb (450 g) strawberries, about 2 ¾ cups chopped

2. 2

   Step 2: Heat up strawberries, sugar, lime juice (1 tablespoon) and water (2 tablespoons) in a saucepan. Let them simmer, stirring often for 12-15 minutes or until the strawberry sauce is reduced to about 1 cup (240 ml). Transfer to a bowl and let cool.

   Simmer · 15 minUses Chopped strawberries · 3 tablespoons (40 g) granulated white sugar · 1 tablespoon lime juice (you can substitute lemon juice) · 2 tablespoons water

3. 3

   Step 3: Line the bottom and sides of a 10-inch (26 cm) springform pan or round cake pan with parchment paper. Preheat oven to 375°F (190°C).

4. 4

   Step 4: Beat softened butter (110 g) and sugar (200 g) with a hand mixer or kitchen aid until creamy, about 3 minutes. Add one egg at a time and mix for 20 seconds after each addition. Add cinnamon (1/4 teaspoon), clove powder, and vanilla extract (½ tsp) and mix until combined.

   Uses 110 g unsalted butter (about 1 stick) · 200 g granulated sugar for batter (a shy cup) · 3 large eggs · 1/4 teaspoon ground cinnamon · A pinch of ground cloves · ½ tsp vanilla extract or 1 tsp vanilla sugar, optional

5. 5

   Step 5: Add milk and hazelnuts to the batter and mix until well combined.

   Uses Creamed spiced butter, sugar and eggs · 100 g hazelnut meal (you can substitute walnut or almond meal) · 1/4 cup (60 ml) milk

6. 6

   Step 6: Mix flour and baking powder (1 1/2 teaspoons) and add to the batter. Mix until combined, about 10-15 seconds.

   Uses Butter, egg, milk and hazelnut mixture · 1 1/2 cups (200 g) all-purpose flour · 1 1/2 teaspoons baking powder

7. 7

   Step 7: Spread about two-thirds of the batter over the bottom of the lined pan. Reserve 1 tablespoon of the cooled, thickened strawberry filling for finishing, then spread the rest evenly over the batter.

   Uses About two-thirds of the prepared batter for the base · Prepared filling, with 1 tbsp reserved for finishing

8. 8

   Step 8: Fill the rest of the batter into a piping or freezer bag with a small hole. Pipe a thin layer along the rim (outer circle). Pipe a lattice onto the strawberry filling. Make thin stripes since the batter will spread. Bake in the 375°F preheated oven for about 35 minutes or until the cake has a nice golden crust.

   Bake · 35 minUses Remaining one-third of the prepared batter for rim and lattice · Batter base topped with strawberry filling

9. 9

   Step 9: Remove from the oven. Let cool before slicing. You can spread some of the leftover strawberry filling that you put aside earlier on top, if necessary. Dust with powdered sugar and enjoy.

   Uses Baked strawberry Linzer torte · The reserved 1 tbsp filling, only if needed for finishing · Powdered sugar for dusting