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A. The linzertorte is one of the oldest known cakes in the world. The first mention of this cake appeared in 1696. The oldest formula is found in a 300-year-old cookbook. It was most likely named for Linz, Auistria, where it originated. Today, many variations are found all over the world, but I have always liked this particular formula.

Linzertorte

Ingredients	Metric	Lbs.	ozs.	Bakers %
Cake Crumbs*	1.25 kg	2	12	125
Pastry Flour	1 kg	2	3.25	100
Confectioners' Sugar	100 g		3.5	10
Butter	300 g		10.5	30
Egg Yolks (10)	200 mL		7	20
Baking Ammonia	15 g		0.5	1.5
Cinnamon, ground	75 g		2.5	7.5
Lemon extract,to taste
Cloves, ground	15 g		0.5	1.5
Raspberry preservatives	1.75 kg	3	13.75	175
Total appr. Wt.	4.705 kg	10	5.5	470.5

*Part or all of the cake crumbs can bew replaced with ground hazelnuts.

Method: cream the butter and sugar with the egg yolks and lemon extract. Add the sifted flour, baking ammonia, cake crumbs and spices. Combine to form a stiff dough. Use half of the dough for the base of five 11-in (28-cm) spring-form pans. Wet the sides of the pans with milk, and use half of the remaining dough to form the sides of the cake. Fill with 12.25 ozs. (350 g) of raspberry preservatives. Use the remaining dough to form a lattice design over the preservatives. Glaze with egg wash, and bake at 375F (190C) until golden brown. Cool completely, and remove the cakes from the pans. Dust them with confectioners' sugar.

Tenbergen, Klaus. 2004May. The Workbench. Modern Baking 18 (5): 26.

Updated: Tuesday, May 22, 2007.