A distinction is made between Linz mass and Linzer dough in production:
- Linzer mass is a passable mass made of flour, fat, egg and sugar with the addition of almond, persipan or nut mass. It is seasoned with cinnamon and lemon.
- Brauner Linzer Teig (in Austria) is similar to shortcrust pastry and consists of flour, sugar, butter, egg and almonds or nuts. The dough is seasoned with cinnamon and cloves . Linz dough is often referred to as almond or nut shortcrust pastry.
- White Linzer Dough is a type of dough made from flour, sugar, butter, egg yolk and lemon zest that is widespread in Austria .
Today is traditionally in Austria currant jam ( jam used from Red currants). The jam topping of the Linzer Torte is applied before baking. This makes the Linzer Torte more similar to a cake . With other cakes, on the other hand, it is common for the jam to be served hot after baking (for example when apricoting the Sacher cake ).
The Linzer Torte is also part of the regional cuisine typical of the country in southern Baden , as large parts of the country belonged to Upper Austria until the beginning of the 19th century . Here, on the other hand, it is traditionally filled with raspberry jam.
There are variants that consist of shortcrust pastry and a macaroon mixture , using apricot jam. In addition to the cake shape, Linz wafers are also common.
The characteristic diamond pattern of the Linzer Torte was probably created for practical reasons. If the spread jams or "salsen" (fruit muse ) were too moist, the closed dough cover tore open due to evaporation during baking and the cake base became greasy.
After baking, the cake should "rest" for a few days so that the filling can sit through.
Cakes with similar ingredients and appearance have been handed down from the Roman Empire . It is said that a Viennese confectioner named Linzer invented the Linzer Torte. This claim probably goes back to Alfred Polgar , who puts it in the mouth of "his learned friend Jakob Frank" in the glosses Cities that I Never Reached . However, since neither a friend of Polgar's named Jakob Frank nor a Viennese confectioner named Linzer can be historically proven and the historical naming of dishes was originally based on geographical factors, it is much more likely that the name Linzer Torte is derived from the city of Linz . It is therefore the oldest pastry that got its name from a place.
The oldest traditional recipe comes from the 17th century, making it the oldest known cake recipe in the world. Four recipes, all of which already have the name Linz in the title, are in the cookbook of Countess Anna Margarita Sagramosa (Verona) from 1653. The volume bears the title
“Book of all sorts of canned things, so Zuggerwerckh, Gewürtz, Khütten and otherwise all kinds of fruit as well as other good and useful things, etc. Through Mrs. Anna Margarita Sagramosin, born Countess Paradeiserin, with great diligence work and expense, vil Jar together [ sic! ] , picked and written on "
The book is stored in the Admont Abbey Archives as Codex 35/31 and was discovered in 2005 by Waltraud Faißner, the head of the libraries of the Upper Austrian state museums . Before that, a recipe from 1696 from the Vienna Library in the City Hall was considered the oldest recorded cake recipe.
Johann Konrad Vogel (1796–1883) is often mentioned as the inventor of the Linzer Torte. Johann Konrad Vogel, originally from Weihenzell in Middle Franconia, immigrated to Linz in 1822 and married the Linz confectioner widow Katherina Kreß. His merit is not to be the inventor of the Linzer Torte, but he made it popular through mass production and shipping.
According to Faißner, one can no longer speak of an original recipe as before, since in the beginning each family had prepared their own version of the Linzer Torte.
Already in 1856 the cake was brought to America by the emigrant from Linz, the painter, poet, composer and conductor Franz Hölzlhuber , where he introduced it to Milwaukee, Wisconsin. In financial and professional distress, he had remembered his parents' confectionery roots.
- The Bavarian composer Ludwig Schmidseder wrote an operetta entitled “Linzer Torte”, which premiered in 1944 at the Landestheater Linz .
- On November 13th, 2009 the first “Linzer Torte Day” took place.
- On April 27, 2019, the “first Linz cake ball” took place in Linz, organized by OÖNachrichten , dance school director Michael Horn and pastry chef Leo Jindrak. A pâtisserie room with a show bakery and a chocolate fountain was presented . The ball queen of the evening received Linz cakes.
- Waltraud Faißner: To find the oldest Linzer Torte recipes to date. In: Upper Austrian homeland sheets . Linz 2006, pp. 114–122 ( PDF on land-oberoesterreich.gv.at).
- Waltraud Faißner (editor): How you do the Linz Dortten. Historical recipes for the "Linzer Torte". From the cookbook collection of the Upper Austrian State Museum (= studies on the cultural history of Upper Austria. Volume 13). Library of the Province , edition M, Weitra 2004, ISBN 978-3-85252-576-1 ( table of contents on bibliothekderprovinz.at).
Extended new edition: Waltraud Faißner: Linzerische Torte in a different way: historical recipes for "Linzer Torte" from the cookbook collection of the library of the Upper Austrian State Museum and other sources. [With new recipes from many European and overseas countries.] Edited by Upper Austrian State Museums in Linz. Provincial Library, Weitra 2010, ISBN 978-3-85474-233-3 .
- Stephan Klinger: The Linzer Torte. The sweet ambassador from Upper Austria. Residenz Verlag, Salzburg 2005, ISBN 3-85326-395-X .
- Liselotte Schlager: Linzer Torte. Three centuries of cultural history about a baked product. Landesverlag, Linz 1990, ISBN 3-85214-539-2 .
- Franz Maier-Bruck : The Great Sacher Cookbook. Schuler Verlag, Munich 1975, ISBN 3-7796-5070-3 , p. 560ff.
- Waltraud Faißner: Video baking instructions for the “Linzer Torte”. In: Upper Austrian news . July 16, 2015, accessed February 12, 2020 .
- Linz cake . Entry no. 170 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .
- Gudrun Deinzer: This is how home tastes: This Linzer cake comes from the Black Forest. In: Südkurier . November 30, 2019, accessed on February 11, 2020 ("As a fruit layer: Several tablespoons of raspberry jam").
- Ludwig Mann, Doris Reinthaler, Eva Sommer, Erhard Höbaus: Linzer Torte . Entry no. 170 in the register of traditional foods of the Austrian Federal Ministry for Agriculture, Regions and Tourism .
- New theory about the Linzer Torte. In: ooe. orf.at . February 23, 2006, accessed December 26, 2019 .
- Linzer Torte. In: landesmuseum.at. Upper Austrian State Museum , accessed on December 26, 2019 .
- Faißner 2006, p. 114.
- Faißner 2006, p. 122.
- Gabriele Hametner: Linzer Torte: oldest ambassador of the city. In: mein district.at . June 21, 2013, accessed February 12, 2020 .
- Waltraud Faißner: Day of the Linzer Torte. In: Upper Austria. State museums. Annual reports 2008/2009. In: Yearbook of the Upper Austrian Museum Association. 154_155, 2010, p. 394 ( PDF on ZOBODAT ).
- 1. Linz cake ball: festival for dancers and connoisseurs. In: Upper Austrian news . April 12, 2019, accessed February 12, 2020 .
- Eva Tinsobin (tin): A Linz cake for every day. In: The Standard . January 11, 2011, accessed on February 12, 2020 (book review of Linzerische Torte in a different way ).