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Prepare the oldest cake in the world: Linz cake

Posted on05/16/2021 by
Prepare the oldest cake in the world: Linz cake

Le continent européen est bien connu pour sa gastronomie délicieuse et raffinée, de nombreux pays le composent et chacun d'eux a ses ingrédients et ses plats typiques. Des facteurs tels que le climat et les cultures permettent une grande diversité gastronomique sur le vieux continent. Les gastronomies les plus connues en Europe sont françaises et italiennes, mais il existe également d'autres pays qui proposent une large gamme de plats délicieux.

La recette du gâteau Linz est la plus ancienne connue au monde. Depuis 1653, il est connu par son nom, mais qui l'a inventé reste un mystère.

Ingrédients:

  • 250g butterPrepara la tarta más antigua del mundo: Tarta de linz
  • 250 g of flour
  • 125 g icing sugar
  • 150 g ground hazelnuts (or almonds)
  • 2 tablespoons of breadcrumbs
  • 1 egg
  • 1 egg yolk
  • Generous amount of ground cinnamon
  • A pinch of ground cloves
  • A pinch of salt
  • Grated lemon peel or lemon juice
  • Oblates if you wish
  • Egg for brushing
  • Currant jam for the coating
  • Butter for the mold
  • Almond flakes to your liking

Preparation:
  1. Put flour on the surface of the work table, cut the butter into small pieces and rub the flour between your fingers to create a light crumb. Sprinkle with powdered sugar, almonds, and breadcrumbs. Add the egg and the yolk, and to give it a strong flavor add cinnamon and a pinch of ground cloves and a little salt and the lemon zest. Work quickly to form the smooth shortcrust, form into a ball and cover with aluminum foil and let rest in a cool place for about 30 minutes.
  2. Preheat the oven to 180 ° C and butter the bottom of the removable round pan.
  3. Now press a little more than half of the dough with your knuckles onto the bottom base of the shape. Shape the rest of the dough into several small rolls (to form the trellis) and a thick roll shape (for the edge). If desired, cover with wafers to a key (can be omitted) and then cover gently with the currant jam, leaving about 1 cm free from the edge. Place the thickest roll making the edge and press lightly. Use the thinnest rolls to create a trellis on top. Sprinkle with flaked almonds to taste.
  4. Cover the dough with the beaten egg and bake in the preheated oven for 50-60 minutes. Remove the cake, let it cool, and the ideal is to let it rest for a day, wrapped in aluminum foil.
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