A delicate Austrian recipe! The traditional Linzer cake, covered with a web of short pastry strips and filled with cranberry jam!


For the dough:
350 g Mix C - Mix Pâtisserie
250 g Paniermehl - Breadcrumbs
170-200 g butter at room temperature
170 g sugar
2 eggs
5 g baking powder
10 g vanilla powder
15 ml rum
5 g cinnamon
270 g cranberry sauce


  • Preheat the oven to 160°C. Grease a round cake tin (Ø 24 cm) and dust with flour.
  • Beat the soft butter together with the sugar and the eggs until fluffy.
  • Sieve the flour with the rest of the ingredients. Combine everything and knead into a thick dough.
  • Place two thirds of the dough into the tin and spread evenly with jam.
  • Cut the remaining dough into strips and use them to shape the typical Linzertorte grid effect.
  • Bake the cake in the middle of the oven for 1 hour.
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