Linzertorte – a delicious recipe with butter, sugar, egg yolks, flour, raspberry preserves, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In bowl, beat butter and 1/2 cup sugar until light and fluffy.
2
Add egg yolks and beat until well blended.
3
Add flour and work with hands kneading until smooth.
4
Press into 12x17 inch jelly roll pan.
5
Bake 15-20 minutes at 350 degrees until lightly browned.
6
Remove from oven and spread with raspberry preserves and set aside.
7
Beat egg whites until stiff.
8
Combine cup of sugar and nuts and fold into egg whites.
9
Spread over cake.
10
Put cake back in oven for 25 minutes.
11
Cool slightly but cu
1527
kcal
Calories
92
g
Fat
149
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
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* Estimated from ingredient keywords · ingredients matched ·
Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup butter, 1/2 cup sugar, egg yolks 2 lg., 2 1/2 cups flour, and more.
Yes, Linzertorte falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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