Vegan Linzer Torte Recipe
Vegan Linzer Torte is a delightful, plant-based version of the classic Austrian dessert. A fragrant dough made with ground almonds is filled with smooth red currant jelly, topped with delicate lattice strips, and finished with a sprinkle of powdered sugar.
Equipment
- Cake tin (26cm)
- Rolling pin
- Mixing bowl
- Pastry brush
- Small bowl for jelly
Ingredients
- 1 tsp agave syrup
- 1 tbsp vegan butter
- 3 tbsp plant-based milk
Dough
- ½ tsp cinnamon
- 200 g plant-based butter
- 100 g ground almonds
- 1 pinch of salt
- 1 pinch of ground cloves
- 250 g wheat flour
- 1 pinch of cardamom
- 8 g baking powder
- 100 g white sugar
Serving
- 370 g currant jam
- 1 tbsp powdered sugar
Instructions
- In a bowl, combine flour, sugar, salt, baking powder, cinnamon, ground cloves, cardamom, and ground almonds.
- Knead in the plant-based butter until the mixture forms a dough, then shape it into a ball and refrigerate for 30 minutes.
- Split the dough in half and grease a 26cm cake tin with vegan butter, dusting it lightly with flour.
- Press the first dough half into the cake tin to form an even base.
- In a bowl, stir the red currant jelly until smooth and then it evenly over the dough, leaving a 1 cm edge.
- Roll out the remaining dough and cut it into strips.
- Place half of the strips diagonally across the cake.
- Cross the remaining dough strips over the first set, forming a lattice pattern.
- Shape 5-9 small rolls from the leftover dough and place them around the edge of the tin, pressing gently.
- Mix plant-based milk and agave syrup, then brush over the dough.
- Bake at 180°C for about 30 minutes, let cool, and dust with powdered sugar.
Notes
- For a richer flavor, experiment with different fruit preserves like raspberry or apricot.
- Chill the dough thoroughly to ensure a firmer texture when handling.