Vegan Linzer Cake with Strawberry-Filling
Linzer torte is one of the absolute classics among cakes, and if you look closely, with its lattice pattern and fruity center, it almost resembles an oversized cookie. Perfect for rediscovering during the Christmas season. This time, we've cut out the dough with small cookie cutters and decorated the torte with cookie stars – cute, right?
Traditionally, Linzer torte is filled with red currant or raspberry jam, but we were in the mood for something fruity with strawberry. But... strawberries in winter? Pretty tricky. Luckily, there are organic strawberry flakes from Dr Crispy & Mr Dried for that. Simply mix them with some hot water and you'll get an intense fruit puree with real strawberry flavor – no compromises and perfect for our winter Linzer torte.
If you're wondering where Linzer torte even comes from: As the name suggests, it originates from Austria and traditionally consists of shortcrust pastry and red currant jam. Today we're making it with a strawberry version.
And if you prefer small bites: We also have the Linzer torte as a mini version – our vegan Spitzbuben (the German term for these sandwich cookies).
Can I substitute the nuts in the dough?
Yes, absolutely! Traditionally, Linzer torte is made with ground hazelnuts, but almonds or walnuts work great too. The important thing is that they're finely ground, so the dough stays nice and even and moist.
Does the dough really need to rest, and if so, for how long?
Yes, a little patience pays off here. If you let the dough rest in the fridge for at least 30 minutes (better yet, 1 hour), it'll become firmer and much easier to roll out. Plus, the flavors blend together really nicely.
Can I replace the jam with fruit puree?
Sure! We made it ourselves with a quick strawberry puree from the strawberry flakes by Dr. Crispy & Mr. Dried – works great. But you can also use other jam.
How long does Linzer torte keep?
It keeps really well, which is one of the reasons it's so popular. In an airtight container or well covered, it'll easily last a week at room temperature, often even longer. And the best part: After a day or two, it usually tastes even better!
Does it need to be stored in the fridge?
No, that's not necessary. At normal room temperature (not too warm and not too humid) it's happiest.
Vegan Linzer Cake with Strawberry-Filling
Ingredients
For the Dough:
- 250 g (2 cups) wheat flour (405)
- 100 g (0.5 cup) sugar
- 8 g (1.5 tsp) baking powder
- 1 pinch of salt
- 0.5 tsp ground cinnamon
- 100 g (1 cup) ground hazelnuts
- 200 g (0.75 cup) vegan butter
For the Filling:
- 75 g (2.65 oz) strawberry flakes (e.g., from Dr. Crispy & Mr. Dried)
- 300 ml (1.25 cups) boiling water
Additionally:
- 2-3 tbsp plant-based milk for brushing
- 1 tsp agave syrup for brushing
- vegan butter for greasing
- flour for dusting
- powdered sugar for serving
Instructions
Mix wheat flour, sugar, baking powder, salt, cinnamon, and ground hazelnuts in a bowl.
Knead in vegan butter and form the dough into a ball. Chill in the refrigerator for 30 minutes.
Remove the dough from the fridge and cut in half. Grease a cake pan (26 centimeters / 10 inches diameter) with vegan butter and dust with some flour.
Roll out one half of the dough into a circle, carefully place it in the pan, and press firmly onto the bottom to create an evenly thick base.
Mix the strawberry flakes with the hot water in a bowl and let soak for 5–10 minutes until a jelly-like jam forms.
Roll out the remaining dough, cut two 1.5 centimeters (0.6 inches) wide strips with a pizza cutter, and use them as a border for the torte. Spread the strawberry jelly on the base.
Cut out the remaining dough with star-shaped cookie cutters and distribute them on the strawberry layer.
Mix plant-based milk and agave syrup in a small bowl and brush the dough with it.
Bake the cake at 180 °C / 355 °F (fan) for approx. 30 minutes on the middle rack. Then let cool, dust with powdered sugar, and serve.
