Cranberry Linzertorte

Recipe by
Total Time:
45-60 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • For crust:
  • 1 cup - flour
  • 6 tbsp - Sugar
  • 1 pinch - ground Cloves
  • 1.5 tsp - ground Cinnamon
  • 3 oz - sliced almonds, toasted and finely chopped
  • 1 cooked Egg yolk, finely sieved
  • 2 raw Egg yolks
  • 1 tsp - vanilla extract
  • 1.5 tsp - Almond extract
  • 6 oz - soft sweet Butter
  • 1.5 tsp - chopped Lemon zests
  • For Cranberry filling:
  • 5 cups - Cranberries
  • 1 cup + 1 tbsp - Sugar
  • 1 tbsp - chopped Orange zest
  • 3 tbsp - water

How to Make Cranberry Linzertorte

  • Sieve the dry mix, including all the spices, together.
  • Cream butter and sugar with oil, incorporate the molasses.
  • Add the dry mix and blend slowly (add water if necessary) and refrigerate.
  • Remove from the fridge and roll the cookie dough to about 2 mm in thickness.
  • Trim to the same width (exceeding a little) as the baking tray you are cooking the spiced cake in.
  • Cut out two rectangle shapes and bake for 180 C for 20 minutes and cool.
  • For Italian meringue:
  • Bring 250 g of sugar and water to the boil and keep warm on the stove.
  • Whip the egg whites and pour 100 g of sugar into the mixture as you whip them.
  • When the egg whites reach a soft peak pour the rest of your boiling syrup on top and allow to cool.
  • To assemble:
  • Trim the top of the ginger loaf cake to flatten the top.
  • Then place on the two slabs of cookie dough to make the roof.
  • Decorate with the meringue, using a pastry bag with plain nozzle. Caramelize with a blow torch and add your own festive decoration.