Linzer-style rose hip torte

Linzer-style rose hip torte

Total: 1 hr | Active: 25 min.
Nutritional value / piece: 377 kcal
, Fat: 23 g
, Carbohydrate: 36 g
, Protein: 6 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

100 g butter, soft
80 g icing sugar
1 pinch salt
2 eggs
1 organic orange, use grated zest
100 g walnut kernels
140 g white flour
200 g rose hip jam
1 tbsp walnut kernels
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One tart tin (approx. 26 cm in diameter), lined with baking paper

How it's done

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To make the sponge mixture, combine the butter, icing sugar and salt in a bowl. Add the eggs and continue to whisk until the mixture becomes lighter in colour. Stir in the orange zest.

Grind the walnuts, add to the flour and stir into the mixture. Line the base of a spring form pan (approx. 26 cm in diameter) with baking paper, grease the rim. Transfer 2/3 of the mixture to the pan and smooth down. Stir the jam until smooth, spread over the cake base leaving a gap of approx. 2 cm all the way around. Transfer the remaining mixture to a piping bag with a serrated nozzle (approx. 14 mm in diameter) and pipe around the edge.

Bake for approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove the tin frame. Sprinkle with roughly chopped walnuts before serving.

Good to know
Tip: Replace the rose hip jam with another jam.

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