As you know, I love pie. Yes, I love eating pie, but moreover, I love pie aesthetics (I mean, the logo of this newsletter, my last newsletter, etc.). From each pie maker’s decorative crust-crimping signature to all the ways one can double crust a pie: from mile high-hats, to all the interwoven lattice designs.
Lattice provides the inspiration behind this cake. I love lattices in part because there are so many variations and ways to get creative: the thickness of the strips, how tightly or loosely it is woven together, braided additions, herringbone styles, etc. However, the most iconic lattice is that of Linzertorte. Linzertortes, in my mind, have perfect diamond-shaped criss-crossing with vibrant red jam peeking through. I love the aesthetic so much, I posted a recipe for a slab pie in the style last year, but this year, it’s serving as inspiration for a cake.
When I saw these photos in one of my old baking books, I knew it was time for another Bakeover (if you missed past Bakeovers, you can find them here: Apricot Puddings, Any-Berry Shortcake, and Peach Melbas). The cake in this photo is a genoise sponge, jam, and Swiss meringue; however, it screamed Linzertorte to me, so I decided to keep the aesthetics, but add in those Linzer flavors.
This Linzer cake recipe makes a truly decadent, almondy, and moist sponge. It’s so rich on the tongue, it almost feels like a frangipane. The cake is so lovely it needs little else–I’ve opted to add some sweet, tart, and semi-runny jam, and a little whipped cream.
There are many beautiful things about this recipe, but one of my favorites is that it’s made in a food processor (or blender). Not only does this make it easy and fast, but grinding up the almonds with the sugar releases their oils, bringing in a stronger flavor.
P.S. This cake takes 20 minutes of active time. Toppings + whipped cream = about 10 minutes. Prep + decor = 15-60 minutes (depending on the design you choose, and how much time you want to spend on it).
P.S.S. This cake is for those who love piping and/or assembling a lattice crust. If this isn’t really your cup of tea, be warned!
Makes 1 cake
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