Linzer Sheet Cake

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The Linzer Sheet Cake – an Austrian speciality – is really delicious, easy to make and best of all, they keep for up to 2 weeks (if they survive that :-)).

The dough is with nuts, you can use walnuts, hazelnuts or almonds, as you like. It is best to use a tart jam. I usually use currant jam, but cranberry, raspberry, sour cherry or plum will also work.

I baked this Linzer Sheet Cake for my dad’s birthday. The practical thing is that you can easily bake it 2 days in advance and have therefore less stress.

More easy sheet cakes:
Walnut Treats
Apple Cinnamon Treats
Tasty Apple Cake
Moist Chocolate Sheet Cake
Lambada Delights
Rhubarb Crumble Cake
Plum Crumble Cake

Linzer Sheet Cake
  • 400 g softened butter
  • 400 g sugar
  • a pinch of salt
  • 6 eggs
  • 450 g flour
  • 450 g grounded nuts (hazelnut, walnuts or almonds)
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • a pinch of cloves
  • about 700 g red or black current jam, rasberry, cranberry…
  1. Beat the softened butter with the sugar and salt, until light and fluffy.

  2. Stir in the eggs one by one.

  3. Mix, flour, nuts, baking powder, cinnamon and clove powder, and fold into the mixture. Now the batter is ready.

  4. Spread about ⅔ of the batter on a baking tray with baking paper.

  5. Mix the jam well, and spread on top of the batter.

  6. Fill the remaining batter into a piping bag and pipe a border around the jam.

  7. First pipe diagonally, lengthwise stripes.

  8. Then pipe the stripes in the other direction to form a grid. Do not pipe the stripes too close.

  9. Bake in preheated oven at 180° C for about 40 minutes.

Enjoy baking!
Maggi & Family

Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or, so I can see your creations.
Thank you!

2 replies
  1. Craig
    Craig says:

    Thank you for your recipes, it is all very much appreciated. If you could let me know the size of the baking tray that you are using for this that would be great, as unfortunately baking trays (and equipment in general) are quite uncommon and usually pretty small in comparison to western ones which makes me have scale down recipes to fit.

    Once again, thank you so much for your site and amazing collection of recipes and pics!

    • sweet and spicy
      sweet and spicy says:

      Hi Craig, I am happy that you enjoy my baking. The baking tray is 30 x 40 cm (11,8`X 15,7`inches approx.), that is more or less standard size in Europe. I would be happy to see the results. Enjoy baking! Best regards.


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