The artisans behind
the Linzer Torte.
The Linzer Torte: the city’s sweetest souvenir
The year 1929 was momentous: Vatican City was recognised as an independent state, Berlin hosted the premiere of the first sound film and in Linz, on Herrenstraße 22, visionary pastry chef Leo Jindrak I opened his confectionery. Today, nearly a century later, this thriving family business, now approaching its fourth generation, continues to delight patrons with its handmade sweet treats, known and beloved around the globe.
In Linz, the name Jindrak has become synonymous with the Linzer Torte. While the origins of this rich shortcrust pastry filled with redcurrant jam date back to the 17th century, the “original” version of the torte is proudly offered exclusively at Konditorei Jindrak.
There, each torte is meticulously crafted by hand, and then elegantly packaged in fine wooden boxes for distribution across the world. Annually, over 130,000 pieces are savoured from the North to the South Pole, earning international acclaim. Leo Jindrak III adds with a note of pride, “We are especially honoured that even the Pope receives an original Linzer Torte each year.” Father and son share this pride:
Seated on the café’s terrace near the Pöstlingberg hill, just a few steps below the Basilica, Leo Jindrak III and his son, named Leo according to family tradition, thereby Leo IV, enjoy the scenic views. The two confectioners agree that the success of the Linzer Torte is not just due to the use of the finest Upper Austrian raw materials but also the considerable amount of love that goes into making each one. “Our pastries are crafted by people, and it’s essential for us as a business to treat our employees with respect and camaraderie,” they share.
In addition to the iconic torte, which is reputed to be “the oldest cake recipe in the world”, Konditorei Jindrak is renowned for other delicacies such as cardinal slices, a layered meringue-based dessert, and Erdbeeromlette, a light, filled sponge dessert with strawberries, as well as an impressive variety of 38 different types of truffles.
The bond between Linz and its famous torte extends beyond their shared name. “A long history and continual innovation,” asserts the father-son team when asked what the city and the torte have in common. This spirit of dynamism is also reflected in local events like the Linzer Tortenball, which the Jindraks help organise. This celebration not only brings together lovers of the famed dessert but has also earned accolades such as the Tourism Innovation Award, further cementing its role in enhancing the city’s vibrant cultural landscape.
While the time-honoured recipe for the Linzer Torte remains largely unchanged, each year the Jindraks introduce a special edition gift tin, beautifully designed by local Linz artists. “Baking is also an art! We sculpt entire buildings and figures from chocolate or marzipan. We have a dedicated department focused entirely on refining our baked goods,” explains Leo Jindrak Senior. Leo Junior reflects on the nature of their craft, saying, “Our art, however, is ephemeral.” More permanent and tangible, however, are the artworks displayed in Jindrak’s art café, which are regularly rotated to showcase different artists.
The international acclaim of Austrian pastries is a source of immense pride for the Jindraks. “Tourists visit not just for the stunning scenery but also for the culinary delights. They associate their travels with flavours like Kaiserschmarrn, Salzburger Nockerl, Sachertorte and, of course, the Linzer Torte,” Leo Senior notes. “Our guests crave authenticity. Upper Austria is home to unique culinary establishments, and now, with a concerted culinary strategy, we are all working together — it’s very rewarding.”
When they are not busy in the bakery or tasting new culinary creations, the Jindraks enjoy spending time along the Danube promenade, near the Franz-Josefs-Warte tower, or exploring the innovative exhibits at the Ars Electronica Center.
Linzer Torte recipe
Ingredients
- 200g butter
- 330g flour (smooth wheat flour, type 700)
- 200g icing sugar
- 130g roasted, grated hazelnuts
- 2 eggs
- Spices (vanilla, lemon zest, cinnamon, ground cloves)
- 10g baking powder
- 300g redcurrant jam
- Approx. 60g sliced almonds
Tin size: 24 cm diameter
Preparation
Knead the butter and icing sugar together. Sift in the flour and baking powder, then add the nuts, eggs and spices. Chill the dough in the refrigerator. Once chilled, remove it and divide it into quarters. Roll out three-quarters of the dough to about 1.5 cm thick and use it to line the bottom of your tin. Spread the redcurrant jam over the dough. Form the remaining dough into rolls and create a lattice pattern over the jam, crafting an edge around the tin using the same dough. Brush the lattice and edges with beaten egg and sprinkle the sliced almonds around the outer edge of the torte.
Bake in a preheated oven at 190°C for 40 - 45 minutes.
