{"id":3945,"date":"2026-07-22T17:07:23","date_gmt":"2026-07-22T17:07:23","guid":{"rendered":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/linzer-torte\/"},"modified":"2026-07-22T17:07:23","modified_gmt":"2026-07-22T17:07:23","slug":"linzer-torte","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/sr\/svet-hrane\/austrijska-nacionalna-jela\/linzer-torte\/","title":{"rendered":"Linzer Torte"},"content":{"rendered":"\n<style>\n#recipe-sr-linzer-torte{\n  --gj-bg:#F6F5F1;--gj-card:#FFFFFF;--gj-ink:#181A1B;--gj-ink-2:#5C6063;\n  --gj-amber:#B07E2B;--gj-amber-2:#8F6318;--gj-amber-soft:#F1E7D2;\n  --gj-slate:#2B3A42;--gj-slate-deep:#1F2B32;--gj-line:#E5E3DB;--gj-line-2:#D6D3C8;--gj-r:14px;\n  font-family:'Barlow',-apple-system,'Segoe UI',sans-serif;font-weight:400;color:var(--gj-ink);\n  background:var(--gj-bg);max-width:1040px;margin:0 auto;padding:52px 24px 60px;\n  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.gj-rail-track{grid-template-columns:1fr;gap:16px}\n  #recipe-sr-linzer-torte .gj-rail-track::before{top:6px;bottom:6px;left:7px;right:auto;width:1px;height:auto}\n  #recipe-sr-linzer-torte .gj-nutri-row div:nth-last-child(-n+2){border-bottom:none}\n}\n@media print{\n  #recipe-sr-linzer-torte{max-width:100%;padding:0;background:#fff;color:#000;font-size:11.5pt;line-height:1.5;content-visibility:visible}\n  #recipe-sr-linzer-torte .gj-hero,#recipe-sr-linzer-torte .gj-cap,#recipe-sr-linzer-torte .gj-eyebrow i{display:none}\n  #recipe-sr-linzer-torte .gj-eyebrow,#recipe-sr-linzer-torte .gj-h1 .gj-serif,#recipe-sr-linzer-torte .gj-sec .gj-serif,#recipe-sr-linzer-torte .gj-steps>li::before,#recipe-sr-linzer-torte .gj-intro p:first-of-type::first-letter,#recipe-sr-linzer-torte .gj-stage{color:#000}\n  #recipe-sr-linzer-torte .gj-h1{font-size:22pt;margin-bottom:10px}\n  #recipe-sr-linzer-torte .gj-sec::after,#recipe-sr-linzer-torte .gj-stage::after,#recipe-sr-linzer-torte .gj-prose h3::before{background:#999}\n  #recipe-sr-linzer-torte .gj-pull{border-left-color:#000;color:#000}\n  #recipe-sr-linzer-torte .gj-rail,#recipe-sr-linzer-torte .gj-close{background:#fff;color:#000;border:1px solid #999;-webkit-print-color-adjust:exact;print-color-adjust:exact}\n  #recipe-sr-linzer-torte .gj-rail-t,#recipe-sr-linzer-torte .gj-rail-stop b,#recipe-sr-linzer-torte .gj-close .gj-serif{color:#000}\n  #recipe-sr-linzer-torte .gj-rail-stop span,#recipe-sr-linzer-torte .gj-rail-sum,#recipe-sr-linzer-torte .gj-close p{color:#222}\n  #recipe-sr-linzer-torte .gj-rail-sum{border-top-color:#ccc}\n  #recipe-sr-linzer-torte .gj-rail-track::before{background:#999}\n  #recipe-sr-linzer-torte .gj-rail-stop::before{border-color:#666;background:#fff}\n  #recipe-sr-linzer-torte .gj-ing-note{background:#fff;border:1px solid #ccc;color:#000}\n  #recipe-sr-linzer-torte .gj-ing-group,#recipe-sr-linzer-torte .gj-steps>li,#recipe-sr-linzer-torte .gj-rail,#recipe-sr-linzer-torte .gj-close,#recipe-sr-linzer-torte .gj-nutri-row,#recipe-sr-linzer-torte .gj-fact{break-inside:avoid}\n  #recipe-sr-linzer-torte .gj-sec h2,#recipe-sr-linzer-torte .gj-stage{break-after:avoid}\n  #recipe-sr-linzer-torte .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:12px;font-size:9pt;letter-spacing:.05em;color:#666}\n}\n<\/style>\n<article id=\"recipe-sr-linzer-torte\" lang=\"sr\">\n\n  <p class=\"gj-eyebrow\">Gornjoaustrijska kuhinja <i>\u00b7<\/i> Recept <i>\u00b7<\/i> Austrija<\/p>\n\n  <h2 class=\"gj-h1\"><b>Linzer Torte<\/b> od ora\u0161astog prhkog testa <span class=\"gj-serif\">sa d\u017eemom od crvene ribizle<\/span><\/h2>\n\n  <p class=\"gj-sub\">Austrijska Linzer Torte od puterastog testa sa mlevenim le\u0161nicima, za\u010dinima i kiselkastim d\u017eemom od crvene ribizle, zavr\u0161ena ru\u010dno slo\u017eenom re\u0161etkom.<\/p>\n\n  <div class=\"gj-facts\">\n    <p class=\"gj-facts-top\">\n      <span><i>Kategorija:<\/i> <b>Torta<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Kuhinja:<\/i> <b>Austrijska<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Te\u017eina:<\/i> <b>Srednje<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Odmor ili hla\u0111enje:<\/i> <b>1 h 30 min<\/b><\/span>\n      <span class=\"gj-sep\">\/<\/span>\n      <span><i>Ukupno:<\/i> <b>2 h 55 min<\/b><\/span>\n    <\/p>\n    <div class=\"gj-facts-grid\">\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M3 18h18\"\/><path d=\"M4.5 18a7.5 7.5 0 0 1 15 0\"\/><path d=\"M12 6.7V5.4\"\/><circle cx=\"12\" cy=\"4.4\" r=\"1\" fill=\"currentColor\" stroke=\"none\"\/><\/svg><\/span><span class=\"gj-fact-l\">Koli\u010dina<\/span><span class=\"gj-fact-v\">12 kri\u0161ki<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><circle cx=\"12\" cy=\"13.5\" r=\"7\"\/><path d=\"M12 10v3.5l2.5 1.5\"\/><path d=\"M7 3.6 4.4 6\"\/><path d=\"M17 3.6 19.6 6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Priprema<\/span><span class=\"gj-fact-v\">40 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M4 11h16\"\/><path d=\"M5.5 11v5.5A2.5 2.5 0 0 0 8 19h8a2.5 2.5 0 0 0 2.5-2.5V11\"\/><path d=\"M9.2 4.2c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M12 3.6c-.6.8-.6 1.7 0 2.6\"\/><path d=\"M14.8 4.2c-.6.8-.6 1.7 0 2.6\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kuvanje<\/span><span class=\"gj-fact-v\">45 min<\/span><\/div>\n      <div class=\"gj-fact\"><span class=\"gj-fact-ic\" aria-hidden=\"true\"><svg viewBox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.6\" stroke-linecap=\"round\" stroke-linejoin=\"round\"><path d=\"M12 3c1.1 3 4 4.6 4 8.2A4 4 0 0 1 8 11.2c0-1.4.5-2.4 1.3-3.2C10 9.4 11 8 12 3z\"\/><\/svg><\/span><span class=\"gj-fact-l\">Kalorije<\/span><span class=\"gj-fact-v\">\u2248 510 kcal<\/span><\/div>\n    <\/div>\n  <\/div>\n\n  <figure class=\"gj-hero\">\n    <img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Linzer-Torte-1.webp\" alt=\"Ise\u010dena Linzer Torte sa le\u0161nicima, d\u017eemom od crvene ribizle i listi\u0107ima badema\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\">\n  <\/figure>\n  <p class=\"gj-cap\">Dobro ohla\u0111eno testo ostaje jasno oblikovano, a d\u017eem se tokom pe\u010denja zgusne bez prelivanja preko re\u0161etke.<\/p>\n\n  <div class=\"gj-sec\"><span class=\"gj-serif\">I.<\/span><h2>Torta u kojoj prhko testo nosi ceo ukus<\/h2><\/div>\n  <div class=\"gj-intro\">\n    <p>Linzer Torte pripada grupi kola\u010da kod kojih testo nije samo okvir za nadev. Mleveni le\u0161nici, puter, cimet, karanfili\u0107 i limunova kora grade mirisnu, zrnastu osnovu, a d\u017eem od crvene ribizle unosi kiselinu koja prekida puno\u0107u masno\u0107e i \u0161e\u0107era. Prepoznatljiva re\u0161etka nije ukras bez funkcije: otkriva deo vo\u0107nog sloja, pu\u0161ta paru i daje ve\u0107u povr\u0161inu zape\u010denog testa. Kri\u0161ka je \u010dvrsta pri se\u010denju, ali se pod vilju\u0161kom mrvi u sitne, meke komade.<\/p>\n    <p>Najva\u017enija odluka odnosi se na ora\u0161aste plodove. Le\u0161nici daju tamniji, dublji ukus i bli\u017ei su mnogim austrijskim verzijama, dok bademi prave bla\u017eu i svetliju koru. U ovoj recepturi le\u0161nici se kratko tostiraju, potpuno ohlade i melju sitno, bez pretvaranja u pastu. Topli le\u0161nici bi omek\u0161ali puter, a predugo mlevenje oslobodilo bi ulje i promenilo odnos masno\u0107e i bra\u0161na. Sitan, suv mleveni le\u0161nik ravnomerno se raspore\u0111uje i ostavlja prijatnu teksturu.<\/p>\n    <p class=\"gj-pull\">Hladno testo dr\u017ei re\u0161etku, a gust kiselkast d\u017eem \u010duva jasnu granicu izme\u0111u vo\u0107a i prhke kore.<\/p>\n    <p>Testo se pravi kratkim me\u0161anjem. Puter treba da bude hladan, ali savitljiv pod pritiskom prsta. Kada se utrljava u bra\u0161no i \u0161e\u0107er, cilj su sitne mrvice, ne glatka krema. Jaje i \u017eumance povezuju masu, a dalji rad prestaje \u010dim nestanu suvi delovi. Previ\u0161e me\u0161enja razvija gluten i zagreva puter, pa torta postaje tvrda i gubi jasnu \u0161aru. Sat vremena u fri\u017eideru vra\u0107a \u010dvrstinu, opu\u0161ta testo i olak\u0161ava podizanje traka za re\u0161etku.<\/p>\n    <p>D\u017eem mora biti gust i izra\u017eeno kiselkast. Redak d\u017eem klju\u010da, ulazi u testo i ostavlja vla\u017enu sredinu, dok presladak vo\u0107ni namaz potiskuje za\u010dine. D\u017eem od crvene ribizle se kratko prome\u0161a do glatko\u0107e; ako sadr\u017ei mnogo te\u010dnosti, zagreva se nekoliko minuta i hladi pre nano\u0161enja. Sloj ostaje udaljen oko centimetar od ivice, jer se pri pe\u010denju \u0161iri. Trake se sla\u017eu bez zatezanja, po\u0161to se hladno testo u rerni neznatno skuplja.<\/p>\n    <p>Torta se pe\u010de dok re\u0161etka i obod ne postanu ravnomerno zlatnosme\u0111i, a d\u017eem izme\u0111u traka vi\u0161e ne izgleda te\u010dno. Potpuno hla\u0111enje u kalupu \u010duva oblik. Linzer Torte dobija bolju teksturu posle odmora od nekoliko sati: vo\u0107na vlaga blago omek\u0161ava koru, a za\u010dini se ujedna\u010davaju. Slu\u017ei se na sobnoj temperaturi, u tankim kri\u0161kama, bez te\u0161ke kreme koja bi prekrila odnos le\u0161nika i ribizle.<\/p>\n    <p>Kalup sa odvojivim obodom olak\u0161ava va\u0111enje, ali dno i strane moraju biti pripremljeni razli\u010dito. Papir na dnu spre\u010dava lepljenje d\u017eema koji mo\u017ee pro\u0107i kroz sitnu pukotinu, dok tanko podmazan obod dopu\u0161ta kori da se podigne bez kidanja. Podloga se ne pe\u010de unapred: ora\u0161asto testo i gust d\u017eem zavr\u0161avaju zajedno, pa se vlaga postepeno raspore\u0111uje i ivica ne postaje previ\u0161e tvrda.<\/p>\n    <p>Linzer Torte se \u010desto se\u010de istog dana, ali uredniju teksturu dobija posle no\u0107i u zatvorenoj posudi. D\u017eem blago omek\u0161a unutra\u0161nju stranu kore, dok spolja\u0161nji obod ostaje prhak. Taj odmor ne zna\u010di da torta treba da bude vla\u017ena; potpuno hla\u0111enje pre pokrivanja spre\u010dava kondenzaciju. Za \u010dist rez koristi se tanak nazubljen no\u017e, a mrvice se bri\u0161u izme\u0111u kri\u0161ki kako crveni d\u017eem ne bi obojio re\u0161etku.<\/p>\n    <p>Za\u010dini se mere \u0161tedljivo. Cimet treba da bude prepoznatljiv, dok karanfili\u0107 ostaje pozadinska nota; ve\u0107a koli\u010dina daje lekovit ukus i prekriva ribizlu. Limunova kora se renda neposredno pre me\u0161enja. Bela opna se izbegava, po\u0161to njena gor\u010dina postaje izra\u017eenija nakon pe\u010denja i odmora torte.<\/p>\n  <\/div>\n\n  <div class=\"gj-rail\">\n    <p class=\"gj-rail-t\">Od hladnih mrvica do \u010diste re\u0161etke<\/p>\n    <div class=\"gj-rail-track\">\n      <div class=\"gj-rail-stop\"><b>0:00<\/b><span>Le\u0161nici se tostiraju i hlade, a suvi sastojci mere bez zadr\u017eavanja toplote.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>0:20<\/b><span>Testo se kratko povezuje i odlazi u fri\u017eider na jedan sat.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>1:20<\/b><span>Podloga, d\u017eem i trake sla\u017eu se u kalupu, pa se povr\u0161ina premazuje jajetom.<\/span><\/div>\n      <div class=\"gj-rail-stop\"><b>2:05<\/b><span>Torta izlazi zlatna iz rerne i hladi se najmanje trideset minuta pre va\u0111enja.<\/span><\/div>\n    <\/div>\n    <p class=\"gj-rail-sum\"><b>Recept ukratko.<\/b> Tostirani i ohla\u0111eni le\u0161nici melju se i spajaju sa bra\u0161nom, \u0161e\u0107erom, cimetom, karanfili\u0107em, limunovom korom i puterom. Jaje i \u017eumance povezuju testo, koje se hladi jedan sat. Ve\u0107i deo se utiskuje u kalup pre\u010dnika 26 cm, premazuje gustim d\u017eemom od crvene ribizle, a od ostatka se prave trake. Re\u0161etka se premazuje jajetom, obod posipa listi\u0107ima badema, pa se torta pe\u010de oko 45 minuta na 175 \u00b0C. Potpuno hla\u0111enje spre\u010dava lomljenje, a odmor do sobne temperature omek\u0161ava koru taman koliko je potrebno za \u010distu kri\u0161ku. Posle potpunog hla\u0111enja torta mo\u017ee da odstoji preko no\u0107i, kada d\u017eem blago omek\u0161a unutra\u0161nju koru i olak\u0161a uredno se\u010denje.<\/p>\n  <\/div>\n\n  <div class=\"gj-ing-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">II.<\/span><h2>Sastojci<\/h2><\/div>\n    <div class=\"gj-ing-grid\">\n      <div class=\"gj-ing-group\">\n        <h3>Za testo<\/h3>\n        <ul>\n          <li><b>150 g mlevenih pe\u010denih le\u0161nika<\/b> \u2014 <em>potpuno ohla\u0111eni<\/em><\/li>\n          <li><b>250 g glatkog p\u0161eni\u010dnog bra\u0161na<\/b> \u2014 <em>plus malo za radnu povr\u0161inu<\/em><\/li>\n          <li><b>150 g \u0161e\u0107era u prahu<\/b> \u2014 <em>prosejan<\/em><\/li>\n          <li><b>220 g neslanog putera<\/b> \u2014 <em>hladan, ise\u010den na kocke<\/em><\/li>\n          <li><b>1 veliko jaje<\/b> \u2014 <em>hladno<\/em><\/li>\n          <li><b>1 \u017eumance<\/b> \u2014 <em>hladno<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica mlevenog cimeta<\/b> \u2014 <em>ravna mera<\/em><\/li>\n          <li><b>1\/8 ka\u0161i\u010dice mlevenog karanfili\u0107a<\/b> \u2014 <em>vrlo mala koli\u010dina<\/em><\/li>\n          <li><b>1 ka\u0161i\u010dica sitno rendane limunove kore<\/b> \u2014 <em>samo \u017euti deo<\/em><\/li>\n          <li><b>2 g fine soli<\/b> \u2014 <em>za ravnote\u017eu ukusa<\/em><\/li>\n        <\/ul>\n      <\/div>\n      <div class=\"gj-ing-col\">\n      <div class=\"gj-ing-group\">\n        <h3>Za punjenje i zavr\u0161etak<\/h3>\n        <ul>\n          <li><b>350 g gustog d\u017eema od crvene ribizle<\/b> \u2014 <em>bez krupnih komada<\/em><\/li>\n          <li><b>1 jaje za premaz<\/b> \u2014 <em>umu\u0107eno sa ka\u0161i\u010dicom vode<\/em><\/li>\n          <li><b>30 g listi\u0107a badema<\/b> \u2014 <em>za obod<\/em><\/li>\n        <\/ul>\n      <\/div>\n        <div class=\"gj-ing-note\"><b>Alergeni i zamene.<\/b> Alergeni su gluten, mleko, jaja, le\u0161nici i bademi. Le\u0161nici mogu da se zamene jednakom koli\u010dinom fino mlevenih badema. D\u017eem mora biti gust; te\u010dan vo\u0107ni preliv nije dobra zamena.<\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n\n  <div class=\"gj-steps-wrap\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">III.<\/span><h2>Priprema, korak po korak<\/h2><\/div>\n    <p class=\"gj-stage\">Testo<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Tostirajte le\u0161nike<\/p>\n        <p class=\"gj-step-x\">Le\u0161nike rasporedite na pleh i pecite 8 minuta na 170 \u00b0C. Potpuno ih ohladite, pa sameljite sitno bez stvaranja paste.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Napravite mrvice<\/p>\n        <p class=\"gj-step-x\">Pome\u0161ajte bra\u0161no, mlevene le\u0161nike, \u0161e\u0107er, cimet, karanfili\u0107, limunovu koru i so. Utrljajte hladan puter dok ne nastanu sitne, ujedna\u010dene mrvice.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Pove\u017eite testo<\/p>\n        <p class=\"gj-step-x\">Dodajte jaje i \u017eumance, pa kratko me\u0161ajte samo dok se masa ne spoji. Oblikujte pljosnat disk, umotajte i hladite 60 minuta.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Slaganje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Pripremite kalup<\/p>\n        <p class=\"gj-step-x\">Kalup sa odvojivim obodom pre\u010dnika 26 cm oblo\u017eite papirom na dnu i tanko prema\u017eite puterom po stranama. Rernu zagrejte na 175 \u00b0C.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Napravite podlogu<\/p>\n        <p class=\"gj-step-x\">Odvojite oko \u010detvrtine testa za re\u0161etku. Ostatak utisnite u dno i napravite obod visok oko 2 cm; povr\u0161inu izbodite vilju\u0161kom.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Dodajte d\u017eem<\/p>\n        <p class=\"gj-step-x\">D\u017eem prome\u0161ajte do glatko\u0107e i rasporedite preko podloge, ostavljaju\u0107i oko 1 cm prostora do oboda.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Slo\u017eite re\u0161etku<\/p>\n        <p class=\"gj-step-x\">Preostalo testo razvaljajte izme\u0111u dva lista papira na 5 mm, isecite trake i slo\u017eite ih ukr\u0161teno preko d\u017eema. Prema\u017eite jajetom i obod pospite bademima.<\/p>\n      <\/div><\/li>\n    <\/ol>\n    <p class=\"gj-stage\">Pe\u010denje i hla\u0111enje<\/p>\n    <ol class=\"gj-steps\">\n      <li><div>\n        <p class=\"gj-step-t\">Ispecite tortu<\/p>\n        <p class=\"gj-step-x\">Pecite 42\u201347 minuta, dok obod i re\u0161etka ne postanu ravnomerno zlatnosme\u0111i, a d\u017eem izme\u0111u traka prestane da izgleda te\u010dno.<\/p>\n      <\/div><\/li>\n      <li><div>\n        <p class=\"gj-step-t\">Ohladite bez pomeranja<\/p>\n        <p class=\"gj-step-x\">Kalup ostavite na re\u0161etki 30 minuta. Skinite obod i sa\u010dekajte jo\u0161 najmanje 60 minuta pre se\u010denja.<\/p>\n      <\/div><\/li>\n    <\/ol>\n  <\/div>\n\n  <div class=\"gj-prose\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">IV.<\/span><h2>Serviranje, \u010duvanje i varijacije<\/h2><\/div>\n    <h3>Serviranje i slaganje ukusa<\/h3>\n    <p>Linzer Torte se slu\u017ei na sobnoj temperaturi, ise\u010dena na 12 tankih kri\u0161ki. Ne tra\u017ei preliv; nezasla\u0111ena kafa ili crni \u010daj prate kiselkastu ribizlu. Mala koli\u010dina lagano umu\u0107ene pavlake mo\u017ee da se poslu\u017ei sa strane.<\/p>\n    <h3>\u010cuvanje i podgrevanje<\/h3>\n    <p>Dobro pokrivena torta stoji \u010detiri dana na hladnom mestu ili do \u0161est dana u fri\u017eideru. Pre serviranja se vra\u0107a na sobnu temperaturu 30 minuta. Pojedina\u010dne kri\u0161ke mogu da se zamrznu do dva meseca i odmrznu u zatvorenoj posudi.<\/p>\n    <h3>\u010cetiri prakti\u010dne varijacije<\/h3>\n    <p>Le\u0161nici mogu da se zamene bademima. D\u017eem od maline radi kada je gust i dovoljno kiseo. Deo cimeta mo\u017ee da se zameni prstohvatom pimenta. Male Linzer tartlete peku se u kalupima 22\u201326 minuta, uz isti znak zlatne ivice.<\/p>\n    <h3>Tri napomene iz test kuhinje i oprema<\/h3>\n    <p>Le\u0161nici moraju biti hladni pre mlevenja. Testo se razvaljava izme\u0111u papira da ne tra\u017ei dodatno bra\u0161no. Ako trake omek\u0161aju, vra\u0107aju se u fri\u017eider deset minuta. Potrebni su kalup od 26 cm, vaga, pleh, oklagija, papir za pe\u010denje i tanka lopatica.<\/p>\n  <\/div>\n\n  <div class=\"gj-nutri\">\n    <div class=\"gj-sec\"><span class=\"gj-serif\">V.<\/span><h2>Nutritivne vrednosti po porciji<\/h2><\/div>\n    <dl class=\"gj-nutri-row\">\n      <div><dt>Kalorije<\/dt><dd>\u2248 510 kcal<\/dd><\/div>\n      <div><dt>Ugljeni hidrati<\/dt><dd>\u2248 52 g<\/dd><\/div>\n      <div><dt>Proteini<\/dt><dd>\u2248 8 g<\/dd><\/div>\n      <div><dt>Masti<\/dt><dd>\u2248 31 g<\/dd><\/div>\n      <div><dt>Vlakna<\/dt><dd>\u2248 3 g<\/dd><\/div>\n      <div><dt>Natrijum<\/dt><dd>\u2248 160 mg<\/dd><\/div>\n    <\/dl>\n    <p class=\"gj-nutri-cap\"><b>Porcija:<\/b> 1 kri\u0161ka. <b>Alergeni:<\/b> Alergeni su gluten, mleko, jaja, le\u0161nici i bademi. Vrednosti su pribli\u017ena procena po porciji na osnovu standardnih referentnih podataka; stvarni rezultat zavisi od brendova, obrade, upijanja i veli\u010dine porcije.<\/p>\n  <\/div>\n\n  <div class=\"gj-close\">\n    <p class=\"gj-serif\">Kiselost ribizle dr\u017ei puterasto testo \u017eivim, dok le\u0161nici i za\u010dini ostaju u zavr\u0161nom ukusu.<\/p>\n    <p>\u010cista re\u0161etka dolazi iz hladnog testa i kratkog rada, ne iz dodatnog bra\u0161na. Kada se torta potpuno ohladi, svaka kri\u0161ka pokazuje jasne slojeve prhke kore i tamnocrvenog vo\u0107a.<\/p>\n  <\/div>\n\n<\/article>\n<script type=\"application\/ld+json\" id=\"recipe-schema-sr-linzer-torte\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Linzer Torte od ora\u0161astog prhkog testa sa d\u017eemom od crvene ribizle\",\n  \"description\": \"Linzer Torte od prhkog testa sa mlevenim le\u0161nicima, cimetom i limunovom korom, punjena d\u017eemom od crvene ribizle i pe\u010dena sa re\u0161etkom.\",\n  \"inLanguage\": \"sr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Linzer-Torte-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Linzer-Torte-3.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Linzer-Torte-1.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"publisher\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\",\n    \"logo\": {\n      \"@type\": \"ImageObject\",\n      \"url\": \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2024\/11\/Logo-Travel-S-Helper.jpg\"\n    }\n  },\n  \"recipeCuisine\": \"Austrijska\",\n  \"recipeCategory\": \"Torta\",\n  \"cookingMethod\": \"Me\u0161enje, hla\u0111enje i pe\u010denje\",\n  \"keywords\": \"ora\u0161asta Linzer Torte, Lincer torta sa ribizlom, torta od prhkog testa i le\u0161nika, Linzer Torte sa re\u0161etkom, austrijska torta sa d\u017eemom\",\n  \"prepTime\": \"PT40M\",\n  \"cookTime\": \"PT45M\",\n  \"totalTime\": \"PT2H55M\",\n  \"recipeYield\": \"12 kri\u0161ki\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"510 kcal\",\n    \"carbohydrateContent\": \"52 g\",\n    \"proteinContent\": \"8 g\",\n    \"fatContent\": \"31 g\",\n    \"fiberContent\": \"3 g\",\n    \"sodiumContent\": \"160 mg\",\n    \"servingSize\": \"1 kri\u0161ka\"\n  },\n  \"recipeIngredient\": [\n    \"150 g mlevenih pe\u010denih le\u0161nika\",\n    \"250 g glatkog p\u0161eni\u010dnog bra\u0161na\",\n    \"150 g \u0161e\u0107era u prahu\",\n    \"220 g neslanog putera\",\n    \"1 veliko jaje\",\n    \"1 \u017eumance\",\n    \"1 ka\u0161i\u010dica mlevenog cimeta\",\n    \"1\/8 ka\u0161i\u010dice mlevenog karanfili\u0107a\",\n    \"1 ka\u0161i\u010dica sitno rendane limunove kore\",\n    \"2 g fine soli\",\n    \"350 g gustog d\u017eema od crvene ribizle\",\n    \"1 jaje za premaz\",\n    \"30 g listi\u0107a badema\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Testo\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Tostirajte le\u0161nike\",\n          \"text\": \"Le\u0161nike rasporedite na pleh i pecite 8 minuta na 170 \u00b0C. Potpuno ih ohladite, pa sameljite sitno bez stvaranja paste.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Napravite mrvice\",\n          \"text\": \"Pome\u0161ajte bra\u0161no, mlevene le\u0161nike, \u0161e\u0107er, cimet, karanfili\u0107, limunovu koru i so. Utrljajte hladan puter dok ne nastanu sitne, ujedna\u010dene mrvice.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pove\u017eite testo\",\n          \"text\": \"Dodajte jaje i \u017eumance, pa kratko me\u0161ajte samo dok se masa ne spoji. 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Ostatak utisnite u dno i napravite obod visok oko 2 cm; povr\u0161inu izbodite vilju\u0161kom.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Dodajte d\u017eem\",\n          \"text\": \"D\u017eem prome\u0161ajte do glatko\u0107e i rasporedite preko podloge, ostavljaju\u0107i oko 1 cm prostora do oboda.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Slo\u017eite re\u0161etku\",\n          \"text\": \"Preostalo testo razvaljajte izme\u0111u dva lista papira na 5 mm, isecite trake i slo\u017eite ih ukr\u0161teno preko d\u017eema. Prema\u017eite jajetom i obod pospite bademima.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Pe\u010denje i hla\u0111enje\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ispecite tortu\",\n          \"text\": \"Pecite 42\u201347 minuta, dok obod i re\u0161etka ne postanu ravnomerno zlatnosme\u0111i, a d\u017eem izme\u0111u traka prestane da izgleda te\u010dno.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Ohladite bez pomeranja\",\n          \"text\": \"Kalup ostavite na re\u0161etki 30 minuta. 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