Linzer Torte

How to make the pastry:

Chop up all the ingredients with a knife on a chopping board then quickly knead them into a soft dough (add flour as required) and leave in the fridge for at least one hour. Grease a springform cake tin, press in 2/3 of the dough and glaze all over with jam not quite to the edge. Shape the remaining dough into pencil-thin sticks on the floured surface (add some more flour as required) and place this on top of the jam to make a lattice shape. Glaze with the whisked egg yolk and bake at 190° C for approx. 45 minutes. Serve the next day with icing sugar sprinkled on top. However, the Linzer Torte tastes best after 2-3 days.

Best wishes of culinary success and enjoy the recipe!

The Oberhofer family
and the cooking team from Ritterhof with chef Leo

Family Oberhofer


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Do you know the feeling? The one you wish you could hold onto forever? That is Luxury for the Soul.

Doing little things with great love. With passion, courage, and an eye for what really matters. For moments that move you and stay in your heart. Welcome to the world of Sensoria Dolomites!

Our soul project, which we’ve been working on for more than four years, is slowly taking shape. Step by step, our dream is becoming reality – what a wonderful feeling! It’s an intense but rewarding time.

Sometimes, a step back still takes you towards your destination. We never lose our optimism and courage. 

Our hearts are glowing, our eyes are sparkling. And a small tear is even running down our cheeks, because the time is finally here: We’re giving you a first glimpse. A glimpse of a place of spiritual power that we’ll fill with love and warmth together with you. We’re making room for quiet moments. To hear more. We give you space for peace when you need it. We’re creating a haven for quality time.

A goal is a dream with a deadline: Sensoria Dolomites. Luxury for the Soul. From summer 2022.

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Warm regards, Lea and Simon with Victoria and Carolina and the entire Sensoria Dolomites team