Summary

Ingredients

For the dough:

• 200 g flour, possibly more
• 1 pinch (s) salt
• 4 tablespoon sugar
• 1 lemon (organic), some zest it
• 125 g butter or mararine
• 1 tablespoon sweet cream
• 1 egg (s)
• Fat for the shape
• Flour for the mold

For the filling:

• 3 tablespoon apricot jam
• 75 g butter or mararine
• 125 g suar
• 2 egg (s)
• 0.5 teaspoon ½ cinnamon
• 0.5 ½ lemon (organic), the zest it
• 175 g hazelnuts, round
• 1 tablespoon flour

For the glaze:

• 50 g powdered suar
• 5 tablespoon orange liqueur (e.g. Grand Marnier)

For the set:

• some hazelnuts, chopped

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Instructions

1. For the shortcrust pastry, mix the flour, salt, sugar and lemon zest. Add the butter (or margarine) cut into pieces and rub lightly with the flour with cold hands.
2. Add the egg mixed with the sweet cream to the even, crumbly mass. Knead everything briefly to form a soft dough. It may be that it sticks a bit, then just knead in a little more flour. Chill for at least 1/2 hour before use.
3. Grease a springform pan well and dust with flour. Roll out the dough on the floor and form a 2 - 3 cm high edge. Prick the bottom tightly with a fork. Preheat the oven to 200 ° C (top / bottom heat).
4. For the filling, stir the butter (or margarine) until soft, add the sugar and eggs. Keep stirring until the mixture is light. Add the cinnamon, grated lemon zest, hazelnuts and the flour to the mixture and fold in evenly.
5. Brush the dough with the apricot jam. Spread the filling on the floor and smooth it out. Bake the cake for about 50 minutes. If it turns too brown, simply cover it with baking paper.
6. For the glaze, mix the powdered sugar with the orange liqueur to form a thin glaze and, after baking, brush the cake with it when it is still hot. Sprinkle some chopped hazelnuts on the still moist glaze.