Classic Linzertorte
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr 55 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 150 g butter, or mararine
- 1 egg (s)
- 250 grams sugar
- 125 g nuts, round or almonds (also very fine and if you have a nut allery)
- 1 teaspoon Baking powder
- 1 teaspoon, heaped cocoa powder
- 1 teaspoon cinnamon
- 2 tablespoon rum
- 1 pinch vanilla, bourbon
- 1 pinch (s) salt
- 0.5 ½ glass plum jam, for brushing
- 1 egg white, if necessary, to coat the grid
Print Recipe
Pin Recipe Instructions
- The specified amount is sufficient for a springform pan with a diameter of 28 cm.
- Make a kneading dough from the ingredients. Let the dough rest in a cool place for about an hour.
- Set aside 1/4 of the batter for the typical grid.
- Roll out the remaining dough to a base for a 28 cm springform pan and pour into the greased pan.
- Now brush the bottom with the plum jam, leaving out a 1cm edge.
- Roll out the dough for the grid. Use a waved wheel to divide strips approx. 1-1.5 cm wide. Arrange them in a grid on the cake. (Distance is a matter of visual taste)
- A border is put around the rest of the strips.
- If you like, you can coat the grid and the edge with whisked egg white, then it shines nicely.
- Bake the Linzertorte at 200 - 225 ° C top / bottom heat for almost 25 minutes.
- This Linzertorte tastes particularly good after a few days of storage in the cake container, it is then beautifully drawn! It is therefore well suited for long-term preparation.
- Double the amount of dough makes a large baking sheet for Linz wafers.
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