Summary

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

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Instructions

1. The specified amount is sufficient for a springform pan with a diameter of 28 cm.
2. Make a kneading dough from the ingredients. Let the dough rest in a cool place for about an hour.
3. Set aside 1/4 of the batter for the typical grid.
4. Roll out the remaining dough to a base for a 28 cm springform pan and pour into the greased pan.
5. Now brush the bottom with the plum jam, leaving out a 1cm edge.
6. 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)
7. A border is put around the rest of the strips.
8. If you like, you can coat the grid and the edge with whisked egg white, then it shines nicely.
9. Bake the Linzertorte at 200 - 225 ° C top / bottom heat for almost 25 minutes.
10. 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.
11. Double the amount of dough makes a large baking sheet for Linz wafers.