Linz Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 1 min |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 250 grams sugar
- 250 g almond (s) or hazelnuts, round
- 0.5 teaspoon ½ cinnamon
- 1 pinch carnation (s)
- 250 g butter
- 2 egg (s)
- 250 g raspberry jam
- 3 tablespoon raspberry brandy or cognac
- 2 tablespoon powdered sugar
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry from flour, sugar, almonds, cinnamon, clove powder, butter and 1 (!) Egg, cool for 30 minutes.
- Grease the bottom of a 28 cm diameter springform pan. Take the dough out of the refrigerator, roll out about 3/4 of it between two sheets for the springform base and rim and place in the mold. The dough is mushy, if necessary rework with your hands, the baking result will not be bad.
- Preheat the oven to 175 ° C top / bottom heat.
- Mix the raspberry jam with the raspberry brandy / cognac and spread on the pastry base, roll out the leftover dough, cut into narrow strips and place on the jam in a grid shape, press down on the edges. Beat the other egg in a cup with a fork and brush onto the dough lattice with a brush.
- Bake the cake in the hot oven for about 45 minutes.
- The Linzer Torte should go through a day so that it tastes even better! Dust with powdered sugar just before consumption.
- Whipped cream can be served with it, but the cake tastes good without it.
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