Linz-style Crostata
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 470 g flour (type 405)
- 160 g suar
- 2 packs vanilla sugar each 13g
- 170 g hazelnuts, round
- 1 pinch (s) salt
- 170 g mararine
- 1 egg (s)
- 5 tablespoon rum, white (e.g. Bacardi)
- 0.5 ½ jar jam (e.g. strawberry, apricot, forest fruit, etc.)
Print Recipe
Pin Recipe Instructions
- Process all other ingredients except for the jam into a smooth dough. Spread about 2/3 of the dough on the bottom of a round, greased baking pan. Take some of the remaining dough and form an edge. Slightly press in with the fork Now put the jam of your choice on the dough base and distribute it evenly. Then shape the remaining dough into thin rolls and place on the jam. Press it flat with a fork.
- Bake in a preheated oven (electric stove) at 170 ° C for approx. 45-50 minutes. If the cake browns too quickly, cover with aluminum foil.
- The cake can be eaten the next day. He doesn`t need as long a rest period as Linzer.
- Unfortunately, I don`t know the calories and fat content of the cake. But I`m sure there are some foxes here who can figure it out for themselves.
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