Linzer Cake After Grandma
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 8 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g butter
- 250 grams sugar
- 500g flour
- 250 g hazelnuts or almonds, round
- 2 egg (s)
- 1 packet vanilla sugar
- 1 packet baking powder
- 2 tablespoon cinnamon
- 1 pinch clove powder
- 1 lemon (s), zest
- 2 tablespoons oil
- 3 tablespoon kirsch
- 1 tablespoon cocoa powder
- 450 g jam (currant jam)
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Knead all ingredients except the jam and the egg yolks into a smooth dough. At the beginning the dough hooks of the hand mixer can be used. Then continue kneading with your hands. Put the dough in a cool place, preferably overnight in the refrigerator.
- Halve the dough, the amount makes 2 cakes. 2/3 of each half are used for the floor. Roll out the dough on a floured surface and place in a greased springform pan (26 cm). Brush the bottom with jam. Roll out thin strips from the remaining third and place them on the jam in a diamond pattern. Brush the dough with egg yolk and bake at 180 ° C for 40 minutes.
- Do the same with the other half of the dough.
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