Summary

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

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Instructions

1. 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.
2. 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.
3. Do the same with the other half of the dough.