Linzer Cake Made from Shortcrust Pastry

Summary

Prep Time	45 mins
Total Time	1 hr 45 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For covering:

250 g jam (currant jam, currant jam)
1 large wafer

For painting:

1 egg yolk, mixed with 2 tablespoons cream
40 g almond (s), sliced
powdered sugar

Instructions

Crumble the flour and butter well by hand and quickly work with the other ingredients to make a shortcrust dough with the coldest possible hands. Wrap in cling film and let rest in the refrigerator for 30 minutes.
Pour 2/3 of the dough into a 26 cm springform pan (either roll out by hand or thicker and insert), place the cake wafers and spread generously with currant jam, leaving a finger-wide strip on the outer edge of the wafer.
Shape the remaining dough into pencil-thick rolls and lay them in a grid on the cake surface. Shape a thick rolling pin around the edge and press firmly. Brush the grid and the edge with the egg yolk and cream mixture and sprinkle the cake with the sliced almonds in the middle.
Bake in the preheated oven at 170 degrees for about 50 minutes. After cooling, sprinkle with powdered sugar.

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