Linzertorte Grandma’s Best
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 4 hrs 13 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g butter
- 300 g suar
- 1 medium egg (s)
- 20 ml rose water
- 20 ml kirsch or good rum
- 1 teaspoon clove (s)
- 1 teaspoon cinnamon powder
- 2 tablespoon cocoa powder
- 300 g almond (s) with skin, round
- 300 grams flour
- 1 glass plum jam
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Mix the butter with the egg and sugar well. This works best when the butter has been warmed up a little. Then stir in the remaining ingredients. Stir well so that all of the dough is mixed evenly. Then wrap the dough in cling film and let it cool overnight in the refrigerator. The dough also pulls through well!
- The next day, spread a 28 or 26 cm springform pan with butter and then put 2/3 of the rolled out dough on the base. Push up one edge. Now put the plum jam on top. Do not necessarily save on the jam, the cake tastes good with a little more!
- Roll out the remaining dough thinly and rub out evenly approx. 1 cm wide strips with a pastry wheel. Place them in a grid on the cake. Or: Cut out flowers and leaves and decorate the cake. I have already cut out hearts and placed them on them. Depending on your mood.
- Then bake at approx. 160 ° C (convection) for approx. 1 hour. The cake tastes best when it is baked 3-4 days before consumption. Then it`s pulled through well and crumbly. Let cool down well and then wrap in cling film and store in the cool cellar.
- Instead of plum jam, homemade blackberry or strawberry jam also tastes good!
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