Summary

Ingredients

• 210 g flour
• 180 g almond (s), finely round
• 180 g mararine
• 175 grams sugar
• 2 egg (s)
• 2 tablespoon baking cocoa
• 0.5 ½ pack baking powder
• 0.5 teaspoon ½ cinnamon powder
• 1 pinch clove powder
• 2 cl schnapps, e.g., kirsch
• 2 jars jam (plum jam)

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Instructions

1. Preheat the oven to 160 degrees circulating air. Grease cake pan, approx. 28 cm, well.
2. Mix the flour with the ground almonds, cocoa powder, baking powder, cinnamon powder and ground cloves well. Now add the margarine, sugar, eggs and schnapps to the mixture and mix everything well with the dough hook. The dough has a soft, somewhat sticky consistency.
3. Spread about half of the dough on the bottom of the pan. This works best if you put half of the dough in the middle of the base, place cling film over the dough and roll it out with a rolling pin. Prick the pastry base several times with a fork. Note: The edges will not be sprayed until later.
4. Now put the jam on the dough base and distribute it well. Make sure that there is about 0.5 cm of space between the jam and the edge of the cake tin.
5. Now put the remaining dough in a cake nozzle and spray on the edge and the grid. Do not place the grids too close to each other, as they widen a little when baking.
6. Bake the cake at 160 degrees circulating air for about 45 - 55 minutes.
7. Tips:
8. Ground almonds can be replaced with nuts.
9. Depending on your preference, you can use more cocoa powder, then the dough will be darker.
10. Depending on your preference, the plum jam can be replaced with other types of jam.
11. If you want a thicker edge, leave a little more space between the jam and the edge to be able to inject thicker edges.