My Linz Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g flour
- 250 grams sugar
- 250 g butter
- 250 g almond (s), round
- 2 egg (s)
- 1 packet baking powder
- 1 pinch clove (s), ground
- 2 teaspoons cocoa powder
- 1 teaspoon cinnamon
- 2 tablespoon kirsch
- 1 jar jam (plum jam), approx. 400 g
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry with the ingredients except plum jam and egg yolk. Wrap two equal portions of it in foil and refrigerate.
- Use 2/3 of a portion of dough for the base, roll out and press into the mold. Spread jam on top and roll out the last third of the dough. Thread out strips for a grid or cut out shapes. Put this on the jam.
- Brush with egg yolk and bake at 175 degrees for about 40 minutes.
- Do the same with the second portion of dough.
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