Summary

Ingredients

• 250 g mararine
• 200 g suar, browner if possible
• 2 egg (s)
• 3 tablespoon cocoa powder, slightly de-oiled
• 2 teaspoons cinnamon, heaped, ground
• 1 teaspoon, leveled clove (s), ground
• 170 g hazelnuts, round
• 2 shots brandy, plum brandy or cognac
• 300 grams flour
• 1 packet baking powder
• 30 g flour, possibly a little more
• 400 g jam (plum jam)
• some condensed milk, for brushing
• some powdered sugar, for dusting
• cinnamon

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Instructions

1. Mix the margarine, sugar, and eggs quickly with a paddle. Mix in the remaining ingredients up to the baking powder using a dough hook. The mass becomes relatively solid, so it can be poured.
2. Pour 3/4 of the mixture into a 26 cm springform pan (greased and dusted with flour or lined with baking paper), distribute the slightly warmed plum jam evenly on top, leaving a narrow edge.
3. Mix in enough flour with the rest to make a shortcrust pastry that can be rolled out. Roll out on baking paper to a thickness of approx. 3-4mm, use the zigzag pasta wheel to cycle strips approx. 1.5 cm wide. First place an even grid pattern over the jam, then cover the edge around the outside and press firmly. Brush the strips with a little canned milk.
4. Bake at 180 ° for about 35 minutes until it smells nice, if necessary do a test with chopsticks. Dusted with powdered sugar to which a little cinnamon can be added.
5. Tip: It tastes particularly delicious with my cinnamon plum jam. If alcohol is not to be used, add 2 good shots of soda instead. You can also use almonds instead of hazelnuts.
6. When the Linzertorte is kept closed, the aroma unfolds after 2-3 days; wrapped in foil, it is still fresh and juicy even after 2 weeks.