Cooked privately, polished publicly

Linzer Torte

Name: Linzer Torte
Yield: 8 Portionen
Ingredients: 200 g sugar; 250 g ground almonds; 200 g flour; 1 heaped tsp cocoa powder; 1 tsp ground cinnamon; 1 packet vanilla sugar; 1 pinch ground cloves; 1 egg; 1 shot glass kirsch (2 cl); 250 g butter; 200 g raspberry jam; 1 egg yolk; For the tin: butter and breadcrumbs

Classic Linzer torte with ground almonds, warm spices, kirsch and raspberry jam. The dough is chilled, filled with jam, topped with a lattice and baked until golden.

Servings: 8 Portionen

Method

Grease a 26 cm springform pan with butter and sprinkle it with breadcrumbs.

Mix the sugar, almonds, flour, cocoa powder, cinnamon, vanilla sugar and ground cloves. Place the mixture on a pastry board and make a well in the center.

Put the egg and kirsch into the center.

Distribute the butter in small flakes around the flour edge and quickly knead everything with cool hands into a dough.

Cover the dough and let it rest in the refrigerator for 1 hour.

Preheat the oven to 180°C.

Roll out two thirds of the dough, line the base of the springform pan with it and form a 2 cm high edge.

Roll out the remaining dough and cut it into strips with a pastry wheel.

Spread the jam over the dough base, arrange the strips over it in a lattice pattern and brush with beaten egg yolk.

Bake the cake on the second rack from the bottom for 60 minutes.

Let the cake cool slightly in the tin.

Transfer it to a wire rack to cool completely.