Chocolate Linzer cake with cherry jam and almonds
Ingredients
- 200 g flour
- 340 g ground almonds
- 120 g sugar
- 1 pinch cloves
- 2 tbsp baking cocoa
- 2 tsp cinnamon
- 220 g butter
- 3 egg yolks
- 200 g cherry jam
- 1- 2 tbsp almonds, chopped
Utensils
- Bowl
- Hand mixer with dough hook
- Dough roller
- Springform pan
- Dough wheel
- Pasting brush
Instructions
- Mix the flour, ground almonds, sugar, cloves, baking cocoa and cinnamon in a bowl.
- Add the butter in pieces.
- Mix in the 2 egg yolks.
- Knead everything into a dough.
- 2/3 of the dough approx Roll out to a cm thickness.
- Line the bottom of a baking tin with it.
- Fill with cherry jam.
- Roll out the remaining dough and cut narrow strips with a pastry wheel.
- Place these directly on the jam layer in a lattice shape.
- From the rest of the Roll the dough into a long strand.
- Arrange this on the edge of the cake.
- Whisk the third egg yolk and brush it over the edge of the cake.
- Sprinkle with chopped almonds.
- Bake the Linzer Torte at 180 °C for approx. 30 minutes.
The Linzer Torte keeps well for several days, it absorbs well and tastes juicy.
