Linzer cake with currant jam for Christmas
Portions: 8 persons | Preparation: 135 minutes
The fine cake base made of shortcrust pastry with almonds and the fruity make the Linzer Torte taste super delicious. The Linzer Torte tastes even better when it has been left to soak for a day.
Please review recipe:
- 200g butter, softened
- 330g flour
- 60g almonds
- 130g hazelnuts, chopped
- 200g icing sugar
- 1 tsp baking powder
- 2 tsp lemon zest, grated
- 1 tsp cinnamon
- 1 tsp Vanilla extract
- ½ tsp ground cloves
- 2 eggs
- 300 g jam, e.g. currant jam
- 1 egg, for brushing
- Mix the softened butter with the icing sugar until light.
- Combine the flour, baking powder, lemon zest and nuts.
- Pour the dry mixture into the butter mixture.
- Add the eggs.
- Knead everything into a smooth dough.
- Fill the dough together Shape into a ball and flatten slightly.
- Wrap the dough in cling film.
- Refrigerate for at least 30 minutes.
- Preheat the oven to 180 degrees.
- Roll out most of the dough into a circle about 1.5cm thick .
- Place the dough in a springform or tart pan, raising the edges a little.
- Spread the jam over the surface of the dough.
- Roll out the remaining dough and cut out shapes with stars.
- Put the dough stars next to each other on the jam layer and a few Place on top of each other.
- Mix the remaining egg lightly and carefully brush over the dough.
- Bake the Linzer Torte for 40-45 minutes at 180 degrees.
- Let the cake cool down in the baking tin.
- Remove the Linzer Torte from the tin and on a serving cake Cut the plate into pieces.
- Before serving, dust lightly with powdered sugar.
- hand mixer
- mixing bowl
- star cutter
- baking pan
- serving cake platter