Linzer Torte

Ingredients for 2 servings:

• 325 g flour
• 250 g sugar
• 250 g butter
• 100 g block chocolate
• 50 g candied lemon peel
• 50 g candied orange peel
• 2 eggs
• 1 tbsp cocoa powder
• ½ tbsp cinnamon
• ½ pack of baking powder
• 1 shot of coffee, optional
• 1 shot of cherry brandy, optional
• 250 g currant jam
• n. B. Fat and flour for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

according to my great-aunt Rosel’s recipe

First things first: This recipe is for two Linzer tortes, each 28cm in diameter. Finely chop the candied lemon peel, candied orange peel, and chocolate block—the smaller the better. Mix all ingredients (except the blackcurrant jam). The coffee and kirsch are optional. Knead everything into a dough for about 10 minutes and form into a ball. Tip: The dough will be very sticky; a little cooking oil on your hands helps with this. Grease a 28cm springform pan well and flour it. Tip: Baking paper on the bottom makes it easier to remove the cake later. Divide the dough in half and use about 2/3 of it for the base and 1/3 for the garnish. Line the base evenly with dough directly in the prepared springform pan. Roll out the dough for the garnish thinly (about 2mm thick). Tip: Since the dough is very sticky, it’s best to roll it out between two sheets of baking paper and chill it in the freezer for a few minutes every now and then before further processing. For the garnish, cut approximately 1cm thick strips from the dough and use them to double the base along the edge of the tin. Spread the blackcurrant jam over the rest of the base. Tip: Spread the jam generously, as it will thicken considerably during baking. Decorate the cake with the remaining dough as desired. A diamond pattern is classic, but any other pattern will work, too. Tip: Don’t cut the strips too wide (even just 1cm), as the dough will spread a little during baking. Bake in a preheated oven at 180°C (convection oven) for 40 minutes. Then remove the Linzer torte and let it cool slightly before opening the springform pan. Repeat the process with the second half of the dough. Tip: Let the Linzer torte stand in the refrigerator for a few days first. It tastes even better then. But if your mouth is already watering, you can of course eat them right away.