Linzer Torte

Ingredients for 1 servings:

• 100 g wheat flour
• 100 g rye flour
• 100 g spelt flour
• 200 g butter, soft
• 100 g sugar
• 100 g nuts, ground
• 100 g chocolate, melted
• 1 tsp, heaped baking powder
• 1 tsp cinnamon
• 2 eggs
• 1 tsp rum
• 1 packet of vanilla sugar
• some lemon peel
• 1 jar currant jelly or plum jelly

Instructions

Working time approx. 20 minutes; Rest time approx. 1 minute; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 21 minutes

Grease and flour a springform pan. Preheat the oven to 170°C (top/bottom heat). Make a shortcrust pastry using all ingredients except the jelly. Knead the dough thoroughly and then chill for one hour. Roll out 3/4 of the dough and line the bottom of the floured springform pan, forming a low rim. Spread the jelly generously over it. Roll out the remaining dough, cut strips, and arrange them in a lattice pattern over the cake. If necessary, add a little more flour to make it easier to work with. Bake the Linzer torte in the oven for about 60 minutes. It’s best to make the cake a day or two in advance, as this will ensure it’s wonderfully crumbly.