Classic Linzertorte

Ingredients for 1 servings:

• 250 g flour
• 150 g butter or margarine
• 1 egg(s)
• 250 g sugar
• 125 g nuts, ground or almonds (also very fine and in case of nut allergy)
• 1 tsp baking powder
• 1 tsp, heaped cocoa powder
• 1 tsp cinnamon
• 2 tbsp rum
• 1 pinch vanilla, bourbon
• 1 pinch of salt
• ½ jar plum jam, for spreading
• 1 egg white, if necessary, for brushing the grid

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

The specified amount is sufficient for a 28 cm springform pan. Make a dough from the ingredients. Let the dough rest in a cool place for about an hour. Set aside 1/4 of the dough for the typical lattice. Roll out the remaining dough into a base for a 28 cm springform pan and place it in the greased pan. Now spread the base with the plum jam, leaving a 1 cm border. Roll out the dough for the lattice. Use a serrated wheel to cut strips approximately 1-1.5 cm wide. Arrange these in a lattice pattern on the cake. (The spacing is a matter of visual taste.) Use the remaining strips to create a border all the way around. If you like, brush the lattice and the edge with beaten egg white for a nice shine. Bake the Linzer torte at 200-225 °C (top/bottom heat) for about 25 minutes. This Linzer torte tastes particularly good after it has been stored in a cake container for a few days; it will then have a nice firm texture! This makes it ideal for long-term preparation. Double the batter for one large baking sheet for Linzer slices.