Linzer Torte

Ingredients for 3 servings:

• 500 g flour
• 500 g butter
• 500 g sugar
• 500 g almonds
• 2 tbsp cinnamon
• 2 pinches of clove(s)
• 2 tbsp cocoa powder
• 2 tsp baking powder
• 2 eggs
• 4 tbsp cherry brandy
• 12 tbsp jam (raspberry or blackberry jam)
• 2 egg yolks, whisked with coffee cream for brushing

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

makes 3 cakes

On a baking board, combine the flour, sugar, ground almonds, butter flakes, baking powder, and spices using a spatula or a knife until the butter is evenly distributed. Then, make a well in the center, add the eggs and kirsch, and mix everything together well. Let the dough rest in the refrigerator for a day. Then, halve the dough and divide each half into three portions (6 portions in total). Roll out three 26cm-diameter bases, line a buttered springform pan, and spread 4-5 tablespoons of jam on each. Roll out the second half of the dough to a thickness of 1/2cm, cut out shapes (stars, moons, hearts) using a cookie cutter. Alternatively, use a wheel to roll out strips of dough, which you then place in a lattice pattern on top of the jam. Brush the dough pieces with beaten egg yolk and bake them at 180°C for 45 minutes on the second rack from the bottom. Let them cool for 10 minutes, then run a knife along the edge of the baking pan to loosen the ring. Let them cool for 30 minutes, then loosen the pan and turn out onto a wire rack. Let them rest for 3 days before serving.