John Myers
Ingredients for 1 servings:
- 300 g flour
- 200 g sugar
- 125 g hazelnuts, ground
- 125 g butter, soft
- 1 tbsp cinnamon powder
- some clove powder
- 1 tsp baking powder
- 1 egg(s), room temperature
- 1 egg white
- some milk
- 2 tbsp cherry brandy
- some margarine for the mold
- 200 g raspberry jam
- 1 egg yolk for brushing
- some coffee cream for spreading
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Using a dough hook, mix the flour, sugar, ground hazelnuts, butter, spices, baking powder, egg, egg white, a little milk, and kirsch into a dough. Let the dough rest in a cool place for half an hour. Roll out just over half of the dough for the cake base between two sheets of baking paper. Dust the dough with a little flour beforehand. Place the dough in the greased cake tin, trimming off the excess and returning it to the rest of the dough. Spread the jam evenly over the base. Roll out the remaining dough to a thickness of about 0.5 cm, then cut out strips about 1 cm wide and arrange them on top of the jam to form a lattice. Mix the egg yolk with the coffee cream and spread it over the top of the cake. Bake on the middle rack of an oven preheated to 180°C (fan oven) for about 30 minutes.
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