John Myers
Ingredients for 1 servings:
- 470 g flour (type 405)
- 160 g sugar
- 2 packs of vanilla sugar (13g each)
- 170 g hazelnuts, ground
- 1 pinch of salt
- 170 g margarine
- 1 egg(s)
- 5 tbsp white rum (e.g. Bacardi)
- ½ jar jam (e.g. strawberry, apricot, forest fruit, etc.)
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Mother-in-law’s Crostata
Mix all the other ingredients except the jam into a smooth dough. Spread about 2/3 of the dough onto the bottom of a round, greased baking pan. Take some of the remaining dough and form a rim. Lightly press in the top with a fork. Now spread the jam of your choice onto the dough base and spread it evenly. Continue to form thin rolls from the remaining dough and place them on top of the jam. Flatten them slightly with a fork. Bake in a preheated oven (electric stove) at 170°C for approx. 45-50 minutes. If the cake browns too quickly, cover with aluminum foil. The cake can be eaten the next day. It doesn’t need as long to rest as Linzer cakes. Unfortunately, I don’t know the calorie and fat content of the cake. But I’m sure there are some clever people here who can calculate that themselves.
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