John Myers
Ingredients for 1 servings:
- 250 g butter
- 200 g sugar
- 300 g flour
- 1 egg(s)
- 100 g hazelnuts, ground
- 100 g ground almonds
- 1 pinch of clove(s)
- 1 ½ tsp cinnamon
- 1 ½ tbsp cocoa powder
- 2 cl cherry brandy
- 400 g plum jam
Instructions
Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes
Linzertorte according to an old recipe
Mix the egg, sugar, and butter together until creamy. Add the remaining ingredients, except for the plum jam, and knead into a dough. Let the dough rest in the fridge for about half an hour. Then place about 2/3 of the dough into a greased springform pan and press it down firmly. Spread the plum jam on top. Use the remaining dough to either cut out patterns and spread them on the cake, or use a pastry squirter to draw lines (a grid) over them. Then bake at 180°C for about 45-50 minutes (160°C for 50 minutes with fan-assisted oven). It’s best to let the cake rest for about 4-5 days before serving; that’s when it tastes best. But it’s also a real treat when eaten fresh.
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