Grandma's white Linzer cake

Ingredients for 1 servings:

• 200 g flour
• 200 g sugar
• 100 g hazelnuts, ground
• 100 g ground almonds
• 200 g margarine
• 1 egg(s)
• 1 tsp ground cinnamon
• 2 pinches of clove powder
• 1 tbsp cherry brandy
• 300 g apricot jam
• 1 egg yolk
• 1 tbsp whipped cream
• 2 tbsp almond(s) (flaked almonds)
• Powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

tastes good not only at Christmas

Quickly mix the ingredients up to and including the kirsch into a smooth shortcrust pastry. Chill the dough overnight. The next day, knead the dough briefly and roll it out on a floured surface to a thickness of about 1 cm, slightly larger than the springform pan (approx. 28 cm), setting a piece aside beforehand. Place the dough in the greased pan, forming a rim about 2 cm high. Cut out stars or cut out a lattice from the remaining dough. Spread the jam over the pastry base (tip: stir the jam with a whisk to make it easier to spread). Spread the lattice or cut out stars over the jam. Whisk the cream and egg yolk together and spread it over the lattice or stars, then decorate with the flaked almonds. Bake at 200°C on the middle rack for about 50 minutes. Do not preheat the oven! After baking, let it cool on a wire rack and dust with powdered sugar before serving.