Linzer cake on a baking sheet

Ingredients for 1 servings:

• 400 g flour
• 400 g butter
• 350 g sugar
• 200 g almonds, ground
• 200 g hazelnuts, ground
• 4 egg yolks
• 1 tsp cinnamon
• 1 tsp. clove powder
• 3 tbsp cocoa
• Egg white for brushing
• 400 g blackcurrant jam or raspberry jam for spreading
• Butter for the baking tray

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

can also be easily cut into Linzer cookies or Linzer slices

Make a dough from the first 9 ingredients up to and including the cocoa powder – using your hands or a dough hook. Place the dough in the refrigerator for about 30 minutes. Roll out half of the dough on a greased baking sheet and spread with the jam. Now make rolls from the second half of the dough about the thickness of your little finger and arrange them in a lattice on the other dough spread with jam. Brush the lattice with egg white. Bake the cake for about 40 minutes at about 170°C (top/bottom heat) on the middle rack. Once cooled, the cake can also be beautifully cut into small Linzer cookies or slices. The cake will keep, like cookies, for a good 2 weeks in tins.