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Linzer cake with raspberry filling

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Ingredients for 1 servings:

  • 150 g butter
  • 150 g sugar
  • 1 egg(s)
  • 1 lemon(s), grated peel
  • 4 tbsp milk
  • 300 g flour
  • 1 tsp baking powder
  • 20 g cocoa powder
  • 1 tsp cinnamon
  • 150 g almond(s) (ground)
  • 300 g jam (raspberry)
  • 3 tbsp cream (for spreading)
  • Powdered sugar (for dusting)

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Mix butter, sugar, egg, lemon zest, and milk. Knead in flour, baking powder, cocoa, cinnamon, and almonds to form a dough. Roll out two-thirds of the dough and place it in a greased springform pan, pressing the edges firmly into place. Gently warm the jam and spread it on the base. Roll out the remaining dough and cut strips (approx. 1.5 cm wide) and arrange them in a lattice pattern over the jam. Spread the cream over the strips. Bake in a preheated oven at 180°C for about 45 minutes. Once the cake has cooled, dust with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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