Linzer Torte

Ingredients for 1 servings:

• 300 g flour
• 250 g hazelnuts, roasted and ground
• 175 g sugar
• 200 g butter
• 1 tsp cinnamon
• 1 packet of vanilla sugar
• 1 pinch of clove(s)
• 1 tsp baking powder
• 1 egg(s)
• some lemon juice
• 3 tbsp cherry brandy
• 125 ml red wine
• 1 tsp cocoa powder
• Jam (blackcurrant jelly tastes best or raspberry jam)
• 1 egg yolk mixed with a little milk for brushing

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

My favorite recipe, loved by all

Grease a 26 cm springform pan with butter. Mix the flour with the hazelnuts, sugar, cocoa powder, cinnamon, vanilla sugar, and clove powder. Place it on a baking board and make a well in the center. Add the egg, lemon juice, kirsch, and red wine to the center. Spread the butter in small pieces over the edge of the flour and quickly knead everything into a dough with cool hands. Cover the dough and let it rest in the refrigerator for one hour. Preheat the oven to 180°C. Roll out two-thirds of the dough, line the bottom of the springform pan, and form a 2 cm high rim. Roll out the remaining dough and cut it into strips using a pastry wheel. Spread the jam over the pastry base as desired. Arrange the pastry strips on top in a lattice and brush with beaten egg yolk. Bake the cake on the middle rack of the oven at 180°C for 60 minutes. Then let it cool slightly in the pan and transfer to a wire rack to cool completely. Dust with a little powdered sugar if desired.