Linzer Torte

Ingredients for 1 servings:

• 200 g sugar
• 250 g ground almonds
• 200 g flour
• 1 ½ tsp cocoa powder
• 1 tsp ground cinnamon
• 1 packet of vanilla sugar
• 1 pinch of ground cloves
• 2 cl cherry brandy
• 250 g butter
• 200 g jam (raspberry jam)
• 1 egg yolk
• Butter, for the mold
• Breadcrumbs, for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Grease a 26 cm springform pan with butter and sprinkle with breadcrumbs. Mix the sugar, almonds, flour, cocoa powder, cinnamon, vanilla sugar and clove powder, place on a baking board and make a well in the middle. Add the egg and cherry brandy to the middle. Spread the butter in flakes over the floured edge and quickly knead with your hands to form a dough. Cover the dough and let it rest in the refrigerator for 1 hour. Preheat the oven to 180 degrees Celsius. Roll out two-thirds of the pastry and line the bottom of the springform pan with it, forming a 2 cm high rim. Roll out the remaining dough and cut into strips using a pastry wheel. (At Christmas time you can also cut out stars and moons.) Spread the jam on the pastry base, arrange the pastry strips (stars) on top in a lattice pattern and brush with beaten egg yolk. Bake the cake on the second rack from the bottom for 60 minutes. Allow the cake to cool slightly in the pan. Transfer to a wire rack to cool completely.