Linzer Torte

Ingredients for 1 servings:

• 375 g flour
• 1 packet of baking powder
• 1 packet of vanilla sugar
• 210 g sugar
• 150 g butter
• 10 g cocoa powder
• 15 g cinnamon
• ½ pinch of clove(s), ground
• ½ pinch of cardamom
• 20 g breadcrumbs
• 2 cl cherry brandy
• 3 eggs
• 300 g jam (raspberry)
• 1 egg(s) (beaten)

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

Old family recipe from the Rhine-Neckar region

Mix the sugar with the vanilla sugar, then combine the cocoa with the cinnamon, breadcrumbs, clove powder and cardamom. Then knead with the eggs, schnapps and butter to form a dough and cover. Place in the refrigerator for 1 hour. In the meantime, grease and flour a springform pan (preferably 30cm). Preheat the oven to 180°C. Roll out two-thirds of the dough. Line the base of the springform pan with it and form a 1-2 cm high rim. Roll out the rest of the dough and cut into 1.5 cm wide strips using a pastry wheel. Spread the raspberry jam on the base and arrange the strips in a lattice pattern to form small trapezoids. Then brush the dough lattice with the beaten egg. Bake the cake on the middle rack for 30-35 minutes. Let the Linzer torte cool slightly in the pan and then place it on a wire rack to cool completely.