John Myers
Ingredients for 1 servings:
- 375 g flour
- 1 packet of baking powder
- 250 g butter
- 200 g sugar
- 250 g hazelnuts, ground
- 2 tbsp cocoa powder
- 25 g cinnamon
- 1 pinch of clove(s)
- 1 bottle of flavoring (arrack)
- some flavoring (bitter almond)
- some cherry brandy
- 1 jar jam (sour cherry), small
- some powdered sugar
- Fat for the mold
Instructions
Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes
For the pastry, make a shortcrust pastry using all the ingredients except the jam and powdered sugar. Chill for one hour. Roll out 2/3 of the pastry, line a greased springform pan, and form a rim. Spread the jam on top. Roll out the remaining pastry and cut out strips about 1 cm wide using a pastry wheel or roll them into small rolls. Arrange the strips in a lattice pattern over the cake and press the edges together at the sides. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and bake the cake on the middle rack for 40 minutes. Remove from the pan and sprinkle with powdered sugar.
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