Linzer Torte

Ingredients for 1 servings:

• 150 g flour
• 150 g ground almonds or hazelnuts
• 150 g sugar
• 130 g margarine or butter
• 1 tbsp quark (e.g. low-fat quark) or 1 egg
• 1 tbsp milk
• 1 lemon(s), untreated, zest
• 1 pinch of salt
• 1 tsp cinnamon powder
• ½ tsp anise powder
• 1 pinch of clove powder
• 2 tsp cocoa powder, if desired
• 1 pinch(s) cardamom powder, if desired
• 150 g sour jam (e.g. currant or quince jelly)
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

simple, crispy and very tasty

Mix all ingredients except the jelly and chill briefly. Then pour about 2/3 of the batter into a greased and floured 26 cm springform pan. Spread with the jelly. Cut the remaining batter into strips and place them on top of the jelly as a lattice. Bake at medium heat (approx. 175°C, top/bottom heat) for approx. 35-40 minutes until golden brown. This amount of batter is only enough for a small springform pan (26 cm); the cake will be rather shallow. If you prefer it higher or want to use a larger springform pan, use 200 g of flour, sugar, almonds, and 160 g of butter. Instead of the spoonful of quark, you can also use an egg.