Linzer Torte according to Grandma

Ingredients for 1 servings:

• 250 g butter
• 250 g sugar
• 500 g flour
• 250 g hazelnuts or almonds, ground
• 2 eggs
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 2 tbsp cinnamon
• 1 tsp. clove powder
• 1 lemon(s), zest
• 2 tbsp oil
• 3 tbsp cherry brandy
• 1 tbsp cocoa powder
• 450 g jam (currant jam)
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

Knead all ingredients except the jam and egg yolk into a smooth dough. You can use the dough hook on a hand mixer to begin with. Then continue kneading by hand. Chill the dough, ideally overnight in the refrigerator. Halve the dough; this will make two cakes. Use two-thirds of each half for the base. Roll out the dough on a floured surface and place it in a greased 26 cm springform pan. Spread the base with jam. Roll out thin strips from the remaining third and arrange them in a diamond pattern on the jam. Brush the dough with egg yolk and bake at 180°C for 40 minutes. Repeat with the other half of the dough.