Linzer Torte Latvian style

Ingredients for 2 servings:

• 250 g butter
• 350 g sugar
• 3 eggs
• 1 pinch of salt, nutmeg, ground cloves, cinnamon
• 250 g hazelnuts, ground
• 500 g flour
• 1 tbsp baking powder
• 1 tbsp rum (straw rum)
• 2 tbsp cocoa powder
• 1 jar jam (blackcurrant jam)
• 1 jar plum jam
• lemon juice
• powdered sugar

Instructions

Working time approx. 50 minutes; Rest period approx. 2 days; Total time approx. 2 days 50 minutes

Knead all ingredients up to and including the cocoa powder into a dough. Pour about 2/3 into the tins. Mix the currant jam with the plum jam and season with lemon juice. Spread the jam on the base. For the lattice, either roll out the dough or run it through a meat grinder with a flat cookie cutter (looks nicer). Bake the cake at 200 degrees Celsius on the middle shelf for about 1 hour. Dust with powdered sugar before serving. This Linzer torte develops its delicious flavor after 2 days and should be baked well in advance. This recipe is for 2 Linzer tortes for medium-sized round baking tins.