Linzertorte Grandma's Best

Ingredients for 1 servings:

• 300 g butter
• 300 g sugar
• 1 m.-sized eggs
• 20 ml rose water
• 20 ml cherry brandy or good rum
• 1 tsp cloves
• 1 tsp cinnamon powder
• 2 tbsp cocoa powder
• 300 g almonds with skin, ground
• 300 g flour
• 1 jar plum jam
• Fat for the mold

Instructions

Working time approx. 30 minutes; Rest period approx. 4 days 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 days 13 hours 30 minutes

Cake

Mix the butter, egg, and sugar thoroughly. This works best when the butter has been slightly warmed. Then stir in the remaining ingredients. Stir well to ensure the entire mixture is evenly mixed. Wrap the dough in cling film and leave to chill in the refrigerator overnight. This will help the dough to set well! The next day, grease a 28cm or 26cm springform pan with butter and place 2/3 of the rolled-out dough on the bottom. Press up an edge. Then spread the plum jam on top. Don’t skimp on the jam; the cake tastes good with a little more! Roll out the remaining dough thinly and use a pastry wheel to cut out even strips about 1cm wide. Arrange these in a lattice pattern on the cake. Or: cut out flowers and leaves and decorate the cake. I’ve also cut out hearts and placed them on top. Depending on your mood. Then bake at around 160°C (fan oven) for about 1 hour. The cake tastes best when baked 3-4 days before serving. This ensures it’s well-cured and crumbly. Allow to cool thoroughly, then wrap in cling film and store in a cool cellar. Homemade blackberry or strawberry jam would also be delicious instead of plum jam!