My Linzer Torte

Ingredients for 2 servings:

• 400 g flour
• 250 g sugar
• 250 g butter
• 250 g almonds, ground
• 2 eggs
• 1 packet of baking powder
• 1 tsp. clove powder
• 2 tsp cocoa powder
• 1 tsp cinnamon
• 2 tbsp cherry brandy
• 1 jar jam (plum jam), approx. 400 g
• 1 egg yolk

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

can be eaten immediately, is for 2 Linzer tortes!

The ingredients are for 2 Linzer tortes. If you only want to bake one, simply halve the quantities. Make a shortcrust pastry with the ingredients except the plum jam and egg yolk. Wrap two equal portions in foil and chill. Use 2/3 of each portion of dough for the base, roll it out, and press it into the tin. Spread the jam on top and roll out the remaining third of the dough. Cut out strips for a lattice or cut out shapes. Place these on the jam. Brush with egg yolk and bake at 175°C (top/bottom heat) for about 40 minutes. Repeat with the second portion of dough. The cake can be eaten immediately after it has cooled.