Stirred Linzertorte

Ingredients for 1 servings:

• 210 g flour
• 180 g almond(s), finely ground
• 180 g margarine
• 175 g sugar
• 2 eggs
• 2 tbsp baking cocoa
• ½ pack of baking powder
• ½ tsp cinnamon powder
• 1 tsp. clove powder
• 2 cl schnapps, e.g. E.g. kirsch
• 2 jars of jam (plum jam)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

simple and delicious

Preheat oven to 160 degrees Celsius (convection oven). Grease a tart pan (approx. 28 cm) well. Mix the flour with the ground almonds, cocoa powder, baking powder, cinnamon powder, and ground cloves. Add the margarine, sugar, eggs, and schnapps to the mixture and mix everything well with a dough hook. The dough should have a soft, slightly sticky consistency. Spread about half of the dough onto the bottom of the pan. This works best if you place half of the dough in the center of the base, place plastic wrap over the dough, and roll it out with a rolling pin. Prick the dough base several times with a fork. Note: The edges will be piped later. Now pour the jam onto the pastry base and spread it evenly. Make sure there is about 0.5 cm of space between the jam and the edge of the tart pan. Now put the remaining dough into a cake nozzle and pipe on the edges and lattice. Don’t place the lattices too close together, as they will expand slightly during baking. Bake the cake at 160 degrees Celsius (convection oven) for approximately 45-55 minutes. Tips: Ground almonds can be substituted with nuts. If desired, you can use more cocoa powder to darken the batter. You can substitute the plum jam with other types of jam, if desired. If you prefer a thicker edge, leave a little more space between the jam and the edge to allow for thicker edges.