Linzertorte

Ingredients

• 200 g Flour
• 0.5 tsp cocoa powder
• 150 g sugar
• 1 Tbsp vanilla sugar
• 1 pinch salt
• 1 tsp lemon zest
• 1 pinch cinnamon
• 1 pinch cloves powder
• 200 g Ground hazelnuts
• 4 egg yolks
• 200 g butter
• flour (for the work surface)
• butter (for the pan)
• 300 g currant or raspberry jam
• 2 tbsp cherry brandy
• 25 g apricot jam

Instructions

1. 1.

   For the dough mix flour with cocoa, sugar, vanilla sugar, salt, lemon zest, cinnamon, cloves and ground nuts; sift onto the work surface, press a well in the middle, beat in the egg yolks and scatter butter pieces around the well. Quickly knead by hand into a smooth dough, shape into a ball and wrap in cling film to refrigerate for 30 minutes.

2. 2.

   Preheat the oven to 160 °C fan.

3. 3.

   Press about three‑quarters of the dough into the greased springform, forming a rim. Whisk the jam with cherry brandy using a small whisk and spread on the base. Roll out the remaining dough and cut into 1 cm wide strips with a pastry cutter. Lay them in a lattice over the cake. Bake in the preheated oven for about 40 minutes until golden brown.

4. 4.

   Warm the apricot jam in a pot, brush the cake strips and rim with it about 10 minutes before the end of baking time. Finish baking.

5. 5.

   Remove from the oven, let cool and release from the pan.