Linzer Cake (Linzertorte)
Ready in: 1 hour
Yield: 1 cake
8.8 oz (250 g) all-purpose flour
8.8 oz (250 g) ground almonds
7 oz (200 g) butter (room temperature)
7 oz (200 g) granulated sugar
1 tablespoon cocoa powder
1 teaspoon ground cinnamon
1 pinch of clove powder
2.2 oz (60 ml) Kirschwasser or rum
7 oz (200 g) raspberry jam
1 egg yolk
1 tablespoon of milk
The ingredients have to be at room temperature. Take them out of the refrigerater, about 10 minutes before preparing the pastry. The butter has to be soft, but still malleable.
1. Cut the butter into cubes.
2. Sift the flour into a large bowl. Add the ground almonds and stir to mix evenly. Make a well in the centre.
3. Add the butter, granulated sugar, egg, cocoa powder, ground cinnamon, clove powder and Kirschwasser. With your hands, incorporate the flour mixture with the butter mixture into a soft shortcrust pastry. Form the pastry into a ball and wrap in plastic wrap. Refrigerate for at least 1 hour.
4. Preheat the oven to 350 °F (180 °C). Lay a cake tin with baking paper. In a a small bowl, briefly whisk the egg yolk with the milk.
5. Turn the pastry onto a slightly floured surface. Sprinkle a rolling pin lightly with flour and roll out 1/2 of the pastry. Transfer the pastry to the prepared cake tin. Roll out the remaining pastry. Use a pastry wheel or sharp knife to cut the pastry into strips. Form a rim around the top edge that is slightly thicker than the sides. Spoon the raspberry jam into the pastry case.
6. Arrange the strips on top of the raspberry, then brush them all over with the egg yolk mixture.
8. Bake the pie in the oven until the pastry is golden brown, for about 45-50 minutes. If the pastry gets too brown, cover loosely with a piece of foil. Serve the pie warm or at room temperature.
Per serving (If you cut the cake into 10 pieces):
Energy: 547 kcal / 2289 kJ
Fat: 31,1 g
Carbohydrates: 50,1 g
of which sugars: 31 g
Protein: 9,7 g
Fibre: 4,3 g