Linzer Cake (Linzer Torte)

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Ingredients for dough:

  • 250 g (9 oz) of flour
  • 1 teaspoon of baking powder
  • 250 g (9 oz) of sugar
  • 250 g (9 oz) of butter
  • 1 egg yolk
  • 300 g ( 10.5 oz) almond meal
  • ½ teaspoon of cinnamon
  • 2–3 drops of almond extract
  • 1 pinch of cloves
  • Juice from one lemon
  • Peel from one Lemon
  • 1 package of Dr. Oetker Vanilla Sugar (OR) 2–3 drops vanilla extract

Ingredients for filling:

  • 400 g (14 oz) of red current jam or cranberry jam
  • 40 g (1.5 oz) of blanched sliced Almonds
  • 1 1/2 tablespoons of powdered sugar

Preparation:

Combine flour and baking powder and sift in a bowl. Sift sugar through a fine sieve and add it to the bowl, mix, and add the vanilla sugar (OR) extract on top. Add cinnamon, cloves, lemon juice, and lemon peel. Spread the butter in small pieces on top and knead either with your hands or with an electric handheld mixer. Add the almond meal to the mixture and knead it some more until the texture is nice and smooth.

Use a 10-inch round or heart-shaped springform pan. Available on Amazon:

Round Non-Stick Springform | Heart Non-Stick Springform Pan

Butter your pan. Use two thirds of the dough and spread it evenly with a small rolling pin into your form.

Use a fork to make holes in the dough. Using approximately half of the remaining 1/3 dough, create a long roll and evenly line the inside of the springform pan.

Whip the egg yolk with a fork and brush the outer dough roll with it. Set the blanched almonds on top of the outer dough roll.

Spread the jam carefully on the bottom of your cake. Roll the rest of the dough and cut stripes with a pastry wheel cutter.

Form a lattice with the cut stripes and brush them with the egg yolk.

Bake on the middle rack in a preheated oven at 190°C (375°F) for about 45–50 minutes.

After you take your cake out of the oven, sift some powdered sugar onto the sides of the cake. DONE!