Linzer Cake

For the Linzer Torte, first prepare the dough.

For the dough, heap flour, nuts and granulated sugar with clove powder, vanilla sugar and cinnamon on a baking board. Press a well in the center and add egg, egg yolk and lemon juice and zest.

Spread the cold butter in small flakes on the edge of the flour and chop everything with a wide knife. With hands as cold as possible, quickly knead into a smooth dough. Cover with plastic wrap and let rest in the refrigerator for 30 minutes.

Roll out about two-thirds of the dough to the size of a 26 cm diameter springform pan and line with it. Place wafer on top of dough, leaving a finger-width outer edge. Spread wafer generously with currant jam.

Form pencil-thick rolls from the remaining dough and place them in a grid pattern. Place a slightly thicker roll around the edge and press down firmly.

Whisk the egg yolk with the cream and brush the dough grid with it. Sprinkle the spaces in between with almond slivers.

Bake in the preheated oven at 170 °C for about 50 minutes. Allow to cool and sprinkle with powdered sugar.

Preparation Tip:

It is advisable to bake the Linzer Torte in advance, as it will be better and juicier if stored in a cool place.

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