Linzer Torte
(Oma's Rezept)

Ingredients

Flour 400g

Cocoa 24g

Margarine or Butter 320g

Sugar 320g

Hazelnuts or Almonds (ground) 320g

Cinnamon 10g

Cloves 2g

Egg 95g (about 2 small eggs or 1 extra large egg)

Kirschwasser 24g

 

Raspberry Jam for filling

Egg Yolk for glazing

 

Method

Knead swiftly.

Let rest before shaping and baking.

Reserve some dough (roughly 1/4) for lattice decoration.

Roll out not too thin (about 6mm - 1/4in) and line your tin or tray. The dough will be very brittle.

Distribute jam on top, the amount depends on your taste (we like about 150g of jam on a 22cm tart).

Decorate with lattice.

Bake at 190°C for 30 to 40 min

This cake tastes best after about 3 weeks in storage.

PS. I weigh all my ingredients -  I beat the eggs and weigh in the amount required. In the UK large eggs are usually about 60g without shell.

The amount given should be enough for 2 tarts with 22cm diameter.


Tags: Pastries

Added by: Juergen Krauss

Add comment


Add a recipe & get 5% off

We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.

 

If you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.

It's very easy, just click here to visit your " My Shipton Mill" page to get started.