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A classical homemade Linzer Torte named after the town Linz in Austria. It is made with a Pie bottom and decorated with dough stripes in a nice criss-cross pattern. The most common jams to use for this cake are black currant raspberry, or strawberry. The crust can be made with almonds or hazelnuts and that's why the crust can be found in different colours.
Ingredient List for 10 servings:
200
gr
Flour
120
gr
Sugar
1
teaspoon
Baking powder
7
gr
Vanilla sugar
1
pinch
Clove
1
teaspoon
Cinnamon
1
teaspoon
Cacao powder
1
Egg
150
gr
Margarine
150
gr
Almond flour
150
gr
Strawberry jam
1
Egg yellow
1
teaspoon
Milk
Oven temperature:
180
Instructions:
Mix the flour and the baking powder in a bowl, and pour it on a baking surface.
Make a hole in the middle of the flour, and pour the egg, sugar, vanilla sugar and the spices in the hole of the flour.
Work all the ingredients together to a dough. Start by folding the flour from the outside and towards the middle.
Add the butter and the almond flour little by little in the mixture, and make a solid dough. Place the dough in the fridge for ten minutes.
Start the oven at 180 degrees Celsius.
Roll out two third of the dough and cover a round baking form with it both the bottom and the edges.
Place most of the jam on the pie bottom of the baking form.
Roll out the rest of the dough and cut long stripes and place them like a criss-cross pattern on top of the jam in the baking form.
Place the remaining jam in the squares on the pie.
Stir the egg yellow and the milk together and brush the pie crust with it.
Place the linzer torte in the oven for twenty five minutes, when you take it out let it cool down befor serving it.
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