This is the BEST Linzer Cake you will find: My grandmothers Linzer Cake Recipe. Thanks to all the good ingredients like butter, nuts and jam it tastes amazing. Even after 3 days it's still like freshly baked!
Prep Time15 minutesmins
Backzeit30 minutesmins
Gesamt45 minutesmins
Servings: 12medium
Equipment
1 baking tray; covered withmind. 20x30 cm; mit Backpapier ausgelegt
1 rolling pin
1 food processor or a hand mixer with kneading function
1 big bowl
Ingredients
220gcake spelt flouror all-purpose flour
120ggrated almodsor grated hazelnuts
120gsugarlight brown sugar or granulated sugar
120gbuttercold, cut in pieces
2smallEggspreferably organic
1tspcinnamon
1tspvanilla extract
1tspbaking powder
¼tspsalt
Topping
300graspberry and red current jamor raspberry jam
Instructions
Mix flour, almonds, sugar, cinnamon, baking powder and salt in a bowl.
Add the dry ingredients with the butter, eggs and vanilla to a bowl of a food processor and knead on medium speed until its a dough. Do not overmix so that the Linzer Cake becomes nice and crumbly.
Form the dough into a ball, flatten slightly (this makes it easier to roll out the dough later), cover it with cling film and chill it in the fridge for at least 30 minutes.
Preheat the oven to 180°C / 356°F top/bottom heat. Line a baking tray with baking paper.
Zwei Drittel des Teiges zu einem ca. 8 mm dicken Rechteck (ca. 20x30 cm) auswalken. Auf das Backpapier legen und großzügig mit Marmelade bestreichen. Den restlichen Teig gleich dick auswalken und in ca. 2 cm breite Streifen schneiden. Den mit Marmelade bestrichenen Teig gitterförmig damit belegen.
Bake in the preheated oven for 30-35 minutes until golden brown. Then let it cool to room temperature. Sprinkle with a little icing sugar if desired.