Linzer Cake

For the Linzer Torte, crumble all the ingredients together well, quickly knead into a smooth shortcrust pastry and let it rest in the refrigerator for 1/2 hour. Then divide the dough, press half of it onto the bottom of a well-greased cake pan and spread evenly with currant jam. Form rolls of about 5 mm diameter from 2/3 of the remaining dough and spread them in a lattice shape over the cake. Roll out a finger-thick bead from the remaining dough, which is placed as a border around the cake and pressed down accordingly. Preheat the oven to 160 °C, brush the lattice and the bead with the beaten egg and bake for about 3/4 hour until the cake is nicely light brown. Serve the Linzer Torte sprinkled with a little sifted powdered sugar.

Preparation Tip:

When the Linzer Torte has cooled, fill the openings in the lattice with some additional currant jam. Then the cake tastes even juicier.

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