TRADITIONAL LINZER TORTE
Coffee tastes only half as good without a good piece of cake. Here Sabrina from Sabrina kocht (Sabrina Cooks) shows you how to prepare her Linzer Torte for a perfect coffee get-together with friends.
- 50 g walnuts
- 100 g hazelnuts
- 100 g almonds
- 1/2 tsp cocoa
- 2 pinches of Cinnamon
- 1 pinch of cloves
- 1/4 tsp baking powder
- 250 g butter, in pieces
- 200 g sugar
- 250 g flour
- 1 small egg
- 300 – 400 g red currant jam
- 1 whisked egg, for coating
- Grind the walnuts, hazelnuts & almonds finely.
- Add all the remaining ingredients and knead into a smooth dough. The dough should be nice and soft and a little sticky.
- Place the dough on a floured work surface and knead it again by hand to form into a ball.
- Then place in a bowl, cover and leave to rest overnight in a cool place. Alternatively, you can leave the dough to rest in the fridge for at least 4 hours.
- Roll out half of the dough on a floured work surface and spray a springform pan with baking spray.
- Place the dough in the springform pan and form a nice thick edge. Then pour in and spread the red currant jam.
- Cut the remaining dough into strips and arrange them on top the cake in a nice lattice pattern. Then brush the lattice strips with the whisked egg.
- Bake at 160 °C for about 50 minutes.
- Then allow the Linzer torte to cool. TIP: After baking, wait for 3-4 days before serving, it tastes even better ?
AND ON THE DINNER TABLE.