Description
A classic bake everybody loves – Linzer Torte with Redcurrant Jelly. Easy-to-prepare and very long-lasting – if not eaten in an instant ;P
Ingredients
For the dough:
7 oz. (200g) butter, at room temperature
5.3 oz. (150g) confectioners’ sugar
2 medium eggs
1 medium egg yolk
10.6 oz. (300g) ground hazelnuts
7 oz. (200g) all-purpose flour
1 tsp. baking powder
1/4 tsp. ground cinnamon
1/8 tsp. ground cardamom
1/8 tsp. salt
For the topping/decorations:
10.6 oz. (300g) redcurrant jelly (or jam)
3–4 tbsp. sliced almonds
Instructions
1. Preheat the oven to 200°C (390°F). Lightly grease a 25cm tart tin* (with a loose bottom) and set aside.
2. Add the butter and confectioners’ sugar to a large bowl and mix until light and fluffy. Add the eggs and egg yolk on after another, and mix well after each addition. Combine the hazelnuts with flour, baking powder, cinnamon, cardamom, and salt. Gradually add to the large bowl and mix in – the dough will be quite soft.
3. Transfer about half of the dough to the prepared tart tin and spread evenly to create a thick layer for the base. Add the remaining dough to a piping bag with a large star tip and pipe a border onto the dough base around the edges.
4. Stir the redcurrant jelly until soft and smooth. Spoon it onto the dough base and spread evenly. Use the remaining dough to pipe a lattice on top of the jelly, and then sprinkle some sliced almonds on the piped edge of the cake. Bake the cake in the preheated oven for about 30 minutes. Take out of the oven and let to cool down completely inside the baking tin.
Notes
+ If you don’t have a tart tin, you can also use a 26cm springform tin here
+ If the redcurrant jelly is a little stubborn, you can heat it briefly in the microwave before using it
+ The cake can be stored in an airtight container for up to 2 weeks in a cool place