Linzerschnitte

Instructions

1. Pre-heat the oven to 180°C fan. Line the baking tray with parchment paper and grease it slightly with butter.
2. Mix flour, sugar, nuts and vanilla, cinnamon, lemon zest, cloves and the cubed butter on a board. Knead the dough with the egg yolk and egg until smooth. Put at least 1/3 aside for the grid.
3. Roll out the remaining 2/3 of the dough to the rim of the baking tray and place it on the tray. Briefly heat the red current preserves in a pot and stir thoroughly. It will be easier to spread this way. Spread the warm preserves over the dough to the rim with a spoon.
4. Fill the remaining dough into an icing bag with a round nozzle of 8 mm diameter. Carefully pipe the dough on top in the shape of a grid – this is quite challenging, since the dough is quite compact. It is helpful to knead in a little butter, but the grid will get a little wider during baking. Bake for about 25 minutes, until the grid is golden brown.
5. Cool the cake and cut into portions when cooled.

Special characteristics

The oldest cake recipe in the world

Granny’s baking tip

When cooled, Linzer torte slices can be stored for quite a long time, and can definitely “ripen” for 2 to 3 weeks – it will get even more juicy

Level of difficulty

Easy

Oven settings/baking time and temperature

Bake until golden brown for about 25 minutes at 180°C fan

Tools you’ll need

Scale, baking tray, parchment paper, rolling pin, icing bag with round 8 mm nozzle, spoon, spatula, short angular cake palette knife