Leipzig-Lerchen cake

Kelli Murphy
very easy
5 2
In the original, the juicy macaroon tartlets with the apricot filling are baked in small moulds. From the baking tray, the treat is even easier and makes as many guests as possible happy
75 mins
195 mins


Servings: 30
  • 6 Eggs (Gr. M)
  • 600 g Flour
  • 150 g Sugar
  • 300 g cold butter
  • 250 g soft butter
  • 2-3 TABLESPOONS Brandy
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Bitter Almond Oil
  • 250 g Icing sugar
  • 2 TABLESPOONS Cornstarch
  • 300 g ground almonds (without skin)
  • 450 g Apricot Jam
  • 7-10 Tbsp Cling film


  1. 1

    For the shortcrust pastry, separate 2 eggs, chill 2 egg whites. Knead 450 g flour, sugar, 300 g cold butter in pieces, 2 egg yolks and brandy to a smooth dough. Wrap in foil and chill for about 30 minutes.

  2. 2

    Approx. 3⁄4 Roll out the dough on some flour in the size of the fat pan (approx. 32 x 39 cm). Line the greased fat pan with it. Prick the dough several times with a fork.

  3. 3

    For the filling, whisk 250 g soft butter and bitter almond oil with the whisks of the mixer until creamy. First stir in icing sugar, then 150 g flour, starch and almonds bit by bit. Separate 4 eggs. Stir 4 egg yolks individually into the almond mixture. Beat 6 egg whites until stiff and also fold into the almond mixture.

  4. 4

    Stir 400 g jam until smooth and spread on the dough. Carefully spread almond paste on it and mark approx. 24 squares with a knife.

  5. 5

    Roll out the rest of the shortcrust pastry onto some flour and cut into approx. 60 strips (approx. 0.5 x 6 cm). Place 2 strips crosswise in a square. Bake the cake in the preheated oven (electric oven: 180 °C/circulating air: not suitable/gas: see manufacturer) on the bottom shelf for about 25 minutes.

  6. 6

    Heat 50 g jam. Spread the hot cake with it. Let it cool down.

Nutrition Facts

380 kcal
39 g
22 g
6 g