Linz cake

Ingredients

Directions

1. 1

   Put almonds, flour and baking powder in a mixing bowl and mix. Add butter, sugar, vanillin sugar, cinnamon, cocoa and the egg and fold in with the dough hooks of the hand mixer.

2. 2

   Finally, knead quickly with cool hands to a smooth dough. Knead 1/4 of the dough well with marzipan. Cover both doughs and chill for about 1 hour. Roll out the dough without marzipan on a well floured work surface until round (approx. 30 cm Ø) approx. 1 cm thick.

3. 3

   Line a greased springform pan (26 cm Ø) with it. Form a 2 cm wide rim. Prick the dough several times with a fork. Add the cranberries and smooth it down. Roll out the marzipan shortcrust pastry on a floured work surface to a thickness of approx. 5 mm and cut approx. 1.5 cm wide strips with a pastry wheel.

4. 4

   Place strips of dough on the cranberries in a grid pattern. Mix egg yolk and cream and spread the dough strips with it. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for approx. 50 minutes.

5. 5

   Let the cake cool down and remove from the mould. Dust the cake edge with icing sugar.