Linz cake

Ingredients

Directions

1. 1

   Dice butter. Mix almonds, flour, icing sugar, vanillin sugar, 1 tablespoon water, butter, 2 egg yolks, lemon peel, clove and cinnamon powder first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and let it rest for about 30 minutes.

2. 2

   Grease a springform pan (26 cm Ø) and dust with flour. Press about half of the dough in the mould to a smooth base, forming a rim of about 3 cm. Cut the rim straight if necessary. Knead the cut dough with the rest of the dough. Spread the dough base with jam.

3. 3

   Form the remaining dough into rolls (approx. 1 cm Ø) and place them on the jam as an even, diamond-shaped grid, pressing them together with the edge of the dough. Mix 1 egg yolk and 3 tbsp. water, brush the edges of the dough and rolls with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes, cover with aluminium foil if necessary. Remove the cake and let it cool down. Dust with icing sugar

4. 4

   Tip: Tastes even better if you wrap the cooled cake in aluminium foil or cling film and leave to cool for 1-2 days. It keeps for about 2 weeks when packed like this.