Linz cherry almond torte

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 4
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 18
  • 7-10 Tbsp Grease
  • 1 glass (à 720 ml) Cherries
  • 200 g soft butter
  • 125 g + 1 tablespoon icing sugar
  • 1 knife tip Cinnamon
  • 7-10 Tbsp Salt
  • 2 eggs + 1 egg yolk (Gr. M)
  • 150 g ground almonds (with skin)
  • 225 g Flour
  • 9 baking wafers or 25 (each 50 mm Ø)
  • 250 g Sour cherry jam
  • 1 TEASPOON Milk
  • 1-2 TABLESPOONS flaked almonds
  • 1 TEASPOON Sugar crystals

Directions

  1. 1

    Grease the springform pan (26 cm Ø). Drain cherries well. Cream butter, 125 g icing sugar, cinnamon and 1 pinch of salt. Stir in 2 eggs one after the other. Mix ground almonds and flour (no baking powder!) and stir in portions briefly

  2. 2

    Spread a good half of the dough into the tin and cover with baking wafers overlapping. Mix cherries and jam, spread on top and smooth down

  3. 3

    Pour the rest of the dough into a piping bag with a large perforated spout and spray a grid on the cherries. Whisk 1 egg yolk and milk. Brush the dough grid with it. Sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes

  4. 4

    Let the cake cool completely in the mould. Decorate with icing sugar and sugar crystals

Nutrition Facts

KCAL
320 kcal
CARBS
35 g
FATS
17 g
PROTEINS
5 g