Linz crumble cake

Name: Linz crumble cake
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 300 g Butter; 600 g + 2-3 tablespoons flour; 300 g Sugar; 7-10 Tbsp grated zest of 2 untreated lemons; 1/2 TEASPOON Baking Powder; 1 pinch Salt; 2 Eggs (size M); 200 g Plum jam; 200 g Apricot Jam; 7-10 Tbsp Icing sugar; 7-10 Tbsp Grease

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

300 g Butter
600 g + 2-3 tablespoons flour
300 g Sugar
7-10 Tbsp grated zest of 2 untreated lemons
1/2 TEASPOON Baking Powder
1 pinch Salt
2 Eggs (size M)
200 g Plum jam
200 g Apricot Jam
7-10 Tbsp Icing sugar
7-10 Tbsp Grease

Directions

1
Melt the butter and let it cool down again. Mix 600 g flour, sugar, lemon peel, baking powder and salt. Add eggs and butter and knead into crumbles. Put 1/3 of the crumbles in the fridge for about 30 minutes. Spread the remaining crumbles on a greased baking tray (39 x 32 cm; photo tray is 18 x 35 cm; recipe for this is exactly half; baking time remains the same). Press to a smooth base with your hands.
2
Spread the plum puree and jam in patches. Loosely mix cold crumbles and 2-3 tablespoons of flour and sprinkle over it in a grid pattern. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for approx. 20 minutes. Bake on the middle shelf for another 15 minutes. Let the cake cool down and dust with icing sugar