Linz diamonds

Name: Linz diamonds
Cook time: 40 min
Total time: 40 min
Yield: 70
Ingredients: 250 g Butter or margarine; 1 package Vanillin sugar; 250 g Sugar; 6 Eggs (size M); 500 g Flour; 1 package Baking Powder; 200 g ground hazelnuts; 1/2 TEASPOON Cinnamon; 1 Msp ground cloves; 2 (225 g each) Glasses of currant jelly; 7-10 Tbsp Grease

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 70

250 g Butter or margarine
1 package Vanillin sugar
250 g Sugar
6 Eggs (size M)
500 g Flour
1 package Baking Powder
200 g ground hazelnuts
1/2 TEASPOON Cinnamon
1 Msp ground cloves
2 (225 g each) Glasses of currant jelly
7-10 Tbsp Grease

Directions

1
Cream fat, vanilla sugar and sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder, nuts, cinnamon and cloves and stir into the egg mixture. Spread 2/3 of the dough on a greased baking tray (32 x 39 cm). Heat up the redcurrant jelly in a pot and stir until smooth with a whisk.
2
Spread the jelly evenly on the dough with the back of a spoon. Fill the remaining dough into a piping bag with a perforated spout and spray a grid on the jelly. Bake the cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes. Remove the tray from the oven and let it cool down. Cut the cake lengthwise into approx. 4 cm wide strips, which in turn are cut into rhombuses
3
Waiting time approx. 1 hour