Linzer Schnitten (Linzer Cake)

Recipe by Eismeer
READY IN: 1hr 15mins
SERVES: 1
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Crust: Knead butter, sugar, flour, egg, breadcrumbs, cinnamon and hazelnuts to a soft dough, form to a ball and let cool in the fridge for about 20 minutes.
  • Mix jam with rum.
  • Butter a cake pan and split dough in halves.
  • Use rolling pin to flatten dough.
  • Cover cake pan with one half of dough and coat with jam-rum mixture.
  • Cut other half of dough in half inch wide stripes and arrange "lattice-like" on the jam rum mixture.
  • Bake at 175°C until golden brown (45minutes).
  • Sprinkle with powdered sugar.
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