Linzertorte

24th day of Advent

Ingredients

for 1 Linzer Cake (diameter 23cm):

• 250g soft butter
• 120g powdered sugar
•   50g ground candied orange peel 
•   10g vanilla sugar
•     2g cinnamon
•     1g salt
• 150g whole eggs (3)
• 150g finely grated and roasted hazelnuts
•   50g roasted hazelnuts, 2-4mm
• 200g cake crumbs
•   80g wheat flour
• 100g currant jam  
•   20g sliced almonds

Instructions:

• Mix the butter with the powdered sugar, ground candied orange peel, vanilla sugar, cinnamon and salt until fluffy.
• Add the eggs on at a time, mixing to keep fluffy.
• Combine the hazelnuts, cake crumbs and wheat flour, and then mix this carefully into the butter mixture. 
• Pour two thirds of the dough into a cake ring. 
• Then top the dough with currant jam, so that the surface is evenly covered (leave a 2cm gap from the edge). 
• Use the rest of the dough to make a round ring for the cake rim and a latticework center. Place atop the jam.
• Finally, sprinkle slivered almonds on the cake. 
• Bake the Linzer Cake at 180°C / c. 35-40 minutes. 

If you are making this on the 24th day of advent, I wish you all a very Merry Christmas! Your Dietmar