Linzertorte – Cake From Linz

linzertorte_page

Preparation time: 30 min.
Cooking time: 60 min.
Oven temperature: 160-165oC. [320-330oF.]

200 g butter (13 tablespoons) [7 oz.]
20 g salt [0.7 oz.]
1/4 teaspoon vanilla essence
1/2 teaspoon grated lemon peel
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
3 eggs
1 egg yolk
200 g ground nuts [7 oz.]
300 g biscuits breakage [10.5 oz.]
100 g raspberry jam [3.5 oz.]
chopped almonds (optional)

Whisk margarine, sugar, salt and spices white in a mixing bowl. Stir gradually in the egg and egg yolk. Mix ground nuts, biscuits breakage and flour and spoons it into the batter, pour two thirds into a cake tin (22 cm) [8.5-inch], and spread the jam on top. The rest of the batter is poured into a cake syringe with an opening of 6 mm [0,25-inch], then inject a lattice on top of jam, Brush with egg, sprinkle with chopped almonds and bake for 1 hour at low heat (160-165oC.) [320-330oF.].

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