In Germany the Linzer gateau is a typical Christmas cake but I don’t care, Christmas or not. It is a great cake for any occasion. The best Linzer Cake was from my godmother, auntie Ludwina, – I really loved her bakeries. The Linzer cake is a sweet cake but together with coffee or a spiced tea… oh, it makes me hungry and wanting a piece! Here is the recipe, pretty simple.
picture from http://i253.photobucket.com/albums/hh44/serenasea/LinzerTorte.jpg
250 g flour
250 g sugar
250 g ground hazelnut or almond flour (I found them at Wholefoods and grind them in my electric coffee grinder)
½ tsp cinnamon
2 tbsp Kakao (de-oiled)
1 hint of clove spice (per the German measure “Messerspitze” = point of a knife)
250 g butter
250 g raspberry jam
3 tbsp Himbeergeist (raspberry Schnaps), Kirsch Schnaps or Cognac
2 EL powdered sugar
How to make it
– Mix sugar and butter and stir it foamy; mix in eggs
– Mix in hazelnut/almond flour, 1 egg, cocoa and all spices; stir it until you have a dough
– Keep it cool for 2 hours
– Grease a round cake pan and add a bit of flour
– Roll the dough 8mm thick – keep some dough for the decorative top
– Put it into the cake pan up to the edge
– Mix jam with Schnaps (optional) and spread jam all over the dough (2mm thick)
– Take remaining dough, roll it so you can either cut star cookies, or cut a grid which will be laid on top of the jam.
– Whisk the remaining egg and spread it ove rthe dough grid
– Pre-heat oven
– Bake the cake for 30-35 minutes on 175°C or 347 F
Before serving add powdered sugar on the grid; let the cake rest at least 1 day before serving!
You can store the Linzer Cake for 2-3 weeks; just cover it and keep it cool.
My mother always kept the cakes and cookies in winter in the bedrooms, why? because the bedrooms were the coolest rooms in the house as they were unheated. This is, by the way, very healthy to sleep in an unheated room.