Austrian Linzer Cake

Keeps for several weeks!

Zutaten:

Zubereitung:

Grease your cake tin.

Mix the butter, icing sugar, cinnamon, a little vanilla, a little lemon zest and salt together, then gradually add the eggs and yolks, stir well until foamy. Mix the grated nuts with the grated biscuitcrumbs and flour and fold in.

Pour half of the mixture into the cake tin (ideally with a piping bag in a spiral shape but it really doesn't matter) and pipe the smooth redcurrant jam on top, leaving a 2 cm edge free.

Pipe the rest of the mixture in a circular shape, using a medium-sized star nozzle. Sprinkle a circle of sliced almonds on top.

Baking temperature: 160 °C top / bottom heat. Do not bake with a convection oven, otherwise the cake will become greasy.

Baking time: about 60 minutes.

After baking and cooling, add icing sugar onto the outer edge.

Bon Appetit!