Linzer (Linzer cake)

ingredients

Cesto

300 g coarse flour 200 g plain flour 250 g Palmarin with butter 1 pk egg 1/2 packet baking powder 200 g powdered sugar

Filling

1 crucible plum jam 5 pcs coarsely grated apple cinnamon ground

progress

The recipe is at least 50 years old and I got it from my aunt who is sadly no longer with us. My grandmother used to bake it as well and I remember it as a child.

1.

From flour, sugar, Palmarin, egg and baking powder make a smooth dough, divide into two halves.

2.

Roll out the first half of the dough to the size of a baking sheet and transfer it to the baking sheet on a rolling pin (you don’t need to grease the baking sheet, the dough is quite elastic). Trim the edges with a rolling pin and use the leftovers to fill in any missing spaces on the baking sheet, or add to the remaining half of the dough.

3.

Smear the dough on the baking sheet with plum jam. Layer the grated apples evenly over the jam and sprinkle with cinnamon to taste.

4.

On a board, roll out the other half of the dough and cut into strips about 2 cm wide. Place the strips diagonally on top of the apples to form a lattice. If there is any dough left over, create different shapes (hearts, flowers…) and place as a decoration on the lattice.

5.

Bake at 200 degrees until pink, about 20 minutes. When serving, decorate with icing sugar.