Linzer Cake

A simple but delicious cake recipe:

1) For the shortcrust pastry, put all the cooled ingredients in a large enough bowl and mix with the kneading blades of the electric beater or food processor for just under 1 minute. If the weather is warm or the fat is too soft, add a little breadcrumbs. Press the mixture into a dough ball, flatten it and let it cool for 30 minutes with the lid closed.

2) Moisten the bottom of the springform pan and cover with parchment paper or grease it.

3) Roll out about two-thirds of the dough on the bottom of the pan, forming a 2 cm high rim. Prick the dough a few times and set aside to cool.

4) Preheat the stove.

5) Mix the topping with the juice of one lemon and spread it on the cake base.

6) Roll out the rest of the dough on a floured surface to a thickness of 5-6 mm, roll out 10-14 strips and place them on the cake in a grid pattern. Garnish the edge with the tines of a fork.

7) Bake the cake in the oven and dust with powdered sugar just before eating.

Variations: Instead of hazelnut kernels, you can use almond kernels just the same. The Linzer Torte becomes its Swiss counterpart, the St. Galler Klostertorte, if you add 80 g chocolate powder and 1 tsp baking powder instead of nutmeg and use only red currant jam.

Good to know: Wrapped in aluminum foil and stored until cooled, the tart gains in flavor and keeps

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