Linzer Cake
Instructions:
- 6 tbsp. melted butter plus 2 tbsp. butter for greasing pan
- 2/3 c. sugar plus 1 tbsp. for pan
- 1 egg
- 1 c. almonds, finely chopped
- 1 tsp. lemon juice
- 1 tbsp. milk
- 2 c. flour
- 1 tsp. baking powder
- 1 c. red currant or raspberry jam
- 1 egg yolk, slightly beaten
- 1/4 c. powdered sugar
- Mix together the butter, sugar, and egg until creamy.
- Add almonds, lemon juice, and milk. Sift in flour and baking powder a little at a time, stirring continuously to make a dough, then cool in refrigerator for 1 hour.
- Preheat oven to 325°F.
- Generously grease a 9-inch springform pan with 2 tbsp. butter and sprinkle with 1 tbsp. sugar.
- Divide dough into thirds. Place twothirds into springform pan. Spread dough evenly on bottom and sides of pan. Spread jam over dough.
- Divide the last third of dough into 8 pieces. Roll pieces into strips. Place about 1 inch apart across surface of cake in a crisscross pattern.
- Use a pastry brush to spread beaten egg yolk on top of dough only. Bake for 50 to 60 minutes, until golden brown.
- Remove from oven, release sides of springform pan, and cool completely.
- Sprinkle lightly with powdered sugar.
- Preparation time: 1 hour
- Waiting time (to chill dough): 1 hour
- Baking time: 50 minutes to 1 hour
- Serves 12