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Linzer Schnitten (Linzer Cake)
At a Glance
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 hr 15 min
- Servings
- 12.00 slices, serving(s)
Categories
- Dessert
- Austrian
- Baking
Allergens
- Wheat
- Milk
- Tree nuts
- Egg
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Linzer Schnitten (Linzer Cake) brings together 200 g coarse flour, 200 g cold butter, 100 g sugar in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 12 servings.
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Equipment
Mixing bowl, rolling pin, cake pan, refrigerator, oven
Ingredients
- 200 g coarse flour
- 200 g cold butter
- 100 g sugar
- 100 g ground hazelnuts
- 40 g breadcrumbs
- 1 teaspoon cinnamon
- 1 egg
- 60 g redcurrant jam
- 1 tablespoon rum
- 1 tablespoon powdered sugar
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Instructions
Crust: Knead butter, sugar, flour, egg, breadcrumbs, cinnamon and hazelnuts to a soft dough, form to a ball and let cool in the fridge for about 20 minutes.
Mix jam with rum.
Butter a cake pan and split dough in halves.
Use rolling pin to flatten dough.
Cover cake pan with one half of dough and coat with jam-rum mixture.
Cut other half of dough in half inch wide stripes and arrange "lattice-like" on the jam rum mixture.
Bake at 175°C until golden brown (45minutes).
Sprinkle with powdered sugar.
Keep Cooking
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