Today I would like to introduce you to the famous Linzer cake. The original pastry has a lattice on top and is filled with a red currant or raspberry jam. Instead of lattice, I tried to make "pie art" by decorating the cake with dough. You can find some inspiration on Pinterest.

 

 

Ingredients for Linzer Cake with jam:

 

180 g flour

100 g almond flour

90 - 120 g powdered sugar (depending on you :-) )

2 tablespoons vanilla sugar

lemon peel

a pinch of salt

150 g butter

3 egg yolks

a jar of jam (red currant, raspberry, cherry, ...)

 

Tool used in this recipe:

Pie Mould 26 cm ► BUY HERE

Autumn Cookie Cutters ► BUY HERE

 

Method:

 

Mix flour, almond flour, sugar, lemon peel and salt together. Add cold butter cut in pieces and egg yolks. Work quickly to achieve a smooth dough. Wrap the dough and leave in the fridge overnight.

 

Cake preparation and decoration

 

Cut a third of the dough and roll it out to a thickness of about 2-3 mm. Cut out a circle to fit the size of your cake pan. Put it on a baking paper and place in the fridge for about half an hour.

 

 

 

Cut out the desired shapes to decorate the edges and the middle of the cake.

Then roll out the rest of the dough and line the pan with it, including the edges. Spread a thin layer of your favourite jam on top.  I used homemade red currant jam (thanks Monique).

 

 

 

 

Pre-heat the oven to 170 °C.

 

Take the dough circle out of the fridge and cut out the desired shapes. Get creative with your imagination or let yourself be inspired by Pinterest. You can find there plenty of ideas under "pie art". I’m sure you’ll want to make at least 10 of them! If the dough is too soft, put it back in the fridge for a while. Once your decoration is done, cover the cake with the dough circle. Press lightly on the edges. Arrange the prepared shapes on it and then bake the cake for 30 minutes until golden brown. Sprinkle with powdered sugar before serving.

 

My tip:

The recipe I used says to cut the dough into a circle and let it chill to cut out the shapes then. Personally, I found this difficult, as the dough softened quickly. So, if you prefer not to struggle like I did, just cut out the shapes and place them on the jam-lined cake, including the edges.