Linzer Torte is a traditional German recipe for a classic butter and egg dough cake or pie flavoured with cocoa that's formed into a bowl, filled with raspberry jam and topped with strips of the dough then topped with whipped cream and more jam before serving. The full recipe is presented here and I hope you enjoy this classic German version of: Linzer Torte.
Sift together the flour, spices, cocoa powder and baking powder into a bowl. Add the almonds to another bowl along with the grated butter then stir in the sugar and eggs before adding the flour mix. Work the mixture until it comes together as a dough then shape into a roll. Wrap in greaseproof (waxed) paper then chill for 1 hour.
Cut about 2/3 of the dough then roll out so that it's large enough to line the base of a greased 22cm diameter springform cake tin. Press the dough up the sides of the tin to from a 12mm 'wall'. Fill the well thus formed with a thick layer of raspberry jam then roll out the remainder of the dough, cut into strips and use to form an open lattice that covers the top of the jam.
Transfer the cake to an oven pre-heated to 170°C and bake for about 60 minutes, or until golden brown and cooked through. When done, remove from the oven but set aside to cool in the tin. Carefully remove the sides of the cake tin then transfer to an air-tight storage tin and set aside to mature for 2 days. After this time fill the holes in the lattice with fresh jam, dust with icing sugar and serve.
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