Linzer Schnitten Linzer Cake Recipes
LINZER SCHNITTEN (LINZER CAKE)
Make and share this Linzer Schnitten (Linzer Cake) recipe from Food.com.
Provided by Eismeer
Categories Tarts
Time 1h15m
Yield 12 slices, 1 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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- Place the flour, almonds, sugar, cocoa powder, and cinnamon in the food processor and process shortly to mix everything together. Cut the cold butter into small pieces, add them to the flour mixture together with the egg yolks and the tablespoon of water and process until you obtain rough crumbs. Turn this mixture onto the working surface and knead very shortly until you obtain a smooth dough. Cover the pastry in plastic wrap and place in the fridge for about 30 minutes.
- Butter and flour a 26 cm/10-inch pie form (preferably one with a detachable bottom, it makes things easier in the end). Shake to remove the excess flour. Place the dish in the refrigerator. Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Roll 2/3 of the pastry between two sheets of baking paper. The pastry should be rolled about 1 cm/0.4 inch thick and slightly larger than the pie form so that you can press the pastry onto the walls of the pie dish as well. Remove the baking paper on top of the pastry and use the lower piece to turn the pastry into the pie form. Remove the second piece of baking paper as well. Press the pastry into the form and remove the excess pastry hanging over the edges of the dish.
- Roll the remaining pastry about 5 mm/0.2 inch thick and either cut out stripes to form the lattice or cut out shapes using star cookie cutters of different sizes (or heart/flowers/teddies cutters, whatever).
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- Put flour, baking powder, nuts, sugar and spices into a mixing bowl. Add the cold butter in flakes or small pieces. Stir briefly together with the egg yolks, then knead to a homogenous dough. If you use dough hooks, you should still use your hands at the end of the kneading process.
- Preheat oven to 360°F / 180°C. Either line the springform pan or a baking sheet with a baking frame with baking paper or grease it and dust it with some flour. Put the baking tin in the refrigerator.
- Knead the dough with your hands again briefly until it is a little bit smoother. Roll out a good third of the dough on a floured work surface to a baking tin-sized base. The rest of the dough is for the rim and the grid.
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