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Linzer Torte with apricot jam

Tyrolean recipes - farm recipes

Dessert

Linzer Torte with apricot jam

ingredients ( makes 1 cake )

200 g butter
200 g sugar
salt
1 pinch of lemon zest (grated)
cinnamon
ground clove
3 free-range eggs
240 g flour
3 g baking powder
200 g hazelnuts (ground)
200 g apricot jam

preparation

Cream the butter with the sugar and spices and gradually add the eggs. Combine the flour well with the baking powder and fold into the butter mixture. Fill the cake tin with 2/3 of the dough and smooth the top over. Spread with the apricot jam and then pipe on the remaining dough to form a lattice. Bake at 175° C for about 40 minutes.


Have fun baking!
Monika Kompatscher
Farmer at "Fronteggele" near Völs am Schlern

 
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