TRADITIONAL LINZER TORTE

Coffee tastes only half as good without a good piece of cake. Here Sabrina from Sabrina kocht (Sabrina Cooks) shows you how to prepare her Linzer Torte for a perfect coffee get-together with friends.

And this is how it's done.

INGREDIENTS

50 g walnuts
100 g hazelnuts
100 g almonds
1/2 tsp cocoa
2 pinches of Cinnamon
1 pinch of cloves
1/4 tsp baking powder
250 g butter, in pieces
200 g sugar
250 g flour
1 small egg
300 – 400 g red currant jam
1 whisked egg, for coating

METHOD

Grind the walnuts, hazelnuts & almonds finely.
Add all the remaining ingredients and knead into a smooth dough. The dough should be nice and soft and a little sticky.
Place the dough on a floured work surface and knead it again by hand to form into a ball.
Then place in a bowl, cover and leave to rest overnight in a cool place. Alternatively, you can leave the dough to rest in the fridge for at least 4 hours.
Roll out half of the dough on a floured work surface and spray a springform pan with baking spray.
Place the dough in the springform pan and form a nice thick edge. Then pour in and spread the red currant jam.
Cut the remaining dough into strips and arrange them on top the cake in a nice lattice pattern. Then brush the lattice strips with the whisked egg.
Bake at 160 °C for about 50 minutes.
Then allow the Linzer torte to cool. TIP: After baking, wait for 3-4 days before serving, it tastes even better ?