History-at-home | Linzer Torte

Name: History-at-home | Linzer Torte
Ingredients: 600 grams light spelt flour; 500 grams butter; 400 grams raw cane sugar; 200 grams ground almonds; 200 grams ground hazelnuts; 2 eggs; 2 teaspoons cinnamon, ground; 1 teaspoon cloves, ground; 1 teaspoon lemon zest, freshly grated; 4 tablespoons cherry brandy; Additional flour for rolling out; 500 g redcurrant jelly; 1-2 egg yolks for spreading; 200 g apricot or wild yellow plum jam

history-at-home.com

We bake this Linzer Torte every year in November as it is one of my husbands favourite cakes and is a must on his birthday table. The cake usually tastes even better the day after baking, as all the...

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