In some regions of Germany, Linzertorte is a cake purely for the Christmas season, but we snack on it all year round and think you should too. Our simple #Thermomix® #recipe for Linzer style sheet cake can be found alongside many other great sheet cake variations in the "Blechkuchen" booklet of the same name
Enjoy it and have a slice for us, your #Landhaus team
Preparation 15 minutes
Cooking time 30-35 minutes
Servings 1 tray
INGREDIENTS
- 300 g sugar
- 400 g almonds
- 400 g flour
- 400 g margarine or butter
- 1 jar of redcurrant jam approx. 450g
- 3 eggs
- 2 sachets of vanilla sugar
- 4 tsp cinnamon
- 1 small tsp. clove powder
- a little grated lemon zest
- 2 tbsp cocoa
- 2 tbsp rum or rum flavoring
- 1 sachet baking powder
INSTRUCTIONS
Process the sugar for 1 minute/speed setting Turbo to powdered sugar and decant. Chop the almonds for 30 seconds/speed setting Turbo and decant. Now heat the margarine or butter for 1.5 min/37°C/speed setting 2. Add the sugar and mix for 2 minutes/speed setting 3-4 until foamy. Gradually pour in the eggs through the opening in the lid. Stir in the cinnamon, clove powder, lemon zest, cocoa and rum at speed 2-3. Pour in the nuts and stir in for 20 seconds/speed setting 3 and finally add the flour and baking powder - speed 3-4 (spatula). Spread 2/3 of the batter evenly onto a baking tray and pour the rest into your piping bag. Mix the jam with a good dash of rum for 1 min. at 37°C/speed setting 2 and spread over the warm dough. Using the piping bag, pipe a lattice on top and bake in the oven for 30-35 min./ 180°C (U/O) middle shelf.
