Linzer Torte

Description

Portions: 12 pieces/slices

Procedure:

1. For the dough, toast the almonds briefly in a pan without fat and stir them. Let them cool.
2. Add the flour with a pinch of salt, almonds, cocoa, cinnamon, and ground cloves to a food processor. Pulse until the almonds are mostly ground.
3. Add sugar, cold butter pieces, oil, egg yolks and, if desired, the kirsch. Process until it holds into a dough, but don’t overprocess.
4. Wrap the dough in cling film and refrigerate for a minimum of 1 hour.
5. Preheat the oven to 356F. Grease a 10″ springform or sandwich pan with butter. Roll out 2/3 of the dough on a floured surface in the size of the mold and place it in. Cut out the excess dough.
6. Stir the jam until smooth and spread on the bottom of the rolled dough.
7. Roll out the remaining dough about 1 cm (~0.5″) thick.
8. Cut off a 2 cm (~3/4″) wide trip for the edge. Cut the remaining dough sheet with a sharp knife or dough slices into about 1 cm (~0.4″) wide strips and place them on the jam in a grid shape. Press the edge strip all around the edge of the mold.
9. Mix the egg yolk with the milk, pass through a sieve, and brush the grid and the edge with it.
10. Place the cake in the middle rack of the oven and bake for approximately 30-40 minutes.
11. Remove and allow to cool slightly for ~10 minutes on a wire rack
12. Gently losen the edge with a knife.
13. Remove the Linz cake from the mold and let i cool on a wire rack.