Baden Linzer Tart

Soften the butter a tiny bit at room temperature and whisk until creamy. Keep a little egg yolk to coat. Add sugar and egg yolks to the butter and stir for about 10 minutes. Add the lemon peel, cinnamon and almond kernels, ground cloves, brandy and nuts, sift the flour with the baking powder and knead everything together. Arrange a ball of dough and let it rest in a cool place for about 1 hour. Split the dough into two halves. From one, roll out a round base about 5 mm thick. Line a cake springform pan (280 mm dia.) that has been properly greased with butter. Spread raspberry jam or alternatively currant jelly over the dough. Roll out the second half of the dough in the same way and roll out strips about 1 5 mm wide. Use these strips to cover the jam in a grid pattern at an acute angle. Finally, place a sTripe as a border around the whole cake. Brush the lattice and the edge with the reserved egg yolk. Bake the Linzertorte at about 180 degrees Celsius in a heated oven for 1 hour.

(Feisst: Baden Culinary Ramblings, Sigloch Edition)

Tip: Cinnamon gives dishes a wonderfully sweet and spicy note!

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