For the linzer pastry, make a dough from the ingredients for the base on the board. Roll out and place on a baking sheet. Spread with jam.
For the sponge 3 eggs, equal weight with flour and sugar (weigh eggs with shell!).
Beat egg whites until stiff, let sugar trickle in, stir in egg yolks, fold in flour carefully. Pour onto the jam and bake for 30 minutes.
Take out the Linzer pastry and let it cool.
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