Linzertorte Grandmother Style

For the Linzertorte, beat butter and sugar until fluffy. Add the juice and zest of the lemon. Mix flour with baking powder and gently stir in.Pour half of the dough into a cake pan. Spread thickly with currant jam. Form thin rolls of the remaining dough and place them like a lattice over the cake.Brush with egg and bake at 180°C for about 45 minutes.

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