With the warm summer rays, the berries ripen in the garden. A weekend is kept free for this special moment. Sugo and jam are boiled down for the winter. Sounds old-fashioned, but in winter everyone looks forward to the summer surprise.
For the Sunday coffee break I have special cake in mind. The Linzer cake tastes twice as good with jam from their own garden, also the Chef’s Handyman team agrees.
For the dough, stir soft butter, sugar, eggs, cinnamon and clove powder until foamy. Add flour, grated almonds, 1 dash of salt and lemon dust. Mix to a dough.
Put three quarters of the dough into a buttered baking tin (approx. 22 cm diameter). Spread the raspberry, multi-fruit or apricot jam on the dough. Do not spread the jam to the edge. Keep a distance of 1.5 cm.
Add some flour to the rest of the dough. Knead and roll out on a baking parchment paper. If the dough is too soft, let it rest in the refrigerator for about 10 minutes. Remove and cut into strips. Spread on the jam like a grid. Use a fork to press on the edge.
Bake in a preheated oven at 190°C for approx. 35 to 40 minutes. Remove and allow to cool.
Mix shopping list for 1 Linzer cake for approx. 8 serves, 250 g butter, 200 sugar, 2-3 eggs, 2 tsp. cinnamon, 1 pinch clove powder, 1 dash salt, 200 g flour, 200 g grated almonds, 1 lemon, 1 glass jam (multi-fruit, raspberry or apricot jam).
The Chef’s Handyman team wishes you a good appetite for your Sunday cake. We love this Linzer cake, especially with berry jam from our own garden.