Linzer Cake From Grandma

For the Linzer Torte from Grandma, mix the flour with nuts and sugar on the work surface and add spices. Add butter in pieces, egg yolks and lemon juice.

Knead with your hands to form an even dough. Divide the dough in half. Roll out one half and place in buttered tart pan.

Spread with currant jam. Form rolls of the same size from the other half of the dough and use them to make a lattice to finish the cake.

Place the longest roll as a border around the cake. Bake at 180 °C for about 50 minutes until golden brown. Sprinkle the Linzer Torte with powdered sugar while it is still hot.

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