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LINZ CAKE VON TRUDEL†
(LINZER TORTE VON TRUDEL)
1 1/3 cups flour
1 scant (level) teaspoon baking powder
1 heaping teaspoon cinnamon
1 heaping teaspoon cocoa
1/4 teaspoon ground cloves
1 cup sugar
1 cup finely ground almonds
1 teaspoon vanilla extract
1 egg
1 1/2 tablespoons Kirschwaser (Cherry Brandy)
2 sticks or 16 tablespoons butter or margarine
10 oz. raspberry jelly
Place flour on countertop. Sprinkle baking powder, cinnamon,
ground cloves and cocoa on top and mix well. Make a well,
sprinkle sugar over it drop in egg, vanilla extract and
Kirschwaser. Cut butter or margarine in slices over the top.
Sprinkle with almonds and knead together into smooth dough.
Place on a plate, cover with plastic wrap and place in a
refrigerator at least for 2-3 hours or overnight. Next day take
2/3 of dough and roll flat. Line a springform pan (10” X 3”)
with it making sure you have a 1” edge around the sides. Spread
the jelly evenly over the top. Roll out the rest of the dough
and cut into 1/2 “ wide strips. Place the strips crisscross
over the top and bake in a preheated oven at 350° for 35-40
minutes. Let the cake cool completely on a rack. Cake should
be kept in a closed container for one week which allows the
spices to blend together thereby enhancing the taste.
Makes 1 cake |
Trudel Hoffmann is
one of my friends and classmates who we visited and stayed in her
home in March this year. She made this cake for our 50 year re-confirmation
celebration for our church. Both my husband and I enjoyed this
delicious cake.
This
recipe will remain on this page until the end of
August 2008. Never forget to click on past recipes for a
complete listing of past free recipes and links to the instructions
and pictures. Print this recipe and keep it for future reference. You may
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