Home Recipes Layered linzer cake with marmalade – delicious taste and quick preparation

Layered linzer cake with marmalade – delicious taste and quick preparation

Today we have prepared a recipe for a delicious delicacy that simply must be prepared every year. We are talking about a delicious dessert that will take you back to your childhood years. This layered linzer cake with marmalade is simply a fabulous choice!

Source: bukvarche.com

Layered linzer cake with marmalade

What we will need:

  • 180 g butter
  • 1 egg
  • 130 g sugar
  • packet of vanilla sugar
  • 320 g flour / smooth
  • pinch of salt
  • 1 teaspoon baking powder
  • 350 g jam. (You can use any fruit you like. Currant jam is used in the recipe.)

How we will proceed:

1. Mix the softened butter with the salt, throw it into a blender and let it blend for a minute. Add the icing sugar, vanilla sugar and continue mixing. Set the mixer to the highest speed and mix until the dough is fluffy/3 minutes.

2. Add the eggs to the mixture and continue mixing for about three minutes. Gradually add the flour to which you have added the baking powder. Mix the dough first in the mixer, then with a spatula and finally knead with your hands.

3. It must be smooth, soft and easy to divide.

4. Place the dough on baking paper and roll it out into a rectangular shape about 5 mm thick using a rolling pin. It should come out a full mould measuring 30 x 35 cm. Prick the dough sheet with a fork.

5. Then bake at 200 degrees for 10-12 minutes until the edges are brown. Leave to cool. Cut the edges off with a sharp knife and cut the sheet in half to make two rectangles.

6. Place the dough left over after you have aligned the edges into a bag and crumble.

7. Transfer the first rectangle of dough to the baking sheet.

8. Spread half of the jam over it, leaving the edges loose.

9. Place the second rectangle on top of the jam, spread with the remaining jam and cover the edges as well. Sprinkle with the crumble obtained from the cut-off pastry.

10. Let the cake rest at room temperature for 2-3 hours. Cut into cubes and serve.

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