21.05.2020
97
Recipe information
Cooking:
1 hour 10 min.
Complexity:
Easy
Calorie content:
3996.41
Carbohydrates:
302.68
Fats:
202.21
Squirrels:
52.08
Water:
64.84

Ingredients

Title Value
1. Ground cinnamon 1 Tsp
2. Butter 150 Column
3. Almond 130 Column
4. Chicken egg 1 PC.
5. Flour 250 Column
6. Ground cloves 0.5 Tsp
7. Sugar 100 Column
8. Salt 1 pinch
9. Jam 300 Column

Cooking

1. Stage

Grind the almonds with a blender.

1. Stage. Grind the almonds with a blender.

2. Stage

Mix ground almonds with flour, salt and sugar.

1. Stage. Mix ground almonds with flour, salt and sugar.

3. Stage

Add the butter to the flour and grind it with your hands into crumbs.

1. Stage. Add the butter to the flour and grind it with your hands into crumbs.

4. Stage

Add the egg, cinnamon and cloves to the dough. The dough should not be too dense.

1. Stage. Add the egg, cinnamon and cloves to the dough. The dough should not be too dense.

5. Stage

Wrap the dough in cling film and refrigerate for 30 minutes.

1. Stage. Wrap the dough in cling film and refrigerate for 30 minutes.

6. Stage

Divide the dough into two parts, one should be larger than the other. Spread most of the dough with your hands on the bottom of the mold greased with butter, make sides.

1. Stage. Divide the dough into two parts, one should be larger than the other. Spread most of the dough with your hands on the bottom of the mold greased with butter, make sides.

7. Stage

Transfer jam or thick jam to the base, make a net from a smaller piece of dough. Bake for 35 minutes at 180 degrees.

1. Stage. Transfer jam or thick jam to the base, make a net from a smaller piece of dough. Bake for 35 minutes at 180 degrees.

8. Stage

Cool the cake a little, remove from the mold and serve.

1. Stage. Cool the cake a little, remove from the mold and serve.

9. Stage

Bon Appetit!!!

10. Stage

Linz tart has friable pastry with light notes of spicy spices; this pie is perfect for the whole family for tea or on the festive table as the end of the feast. The cake itself is very tasty and tender, it can be stored for a long time, but it is unlikely that it will linger on the table. Blackcurrant jam is best for cooking.