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easy &quick

Linzer Cake

QimiQ Benefits

  • Light, fluffy and moist consistency
  • Bake stable and deep freeze stable
  • Quick and easy preparation

Minutes

30

Difficulty

easy

Linzer Cake
Linzer Cake

Ingredients

For 1 Cake tin 26 cm Ø

  • 125g

    QimiQ Sauce Base

  • 125g

    Butter, melted

  • 5

    Egg(s)

  • 1

    Egg yolk(s)

  • 250g

    Powdered sugar

  • 1package

    Vanilla sugar

  • 1

    Lemon(s), finely grated zest

  • 1pinch(es)

    Salt

  • 4cl

    Rum

  • 250g

    Hazelnuts, ground

  • 360g

    Sponge base, crumbled

  • 125g

    AP Flour

  • 1small pinch(es)

    Cloves, ground

  • 2small pinch(es)

    Cinnamon

  • g

    Butter, for the baking tin

  • g

    Wafer discs

  • 200g

    Red currant jam, to brush

Preparation

  1. Mix the QimiQ Sauce Base together with the melted butter, eggs, egg yolk, icing sugar, vanilla sugar, lemon zest, salt and rum.
  2. Mix the hazelnuts, sponge crumbs, flour, cloves and cinnamon together and stir into the QimiQ mixure.
  3. Preheat the oven to 340 °F (air circulation).
  4. Fill 2/3 of the sponge mixture into a greased cake tin, arrange the wafer discs on top and cover with the red currant jam. Fill the remaining mixture into a piping bag and pipe onto the jam to form a grid pattern.
  5. Bake in the preheated oven for approx. 60 minutes.

Hints

  • Dust with icing sugar before serving.
Some doughy looking food

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