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Do you also love this recipe? ❤️ Recipe: 500 – 600 g of Linz dough 250 g of butter 50 g of powdered sugar 150 g of coarsely grated nuts 150 g of plain flour 10 ml of rum grated zest of 1 lemon 7 egg whites 200 g of sugar 120 g of cranberry or currant jam 7 egg yolks 300 g of powdered sugar 15 g of rum Procedure: For the nut mixture, beat the butter and powdered sugar (50 g) until foamy. Add the rum, lemon zest, flour mixed with ground walnuts and finally the egg whites, which we beat with 200 g of sugar. Roll out the Linz dough to the size of the baking sheet, spread the walnut dough evenly on it and smooth it out. Place in a preheated oven and bake at 150 °C for about 40 minutes. Pay attention to the bottom so that it is cooked through. For the icing, mix the egg yolks with powdered sugar and rum until foamy. After baking, spread the icing immediately. Since the cake is still hot, the egg yolk icing will dry out. Once cooled, you can cut it out with a cutter or just cut it into squares. Decorate as you wish - with chocolate and nuts.