Ingredients for the shortcrust pastry:
- 220g wheat flour
- 200g ground hazelnut kernels
- 200g sugar
- 200g butter (cold)
- 1 tablespoon baking cocoa
- 1 tablespoon cherry brandy
- 1 tsp baking powder
- 1 tsp. cinnamon
- 1 pinch cloves (ground)
- 1 pinch of salt
- 1 egg (size M)
- Ingredients for the filling:
- 300g raspberry jam
- 1 pinch of salt
- 1 egg (size M)
Tools:
- 1 baking dish or springform pan Ø 30cm diameter
- Some butter to grease the pan
- Some wheat flour to roll out the dough
- 1 rolling pin
- Electric hand mixer
- Plastic wrap
Preparation:
1. prepare the short pastry the day before. For this, put the flour, hazelnut kernels, sugar, butter in pieces, baking cocoa, kirsch, baking powder, cinnamon, cloves, salt and egg in a mixing bowl and knead everything with the dough hook of the hand mixer. Let the dough sit overnight and place it in a cool / cold place, wrapped in plastic wrap.
2.The next day, preheat the oven to 190° and grease the baking pan with butter. Then take away 1/3 of the dough and refrigerate it again. Roll out the remaining dough on a lightly floured surface about 9mm thin. It should be slightly larger than the baking pan. Then line the baking pan with the rolled out shortcrust pastry.
3. now put the raspberry jam on the dough and smooth it. Then roll out the remaining dough on a lightly floured surface about 4mm thin and cut it into strips. Place these in a lattice shape over the filling. Now mix the egg with a pinch of salt and brush it over the lattice and the edge of the cake. Tip: At Christmastime, instead of making a lattice, you can cut out the remaining dough with cookie cutters and place on top of the filling
4. Finally, bake the cake in the preheated oven on the middle shelf for about 30 minutes. After the cake has cooled, it can be carefully removed from the mold and served.
- Vera, Karlstein am Main