Linzertorte

Knead flour with sugar, grated almonds, butter flakes, cinnamon, egg, cloves, lemon zest and juice until smooth. Leave to rest in the refrigerator for an hour.

Press 2/3 of the dough onto the bottom of a cake springform pan (24 to 26 cm in diameter).

Cover the center of the dough with wafers. Leave two finger widths free from the edge. Pour jam into the center of the wafers.

Form ten narrow rolls and one long thick roll from the remaining dough.

Place thin rolls in a lattice shape over the cake base. Place thick roll as a border in the mold, decorate slightly with the tines of a fork.

Brush pastry edge and lattice with beaten egg yolk. Sprinkle sticks or almond slivers on the cake.

Bake in the preheated oven at 185 °C for another half hour. If the top of the cake browns too quickly, cover with baking paper.

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