Linzertorte with Rosehip Jam

Try this delicious cake recipe:

Knead the egg, butter, sugar, cloves, cinnamon, cocoa, rum, baking powder together, do not stir until creamy. Briefly knead the sifted flour and ground nuts into the smooth butter mixture and place the dough in the refrigerator for at least 6 hours.

Roll out 2/3 of the chilled dough on 1.5 cm cornstarch and spread it on the bottom of the greased cake pan (26 cm ø).

Form a strand from a part of the remaining dough and place it along the edge of the pan.

Spread the rosehip jam evenly on the center of the dough and form strands from the remaining dough, spreading them in a diamond shape on the rosehip jam up to the edge. Bake the cake in a heated oven (200 degrees Celsius top-bottom heat or 175 degrees Celsius hot air) for about 35 minutes.

Turn the baked cake out of the pan, bring the apricot jam to a boil and spread it evenly on the baked cake with a brush.

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