My mother is a great cook. Here you find some of her best recipes. ©Truegerman
500 g flour
250 g butter
125 g sugar
bit of salt, vanillia sugar
Knead the Mürbteig with cool hands till the butter is completely dissolved, then let it cool for an hour. Spread it with a rolling pin and cut out shapes.
For the icing press real lemon juice out of a lemon and slowly add and stirr powder sugar (sieved) till the icing is smooth. For decoration use anything you want, but you have to stick it on before the icing is dry.
This cake is a must in my family. Every year before Christmas, my mother travels 200 miles to bring 4 Linzertorte. The cake originates from the Austrian town Linz,but has become a staple christmas tradition all over south Germany as well. If you try it, you will know why.
250 g flour
250 g butter
200 g sugar
250 g almonds (ground)
1 tablespoon real cacao
1 tablespoon cinnamon
a bit of clove
6 tablespoons of Kirschwasser (a schnapps made from cherries)
With the ingredients prepare a piecrust by kneading, then cool it for half an our. Roll it out to fit into a round pie form, but leave a bit of dough to cut 1cm stripes to form a grid on the cake. Before baking, spread jam on it (my mother uses a blend of raspberry and red currant jam she specially prepares for Linzertorte), cover everything with the grid of dough and then bake it in the oven for half an hour (175 degree Celcius).
Makes two cakes.