Raspberry Linzer Cake

📝 Ingredients (for a 26 cm springform pan):
For the dough:

200 g flour (type 405 or 550)

100 g ground hazelnuts (alternatively almonds)

150 g butter (cold, in pieces)

100 g sugar

1 teaspoon cinnamon

1 egg yolk

1 teaspoon baking powder

1 pinch of salt

1-2 tablespoons cold water (if needed)

For the filling:

approx. 200-250 g raspberry jam (preferably finely strained, without seeds)

Optional for glaze:

1 egg yolk whisked with a little milk (for brushing)

🥣 Preparation:
1. Prepare the shortcrust pastry:

Mix together the flour, nuts, sugar, cinnamon, salt, and baking powder.

Add the butter in small pieces and quickly knead everything with your hands or a dough hook.

Add egg yolk and, if necessary, a little cold water to help the dough hold together.

Wrap the dough in plastic wrap and chill for at least 1 hour (preferably overnight).

2. Prepare the baking pan:

Grease a springform pan or line it with parchment paper.

Preheat oven to 175°C (top/bottom heat) (or 160°C (fan oven).

3. Assemble the cake:

Roll out about 2/3 of the dough and place it in the springform pan.

Form a small rim (about 2-3 cm high).

Spread the raspberry jam evenly over the base.

4. Make the lattice: