Roll out the remaining dough and cut into strips about 1 cm wide.

Place the strips in a lattice pattern on top of the jam.

If you like, you can brush the lattice with beaten egg yolk for a glossy shine.

5. Bake:

Bake the cake in the preheated oven for about 35–40 minutes, until golden brown.

6. Cool and let stand:

Let cool completely after baking.

Tip: The Linzer cake tastes even better after 1–2 days because it will stand!

🍷 Serving suggestion:

Dust with powdered sugar.

Perfect with coffee or mulled wine in winter.