Linzertorte

Directions

1. 1
   Preheat oven to 200 degrees Celcius.
2. 2
   Cream butter and sugar, add salt and egg and beat until light.
3. 3
   Add spices, almonds and flour and mix into a light pastry.
4. 4
   Cover and refrigerate for at least 1/2 hour.
5. 5
   Roll out 1/3 of the mix to cover a 22cm (9 inch) springform pan.
6. 6
   Roll out another 1/3 of the mix to 2cm wide strips and use to create 'walls' of the torte, forming well with the base.
7. 7
   Roll out the remainder of the dough thin and put in the fridge until it is quite hard.
8. 8
   Almond filling: Cream butter and sugar, then add remaining ingredients and mix well.
9. 9
   Fill the empty cake shell with filling (almond OR raspberry).
10. 10
    Cut the remaining chilled dough into 1cm strips, and use to create a diamond lattice pattern on top of the cake.
11. 11
    Paint the dough with egg yolk.
12. 12
    Bake for 40 minutes on the bottom shelf.