A delicious and easy cake that fits the great morning coffee.
I used instead of Blackcurrant jam homemade raspberry jam.
For a 18 cm springform:
150 g flour 75 g hazelnuts, grated
75 g almonds, peeled, grated 110 g sugar
0.5 Egg yolk 0.5
150 g butter, cold
1 / 4 tsp ground cloves 0.5 tsp cinnamon
1 / 4 lemon, peel
130 g jam (Currant jelly)
For spreading:
0.5 yolk mixed with 1 tablespoon cream
20 g almonds, sliced
flour and butter crumble by hand and processed with the remaining ingredients into a pastry. In clear plastic wrap and set 30 minutes in the refrigerator.
2 / 3 of dough, press into a springform pan and spread with jam, leaving a finger-wide strip on the outer edge free. Shape the remaining dough
into rolls and put a grid on the cake surface. Form a thick roll and press around the edge. Lattice and edge with egg yolk-cream mixture and sprinkle with almonds.
in preheated Oven at 170 degrees 30-35 minutes. The cake tastes best when it runs through a few days.
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