Spicy Linzer Cake

For the savory Linzer Torte, first quickly knead all the ingredients for the dough, form into a ball and wrap in plastic wrap. Place in the refrigerator for at least 2 hours.

In the meantime, prepare the filling. To do this, peel and finely chop the onion. Roughly chop the parsley. Grind the fennel seeds. Sauté the onions in a little butter until translucent. Add parsley and let cool slightly.

Mix the milk with the bread cubes. Add the onion mixture. Add minced meat and eggs as well and season everything with the spices.

Bring the short pastry back to room temperature and roll out thinly. Grease a tart pan or cover the bottom with baking paper. Put the shortcrust pastry in it and cut off the overhanging ends. Fill in the minced meat.

Knead the dough sections together, roll them out and cut them into strips. Lay these over the tart like a lattice. Mix yolk and water and brush the pastry grid with it.

Bake in the preheated oven at 200 °C top/bottom heat for about 45 minutes.

Allow the savory Linzer tart to cool briefly and brush with cranberry jam between the lattice.

Preparation Tip:

This recipe for savory Linzer Torte is enough for a mold with a diameter of 28 cm.

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