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🍰 Vegan Linzer Cake

607 kcal · 30 min · 4 servings

Ingredients

• vegan margarine 220 g
• sugar 200 g
• vanilla sugar 1 packet
• hazelnut kernels, ground 150 g
• cocoa powder 1 tbsp
• spelt flour, type 630 300 g
• cinnamon 1 tsp
• water 60 ml
• red currant jam 300 g
• powdered sugar 1 tbsp

Instructions

1. 1. Put 200 g margarine, sugar, vanilla sugar, hazelnuts, cocoa powder, spelt flour, cinnamon, and water into a bowl.
2. 2. Knead the ingredients into a smooth dough.
3. 3. Place the dough in the refrigerator for about 1 hour.
4. 4. Preheat the oven to 200 °C fan-forced.
5. 5. Take two-thirds of the dough and roll it out into a round shape on a floured surface.
6. 6. Grease a springform pan and line the bottom with baking paper.
7. 7. Place the rolled-out dough into the pan and form a small edge.
8. 8. Prick the base several times with a fork.
9. 9. Place the pan in a cool spot for a short time.
10. 10. Roll out the remaining dough on the floured surface to a thickness of about 3 mm.
11. 11. Cut out large and small stars from the dough.
12. 12. Spread the currant jam evenly over the dough base.
13. 13. Place the dough stars closely together or slightly overlapping on the jam.
14. 14. Bake the cake in the preheated oven for about 30 to 35 minutes until crisp.
15. 15. If necessary, loosely cover the surface with aluminum foil at the end of the baking time.
16. 16. Let the cake cool completely on a wire rack.
17. 17. Dust the cooled cake with powdered sugar.

Nutrition per serving

• kcal: 607
• Protein: 7 g · Fett/Fat: 29 g · Carbs: 78 g