Linzer Cake

Our Austrian Ayurveda chef Heide Maria Vendler will show you how to refine a classic Linzer Torte with spelt and buckwheat flour. Instead of simple plum butter, she recommends "Powidl", a highly concentrated plum puree from her homeland, which contains no added sugar. Depending on your taste, you can also prepare the Linzer Torte with firm currant jam. We wish you good luck and bon appétit!

Preparation
Mix flour with baking powder, spices and salt. Cut the butter into small pieces and rub it into the flour between your palms. Mix in the remaining ingredients and quickly knead into a medium-firm dough. Let the dough rest for half an hour.

Line a 24 cm diameter cake tin with baking paper and press ¾ of the dough into the tin. Spread the jam on top, leaving a narrow edge (max. ½ cm). Form the remaining dough into thin rolls and first use them to line the edge. Use the remaining dough rolls to make a lattice. Bake the cake at 180 degrees top and bottom heat for approx. 45 minutes (skewer test). Let the cake rest for another day, this will make it juicier.