For two cakes in average springforms (about 7 to 8 inches diameter), you need:
Next, butter the springforms and place two big lumps of dough into each of them. Retain two smaller pieces of dough for the lattice work. Flatten the dough in the springforms and poke a few holes into the dough surface with a fork (so the baking does not make the whole dough rise up).
Cover the two cakes with jam. If you have used less sugar, you may want to make the layer of jam extra thick (good in any case). There is a historical-philosophical debate as to whether raspberry or strawberry jam is the legitimate choice. I usually make one cake with each, so people can decide which is better.
The latticework can be done according to individual taste. I make a simple grid (which is why may small brother called the Linzertorte "prison cake").
Preheat the oven to 300-350 degrees Fahrenheit. Bake the cakes for a maximum of thirty minutes. Check after twenty minutes. The crust should not be getting really dark.
Enjoy! You may want to listen to Mozart's Linzer Symphonie and drink some freshly brewed coffee with the cake. Remember: according to some government professors, the Linzertorte is not fattening at all if you take many small pieces in rapid succession. Also, the ingredients are all completely natural, and the fruit content of the marmelade is very good for you!
Raffael Scheck, March 2000
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