Linz Cake

I would prefer to call this pastry a pie, but this classic Austrian dish, recorded as far back as 1653, is meant to be called a pie. And the ease of preparation of this sand cake is absolutely amazing!

Ingredients

• Butter - 100 g
• Flour - 200 g
• Walnuts - 80 g
• Egg - 1 pc.
• Sugar - 100 g
• Soda - 0.5 tsp
• Cinnamon - a pinch
• Salt - a pinch
• Any jam, not very liquid - 200 g

Directions

1. Remove the butter from the refrigerator, let it stand for a while.
2. First you need to grind the nuts.
3. Next, sift the flour into the bowl and add the nuts to it.
4. Next, add sugar, cinnamon, soda.
5. Cut the butter into pieces, add to the dry mixture.
6. Mash well with a fork, add the egg and knead the dough with your hands.
7. Place it in the refrigerator for 30-40 minutes.
8. Next, lay out the paper in the form.
9. Divide the dough into two unequal parts. From the larger one, make a base with sides. From a small part, make flagella.
10. Put the jam in the base and decorate with flagella.
11. Bake the cake in the oven at 180 degrees for 30 minutes.