Linzer with apricot jam

Linzer with apricot jam
  • 50 Dekagram (dkg) flour
  • 2 Piece eggs
  • 25 Dekagram (dkg) granulated sugar
  • 38 Dekagram (dkg) butter
  • 1 Tea spoon (tsp) baking soda
  • 1 Tea spoon (tsp) vanilla sugar
  • 5 Table spoon (tbsp) apricot jam for filling

season: Whenever

occasion: 4Kids, 4Holidays

origin: Traditional (National&Religious)



Linzer is my childhood's favorite cake, often served in the school canteen. Butter, sugar and eggs need to stir constantly being foamy. Add baking soda and flour and knead a dough. Put into refrigerator fon an hour and roll out 1 cm thick. Using half of the dough form full pieces other half will be holey cake. Bake it on 160 Celsius degree for 10-15 minutes. When it is going cold, grease with jam and glue a full and a holey cake. You can serve with icing sugar or grated nuts.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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