Name: Linzer Torte
Ingredients: 2 cups 300 g Whole wheat flour; 2 sticks plus 1½ tbsp (250 g Butter or untempered vegetable margarine); ½ cup plus 1 tbsp (200 g Honey); 7 oz 200 g Almonds, ground; 5 Egg yolks; 5 Egg whites; 2 tsp 10 g Cinnamon, ground; 2 tsp 10 g Organic baking powder; Zest of 1 lemon; Dash of salt; Redcurrant marmalade; Wafers; Butter (or untempered vegetable margarine and); Whole wheat flour for the torte pan

Preheat oven to 350 °F (180 °C).
Cream the butter and honey.
Slowly mix in the egg yolks.
Mix the whole wheat flour with cinnamon and baking powder and gently mix among the almonds and lemon zest.
Beat the egg whites to stiff peaks with a dash of salt and carefully fold into the mixture.
Butter a torte pan and dust with whole wheat flour.
Fill evenly and smoothly with the dough, leaving enough to cover at the end.
Cover with wafers, brush on the redcurrant marmalade, and pipe the rest of the dough on top in a lattice and border.
Bake for about 1 hour.

Linzer Torte

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