Spiced biscuits, marzipan cake and Flammkuchen – a celebration of festive German baking
This cake takes its inspiration from a Linzer biscuit. Two almondy cake halves sandwiched together with a raspberry centre. Raspberry jam has become the conserve of choice in a modern Linzer biscuit but the Linzer tart (of which the biscuits are a descendant) was originally filled with tart blackcurrant jam. To be honest, so long as the jam has some punch to it I don’t think it matters which one you choose. I’ve used damson, sour cherry and redcurrant jelly as well as the aforementioned, but strawberry and apricot would be too sweet.
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