Whisk sugar with egg, add butter, flour, cocoa and cloves. Then the miracle-the mixture trying to evenly mix. (Linz cake a little too sweet for me, so I, despite all my respect to the 300-year-old recipe, only add 150 gr of sugar)

Add the available alcohol. I prefer the cherry liqueur, but someone who likes brandy batter to impregnate or to decide on the schnapps.

And the last step is to pour a generous hand nuts (preferably coarse grind). Mix everything again. Get the dough, reminiscent of its consistency of cake "potato". Work with the dough hard, stick it, a rogue, one word. So I prefer it within an hour cooling in the fridge. And then roll out between cling film or sheets of baking paper. If it continues not to listen, working him like a sculptor with clay)). 80% of the test is placed in a round shape.

Do the "bumpers" that the jam is not occurred suddenly spread. And then pour, preferably not quite liquid, jam. (raspberries I don't use, I prefer tart jams - currant, not away even cranberries cranberries to try in the future, as for me as the cake with raspberry jam is already very sweet)

Now proceed to what is in essence and gives a final, recognizable image at the Linz cake. The grille! Formed from the remaining dough strips and spread on the dough with jam bars. However, I vary. 14 Feb cheeky I baked this cake with the lattice, as expected, but with a heart).

If not lazy, you can coat the cake with egg. And put in the oven, preheated to 180 degrees. Baking time - 50 minutes. Should not immediately release the cake from the mold, it is very fragile and delicate, he should be allowed to stand alone until finally it cools down.

Despite the wonderful aromas floating in the kitchen, always give the cake time to think. A minimum of 3 days and the last time the record was kept open a week! All the time fearing that it will find homemade sweet tooth. Result - ate for 4 days. Every day for a precious piece for evening tea. PS of Course, You decide to enjoy the cake immediately or try to wait). Linz cake is a winter delicacy, and bake it usually in large quantities for Christmas. There are a couple of culinary masterpieces that taste better with time. For example my Austrian friends don't serve a Christmas goose to the table straight from the oven! no, Gus needs to "think" in the shade, and the second time to go in the oven to warm up. And the truth is - delicious! Or Christmas ginger cookies - every day better! As Linz and cake - the longer he lies, the more "friendly" ingredients. And the week is not the limit. Already mentioned my Austrian friends Linz bake several cakes and kept them in the cold and Suche as much as 3 weeks before Christmas!