It's one of the oldest cakes in the world. The recipe dates back to at least the mid-seventeenth century. Top chef Markus Garleitner from the Pöstlingberg Schlössl restaurant shows us how it's done.
450 grams butter
360 grams confectioners' sugar
450 grams flour
450 grams roasted hazelnuts, ground
210 grams chocolate, grated
dash of salt
½ tsp cinnamon
¼ tsp ground cloves
3 tsp baking powder
currant jam for the filling
Whip together the butter, eggs and confectioners' sugar.
Add the ground hazelnuts and grated chocolate.
Sift in the salt, cinnamon and ground cloves, along with the flour.
(Don't forget to keep it moving!)
Transfer most of the batter to the baking pan. Keep some for the lattice design.
Spread a layer of jam over top.
Place the remaining batter in an icing tube with a wide nozzel and squeeze out a lattice design.
Bake for 45 minutes. Halfway through, you can sprinkle almond slivers over the cake.