Traditional linzer cake is generally filled with jam. This recipe omits the jam but the flavor is still there. The fresh lemon juice and rind give a beautifully suble lemon taste in the cake layer, and the topping is packed with a decadent chocolate nut flavor in every bite.
Beat yolks and sugar until lemon in color.
Add remaining ingredients, mix well.
Pour into 10 x 16″ pan.
Beat egg whites until stiff, add sugar and continue beating until stiff peaks form.
Combine remaining ingredients, gently fold into egg whites.
Pour onto batter and bake at 350°F for 50 minutes.
Cool. Cut into diamond shapes.
Photography and Styling by Tamara Friedman