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.
- Cooking and Prep: 1 h
- Serves: 12
Prepare the Cake
Beat yolks and sugar until lemon in color.
Add remaining ingredients, mix well.
Pour into 10 x 16" pan.
Prepare the Topping
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