Ingredients

• For crust:
• 1 cup - flour
• 6 tbsp - sugar
• 1 pinch - ground cloves
• 1.5 tsp - ground cinnamon
• 3 oz - sliced almonds, toasted and finely chopped
• 1 cooked egg yolk, finely sieved
• 2 raw egg yolks
• 1 tsp - vanilla extract
• 1.5 tsp - almond extract
• 6 oz - soft sweet butter
• 1.5 tsp - chopped lemon zests
• For cranberry filling:
• 5 cups - cranberries
• 1 cup + 1 tbsp - sugar
• 1 tbsp - chopped orange zest
• 3 tbsp - water

How to Make Cranberry Linzertorte

• Sieve the dry mix, including all the spices, together.
• Cream butter and sugar with oil, incorporate the molasses.
• Add the dry mix and blend slowly (add water if necessary) and refrigerate.
• Remove from the fridge and roll the cookie dough to about 2 mm in thickness.
• Trim to the same width (exceeding a little) as the baking tray you are cooking the spiced cake in.
• Cut out two rectangle shapes and bake for 180 C for 20 minutes and cool.
• For Italian meringue:
• Bring 250 g of sugar and water to the boil and keep warm on the stove.
• Whip the egg whites and pour 100 g of sugar into the mixture as you whip them.
• When the egg whites reach a soft peak pour the rest of your boiling syrup on top and allow to cool.
• To assemble:
• Trim the top of the ginger loaf cake to flatten the top.
• Then place on the two slabs of cookie dough to make the roof.
• Decorate with the meringue, using a pastry bag with plain nozzle. Caramelize with a blow torch and add your own festive decoration.