Apricot Linzer cake

for 1 cake (12 pieces)


200 g butter
200 g ground hazelnut kernels
250 g flour
125 g powdered sugar + 1 tsp. for dusting
1 sachet vanilla sugar
2 egg yolks (size M)
1/2 tsp. ground cinnamon
1 pinch salt
300 g apricot halves (can)
1 tbsp. breadcrumbs
approx. 250 g Darbo all natural apricot jam (extra)
Pre-grease and flour for the mould
Flour for the work Surface

Cling film
Aluminium foil is optional

for 1 cake (12 pieces)


Cut butter into cubes. First mix the hazelnuts, flour, 125 g powdered sugar, vanilla sugar, 1 tbsp. water, butter, 1 egg yolk, cinnamon and salt with the dough hooks of the hand mixer and then knead with the hands until an even dough is achieved. Wrap dough in foil and let rest for about 30 minutes.

Strain the apricots and cut into slices. Pre-grease a springform pan (24 cm Ø) and dust with flour. Press approx. half of the dough into the mould to create an even base layer as well as an approx. 2 cm high edge. If necessary, cut the edge straight. Knead the cut dough together with the rest of the dough. Sprinkle the breadcrumbs evenly onto the dough base. Place the apricot slices on top in a circle. Stir Darbo jam briefly until smooth and spread evenly over the apricots.

Roll the rest of the dough to a thickness of 3-4 mm on a work surface covered with flour. Using a serrated wheel, cut approx. 1 cm strips and place them on the Darbo jam in a diamond-shaped grid whilst pressing them together with the edge of the dough. Whisk 1 egg yolk with 3 tbsp. water and spread over the dough. In the pre-heated oven, bake on the second rung from the bottom (electric oven: 175° C/ circulating air: 150° C/ gas: see manufacturer’s instructions) for approx. 50 minutes. Finally, cover with aluminium foil if necessary. Remove the cake and let it cool on a cake rack. Remove the cake from the tin, arrange on a plate, and dust with powdered sugar.


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