Ingredients :
900 g - Butter
1000 g - Almond paste 1:1
200 g - Eggs
100 g - Egg yolk
1500 g - Flour
10 g - Cinnamon
10 g - Lemon peel
2000 g - Carmelade Strawberry, Carmelade Raspberry, Carmelade Redcurrant, Carmelade Apricot
200 g – Puffed rice, medium
200 g - Clear-Gel
100 g - Water

Preparation :
1 - Dough: Mix together butter and sugar. Add eggs and egg yolk. Finally add the almonds and flour and leave to set for several hours.
2 - Cake: Place 4mm thick heart discs of Linzer paste onto sheets. Brush the edge with egg and spread the centre with jam. Cover with paste trelliswork. Decorate the edge. Brush with egg and bake.
3 - Completion: Bring Clear-Gel and water to the boil and glaze the cake with it. Decorate the edge with Puffed rice.

Advice :
Use the different CARMA Jams for the fillings.