For the Linzer cake, first mix the first 5 ingredients together, then mix the flour with the flavors and raising agents and knead everything together briskly. Leave the dough to chill for 2 hours.
Classic variant: roll out 2/3 of the dough and place it on a 26-sheet baking tray, form a small rim, spread with currant jam. Roll out strips of the remaining dough, form into a grid and place on top, bake at 190 °C for 45 minutes.
Fresh variant: roll out 2/3 of the dough, cut out circles of approx. 12 cm ø, cut strips from the remaining dough and form small grids, bake all together at 190 °C for approx. 20 minutes.
Boil 200 g currant juice with 30 g sugar, dissolve 30 g pudding powder in 50 ml juice, add to the boiling mass and boil again. Fold the currant into the hot mixture. Pour onto the tartlets and cool thoroughly.
Soak the gelatine, whip 200 g of whipped cream well chilled from the refrigerator, add 10 g of sugar and mix in the dissolved gelatine. Brush whipped cream on the cold currant and place on the Linzergitter for decoration. Place in the refrigerator until stiff.
Serve the Linzer cake with a dollop of whipped cream and mint leaves.