Almond and brittle ring cake (for small pan)

  • 1/8 l Milk
  • 400 g flour
  • 1 cube (42 g) fresh Yeast
  • 125 g Sugar
  • 175 g Butter or margarine
  • grated zest of 1 untreated lemon
  • 1 pinch salt
  • 1 Bottle of rum flavor
  • 4 Eggs (size M)
  • Fat and 75 g of chopped almonds for the mold
  • 100 g Almonds (without skin)
  • 50 g brittle
  • Icing and granulated sugar
60 minutes
light
1.
Warm up the milk. Put the flour in a bowl and make a well in the middle. Crumble the yeast into the hollow, add milk and 1 tablespoon of sugar and mix with a little flour. Dust the pre-dough with flour and cover and let rise in a warm place for 15-20 minutes. In the meantime, stir in the fat, remaining sugar, lemon zest, salt and rum flavor until frothy. Gradually stir in the eggs and add the mixture to the pre-dough. Mix everything into a soft batter and keep beating until it bubbles. Cover and let rise for another 30 minutes.In the meantime, grease a cup cake tin (2750 ml) and sprinkle with chopped almonds. Carefully fold the whole almonds and brittle into the batter. Carefully pour into the mold and smooth out. Cover and let rise for another 30 minutes. Bake on the lower rail in the preheated oven (electric stove: 175 ° C / gas: level 2) for 30-35 minutes. Cover with aluminum foil in between. Let the cake rest in the tin for about 10 minutes. Then turn over and let cool completely. Serve sprinkled with powdered and granulated sugar. Makes approx. 20 pieces
1 portion approx:
  • 240 kcal
  • 1000 kJ
  • 6 g protein
  • 14 g fat
  • 23 g carbohydrates

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