Almond tip cake
- 375 g honey
- 250 g Sugar
- 125 g butter or margarine
- 750 g flour
- 200 g Almond slivers
- 1 pinch Salt
- 1 TL Cinnamon
- 1/2 TL
Cardamom - 5 g Hirschhornsalz
- 2 Eggs (size M)
- 2 EL Rum
- 5 g Potash
- 2 packs (200 g) dark cake icing
- flour
- Parchment or baking paper
- wooden skewers
120 minutes
light
- 1.
- Honey, sugar and fat in one Put the saucepan and heat over low heat until the sugar has dissolved. Then let the honey mass cool slightly. Put the flour, 100 g almonds and the spices in a large mixing bowl and add the honey mixture. Finally add the eggs and the potash dissolved in rum. Process all the dough ingredients into a smooth dough using the dough hook of the hand mixer. Let the honey cake dough rest in the refrigerator for about 24 hours. Shape the well-chilled dough into rolls approx. 3 cm in diameter on a lightly floured baking board. Line the baking sheet with parchment or baking paper, place the rolling pin on it and lard the surface with the remaining almond slivers. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 20 minutes. Immediately remove the rolling pin from the baking sheet, place on a baking board and let cool down. Cut triangles approx. 4 cm wide with a sharp knife. Dissolve cake icing in a double boiler and pour into a bowl. Now stick an almond cake on a long wooden skewer and pull it through the cake icing. Place on a wire rack to dry. (These biscuits can be kept in a well-sealed tin can for a longer period of time). Makes about 50-60 pieces
- 2.
- With 60 pieces:
1 serving approx:
- 140 kcal
- 580 kJ
- 2 g protein
- 5 g fat
- 20 g carbohydrates
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