Alsatian almond bundt cake

For 16 pieces
  • 80 g raisins or sultanas
  • 2-3 EL Kirschwasser
  • 100 ml + 100 ml milk
  • 1 cube (42 g) fresh yeast
  • 500 g flour
  • 7 EL sugar
  • 200 g + some butter
  • 1 (10 g) gestr. Tablespoons salt
  • 2 Eggs (size M)
  • 16-20 Almond kernels without skin
  • powder rzucker
75 minutes
light
1.
Wash the raisins, pat dry. Drizzle with kirsch. Warm 100 ml milk lukewarm. Crumble in the yeast and dissolve. Put the flour in a bowl. To press a hollow in the middle. Add the yeast milk and 2 tablespoons of sugar. Mix with a little flour from the edge to the pre-dough. Cover and let rise in a warm place for approx. 15 minutes
2.
Melt 200 g butter, cool slightly. Warm up 100 ml of milk. Add butter, 5 tbsp sugar, salt and eggs to the pre-dough and knead until smooth. Cover and let rise in a warm place for 45-60 minutes. Put 1 almond kernel in each groove. Knead the raisins into the dough. Carefully pour into the mold. Cover and let rise for another 30-45 minutes in a warm place
4.
Bake in the hot oven on the lowest rail (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 45 minutes. Possibly. Cover after 20-25 minutes
5.
Approx. Cool in the mold for 30 minutes, turn out and let cool down. Dust with powdered sugar
6.
Drink: cool Crémant d’Alsace, e.g. B. by Arthur Metz
1 piece approx:
  • 270 kcal
  • 1130 kJ
  • 5 g protein
  • 13 g fat
  • 31 g carbohydrates

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