Old German cup cake
- 200 g Raisins
- 200 g sp an> Currants
- 100 g Orangeat
- 100 g Sukkade
- 6 EL Rum
- 200 ml Milk
- 500 g flour li>
-
2 packet dry yeast span> - 200 g span> butter or margarine
- 175 g Sugar
- 100 g ground almonds
- 50 g Marzipan raw mass
- 2 Eggs (size M)
- Icing sugar and candied orange slices li>
- fat ul>
75 minutes
easy span>
- 1.
- Drizzle the raisins, currants, orange peel and succade with rum and let it steep overnight. Warm milk. Mix 200 g flour, yeast and milk well and cover and let rise for 20 minutes. Beat the fat and sugar until creamy. Stir in the almonds, marzipan and eggs. Knead 300 g flour, yeast pre-dough and fat egg mixture. Beat with fingers spread for 2 minutes. Cover and let the dough rise in a warm place for about 20 minutes. Carefully knead in the fruit. Put the dough in a greased bowl cake tin (2 liters) and cover it for approx. 40 minutes. Bake cup cake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 2) for approx. 50 minutes. Remove the cake, let it cool down a little, turn it out onto a wire rack and let it cool down. Dust the cup cake with powdered sugar and decorate with candied orange slices
- 2.
- Waiting time approx. 14 hours
1 piece approx.:
- 340 kcal
- 1420 kJ
- 6 g protein li>
- 13 g fat
- 48 g carbohydrates
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