Old German cup cake

For 20 pieces
  • 200 g Raisins
  • 200 g Currants
  • 100 g Orangeat
  • 100 g Sukkade
  • 6 EL Rum
  • 200 ml Milk
  • 500 g flour
  • 2 packet dry yeast
  • 200 g 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
  • fat
75 minutes
easy
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
  • 13 g fat
  • 48 g carbohydrates

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