Fruit cake with caramel liqueur

1. Dough preparation

unsalted butter 4.25 oz (120 g) • powdered sugar 2 oz (60 g) • vanilla sugar 0.75 oz (24 g) • salt

Mix butter, sugar, vanillin sugar and a pinch of salt until foamy.

2. 

egg yolk 2 pcs • chocolate 1.75 oz (50 g)

Add yolks and the chocolate cutted into smaller pieces.

3. 

flour medium 4.25 oz (120 g) • baking powder for gingerbread 3 tsp • butterscotch liqueur 6.75 tbsp (100 ml)

Mix the flour with the baking powder. Add alternately flour and caramel liqueur to the butter mixture. Mix everything together.

4. Add whipped egg whites

egg white 2 pcs • sugar granulated 1.75 oz (50 g)

Whip egg whites. Add sugar. Add whipped egg whites with sugar to the dough.

5. 

Mix everything together and pour into a greased and floured roe deer mold. Bake at 570°F (300°C) F (300°F (150°C) C) C for 40 minutes.