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Fruit cake with caramel liqueur

Fruit cake with caramel liqueur

    

Tasty Easter cake

Cook

No. of servings

8

Ready in

60 min.

Difficulty

low

 

Categories:  Pastry  Easter recipes  

 

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.

Dough preparation

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.

Add whipped egg whites

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.

Bon appetit!

baking powder for gingerbread3tsp3teaspoon
butterscotch liqueur6.75tbsp100milliliters
chocolate1.75oz50grams
egg white2pcs2pieces
egg yolk2pcs2pieces
flour medium4.25oz120grams
powdered sugar2oz60grams
salt0ozgram
sugar granulated1.75oz50grams
unsalted butter4.25oz120grams
vanilla sugar0.75oz24grams

 

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