| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 10 x ca. 30 g | butter |
| 8 x ca. 30 g | Caster sugar |
| 4 | eggs |
| 1 1/4 x ca. 450 g | flour |
| 4 x ca. 30 g | almonds ground |
| 6 x ca. 30 g | Candied peel |
| 1 1/4 x ca. 450 g | currants |
| 1/2 | nutmeg grated |
| 1 Prise | cloves ground |
| 1/8 x ca. 1/2 Liter | Brandy |
| 2 | egg whites |
| 8 x ca. 30 g | Icing sugar |
| 8 x ca. 30 g | almonds ground |
| 1 Teelöffel | Rose water or almond essence |
| 2 | egg whites |
| 3/4 x ca. 450 g | Icing sugar |
| 1/2 x ca. 30 g | Cornflour |
|
Cook in lined 8" round cake tin, gas mark 3 (325F/170 °C) for 1.5 hours. Reduce heat and cook for a further 1.5 hours at gas mark2 (300F/150 °C). When cold cover with almond icing.
Almond icing: Combine ingredients together with the rose water or almond essence. Allow almond icing to dry and harden then cover with sugar icing.
Sugar icing: Lightly whisk the egg whites, gradually add sugar and cornflour to a thick consistency. Spread over cake and dry in a cool oven.
Carlton Food Network http://www. Cfn. Co. Uk/
|
|
Anmerkungen zum Rezept:
|
