Fruit cake with caramel liqueur
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151Tasty Easter cake
recipe,photo-recipe,flour medium,baking powder for gingerbread,butterscotch liqueur,Pastry,Easter recipes
Pastry
Ingredients
Ingredients
| baking powder for gingerbread | 3 12 | tsp kcal | 3 | teaspoon | |
| butterscotch liqueur | 6.75 310 | tbsp kcal | 100 | milliliters | |
| chocolate | 1.75 257 | oz kcal | 50 | grams | |
| egg white | 2 34 | pcs kcal | 2 | pieces | |
| egg yolk | 2 114 | pcs kcal | 2 | pieces | |
| flour medium | 4.25 428 | oz kcal | 120 | grams | |
| powdered sugar | 2 233 | oz kcal | 60 | grams | |
| salt | 0 ?? | oz kcal | 0 | gram | |
| sugar granulated | 1.75 201 | oz kcal | 50 | grams | |
| unsalted butter | 4.25 881 | oz kcal | 120 | grams | |
| vanilla sugar | 0.75 87 | oz kcal | 24 | grams |
Recipe
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.
Bon appetit!
