Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 g puff pastry
- 180 g flour
- 80 g butter
- 125 g raisins
- 65 g lemon peel
- 50 g almond (s), (flakes)
- 4 egg (s), size. L.
- 160 g suar
- 1 vanilla sugar (bourbon)
- salt
- some butter-vanilla flavor
- apricot jam
- 1 handful almond (s), (flakes), toasted
Print Recipe
Pin Recipe Instructions
- Roll out the puff pastry and line a 30 cm loaf pan with it, swiveled out with cold water. Keep the rest of the dough for the dough strips on the cake.
- Sift the flour into a bowl and finely chop the butter. Mix in the raisins, lemon peel and flaked almonds well.
- Mix the egg yolks with 80 g sugar, vanilla sugar, salt and flavor until foamy.
- Beat the egg whites with the remaining 80 g sugar until stiff. Combine both, fold in slightly, then add the flour mixture and fold in carefully.
- Pour the dough into the laid out form and place stripes of puff pastry on top.
- Preheat the oven to 250 ° C as soon as the cake is inserted, lower the temperature to 180 ° C and bake the cake for about 75 minutes. If you are baking with top / bottom heat, place the pan on the bottom shelf.
- After baking, coat the cake with hot apricot jam and sprinkle with toasted almond flakes.
- For breakfast, butter a slice and enjoy.
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