Small Apple – Cranberry – Wreath
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 100 g flour
- 100 g almond (s), round
- 0.5 ½ pack baking powder
- 0.5 ½ pack vanilla sugar
- 1 pinch (s) salt
- 50 ml egg liqueur, or cream
- 30 g cranberries, dried
- 40 g apple, peeled and diced
- 3 egg (s)
- 80 g butter
- 70 grams sugar
- 25 g couverture, white or chocolate
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C.
- Beat eggs with butter, sugar, vanilla sugar and salt until frothy. Mix in the flour, almonds and baking powder. Gradually add eggnog or cream. Chop the couverture or chocolate and fold into the batter with the cranberries and apples.
- Pour the dough into a greased dish and smooth it out.
- Bake the cake in the oven at 175 ° C for about 35 minutes. Let cool down a little and take out of the mold.
- To coat the cake, melt the vanilla couverture or nougat in a water bath or 4 tablespoon. Mix the lemon juice and 80g powdered sugar and cover the cake with the icing.
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