Description
This cake is traditionally cooked in Europe as a Christmas treats. After I first tried it, it became clear why it all so much. Tender dough, a large number of aromatic dried fruit do the trick :)
Ingredients
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Butter
225 g
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Brown sugar
150 g
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Chicken egg
4 piece
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Flour
250 g
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Leavening agent
1 pack
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Vanilla
0.5 pack
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Dried fruits
600 g
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Cognac
150 ml
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Rum
5 Tbsp
Cooking
Pre-soak the dried fruit in brandy (overnight or even a few days). On the day of preparation recline in a colander, allow excess moisture to drain.
The butter with the sugar placed in the bowl of a mixer, beat until fluffy white consistency.
Separately in a bowl a little "break" the eggs. Only to yolks well connected with proteins.
Accurately enter parts of the eggs to the butter mix. Continue whisking.
Sift flour, add baking powder, vanilla. Stir.
The flour added to the egg-butter mixture, continue to cook the dough.
The dried fruit, roll in flour, and send it to the test.
The entire mixture mix well.
Form grease with oil, will propylon flour. Lay out the dough.
Preheat the oven to 180 ° C when temperature is reached, reduce it to 150C and put our cake in 1-1. 5 hours (depending on the size of the form).
Bake until dry splinter.
Impregnate with rum, wrap first in baking paper then in foil. Stored in a cool place. This cake needs to Mature. I was waiting for stardom more than 10 days (can stand up to months).
The finished cake can be covered with glaze or sprinkle with powdered sugar.
With the upcoming holidays! ;)
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