John Myers
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Baking: Spice Cuts
The perfect baking: spice cuts recipe with a picture and simple step-by-step instructions.
The dough
- 175 g Rapeseed oil
- 3 piece Eggs
- 300 g Raw cane sugar
- 375 g Spelled flour type 630
- 1 pinch Salt
- 1 teaspoon Ground cinnamon
- 1 Knife point Clove powder
- 1 Knife point Ground ginger
- 1 Knife point Black pepper from the mill
- 1 Knife point Nutmeg
- 0,5 piece Lemon – here the zest
- 50 g Cocoa powder
- 4 tablespoon Rum
- 1 cups Cream
- 1 packet Baking powder
1st intermediate layer
- 250 g Red currant jelly
The ganache
- 150 g Dark couverture
- 100 ml Cream
The crunchy layer
- 12 piece Pecans
- 12 piece Walnut halves
- 1 handful Almonds
- 1 tablespoon Sugar
- 25 g Butter
- Grease and crumble a rectangular springform pan (24 x 33 cm). Make a heavy batter from oil, eggs, sugar, flour, cream, rum, baking powder and the spices. Pour this into the mold, distribute it and bake for 30 – 40 minutes at approx. 175 degrees circulating air. (Toothpick sample)
- Spread the currant jelly on the cooled cake.
- Crush the couverture and let it melt in the cream. Spread the ganache on the jelly.
- Roughly chop the nuts and almonds and caramelize in a pan with sugar and butter, cool on an oiled board, crumble and then spread on the still warm ganache.
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