Berliner bread

Ingredients for 1 servings:

• 250 g butter, soft
• 65 g apple syrup
• 200 g brown sugar
• 3 eggs
• 1 tbsp cinnamon powder
• 4 tbsp rum
• 400 g flour
• 1 tsp, crushed cream of tartar baking powder
• 100 g almonds or cashew nuts, ground
• 100 g almond(s) or cashew nuts, chopped
• 50 g candied orange peel
• 50 g candied lemon peel
• 150 g powdered sugar
• 1 ½ tbsp water, hot
• 1 tbsp rum

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

soft and juicy – with eggs, butter, apple sauce and rum, refined with candied lemon and orange peel

Cream the butter in a bowl with a mixer until fluffy. Add the applesauce and brown sugar. Beat in the eggs one at a time. Add the cinnamon and rum and mix. Mix the flour, baking powder and almonds or cashews and stir in. Mix in the candied orange and lemon peel. Spread the batter on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C on the middle rack for about 20 minutes. Remove from the oven. For the glaze, mix the icing sugar with hot water and rum until smooth and spread it on the hot cake plate. Trim the edges straight and then cut the cake plate into about 78 rectangular pieces (2.5 x 4.5 cm) with a large smooth knife. Let cool. Store in containers with a layer of baking paper between each layer.