Irish Whiskey Fruit Cake, Original

• You cut up the dried fruits 2 days before baking, put them with the orange peel and lemon peel in a lid jar or mason jar, pour the whiskey over it and let it steep for 2 days. The whiskey is almost completely absorbed by the fruit.

• Chop the chocolate, dice the marzipan very small, cut the cherries in half and set aside. Mix the flour with baking powder, salt and cocoa. Chop the nuts or buy equally ground ones. Beat sugar with butter until creamy, add the eggs and flour mixture one after the other. Then work in the chocolate and nut flour, add the spices. Retain some nut flour. Preheat the oven to 140 °.

• Wash the lemon with hot water, dry it and remove the zest from it, work these under the dough with the whiskey fruits.

• Grease the Gugelhupfform or wreath, dust with nut flour, then fill in the batter. Bake in the fan oven at 140 ° for about 70 minutes. If the cake is too brown on the surface, put aluminum foil on it. Let the cake cool down after the cooking test. Then drizzle with the rest of the whiskey and the coffee liqueur. If you don't have any, dissolve 2 teaspoons of instant espresso powder in lukewarm whiskey.

Cover cakes with a ganache; speak ganash

• Heat 5,200 g of chocolate of your choice in 100 ml of cream or Creme Double in a small saucepan, be careful not to get hot. Always stir until a fine cream is formed. Let cool a little, spread over the cake with a spoon and spread with a silicone brush. Then decorate the cherries and almonds on top. Let stand for 2 days, then the full aroma will unfold.