John Myers
Contents
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Ingredients
Dough:
- 200 g Butter
- 3 piece Eggs
- 250 g Sugar
- 50 g Beet juice, dark syrup
- 400 g Flour (double handle)
- 2 tbsp Cocoa powder
- 20 g Nine kinds of spice mix see m. KB
- 8 g Baking powder
- 200 ml Milk
- 20 g Chocolate chips
Filling:
- 6 tbsp Simple jam
- 2 tbsp Dried fruits (sugared pineapple, raisins, apple)
- Citron pudding (succade), orange peel
Topping:
- Rum chocolate glaze (couverture, rum aroma, powdered sugar)
- 8 piece Cherries
- 4 tbsp Coconut flakes
- 100 g Lemon cream swabs (lemon juice, butter, milk, eggs, starch, sugar)
Instructions
Dough / chocolate coating / lemon cream:
- Heat the butter, sugar, syrup and butter together and stir until foamy. Then gradually mix the flour, spices, baking powder, cocoa, chocolate chips and milk in a bowl. Add the sweet butter mixture, mix into the dough and knead. Separately mix the rum and chocolate coating mass, mix the lemon cream and pour it into the piping bag.
Baking molds:
- Brush the flat 17 and flat 20 molds with oil and spread the dough on top. Bake at 180 ° C in the electric oven for about 20 minutes, depending on the thickness, turn off the oven and let it bake with residual heat.
Dough bases:
- Cover both bases with the warm couverture and let cool down completely (refrigerator). Then spread the middle of the larger base with jam and cover with succade and dried fruits. Then place the other floor centered on it. Now lay a wreath with cherries on top, sprinkle with coconut flakes and place dabs with the lemon paste on the surface.
Use:
- Sufficient coffee and cake for the festive season at the end of the year.
Nutrition
Serving: 100gCalories: 411kcalCarbohydrates: 40.5gProtein: 6.3gFat: 25g
