Contents
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Ingredients
- 100 ml Water hot
- 3 tsp Non-Alcoholic mulled wine instant granules
- 250 g Butter
- 175 g Sugar
- 4 Eggs
- 1 tsp Cinnamon powder
- 50 g Roasted and ground hazelnuts
- 250 g Flour
- 1 packet Baking powder
- 100 g Apricot jam
- 2 cl Rum
Instructions
- Dissolve the granules in hot water and let them cool down. Mix butter with sugar until creamy. Gradually stir in the eggs. Stir in the cinnamon and hazelnuts. Mix flour with baking powder and stir in. Stir in the mulled wine water. Pour the dough into a springform pan (26) and bake at 180 degrees for about 45 minutes. Let cool and then cut in half. Heat the jam and stir in the rum. Spread it on one floor and place the second on top. Sprinkle with powdered sugar.
Nutrition
Serving: 100gCalories: 414kcalCarbohydrates: 47.6gProtein: 3gFat: 23g