New Year's cake

Submitted by enr on 24 May 2003
500 g raisins
60 g almonds
60 g candied cherries
120 g candied orange peel and lemon
1 and 1/2 cup (300 g) flour
240 g butter
1 and 1/4 cup (250 g) sugar
1 tbsp (10 ml) syrup
lemon peel
orange peel
vanilla sugar
pinch of cinnamon
pinch of fennel
pinch nutmeg
5 eggs
3/4 cup (150 ml) brandy or sherry
pinch of salt
# Almond Cream:
2 eggs
120 g of powdered sugar
120 g sugar
240 g chopped almonds
1 tsp (5 ml) lemon juice
3 drops almond essence
1 tsp ( 5 ml) brandy
2 tbsp apricot jam
# frosting:
240 g of powdered sugar
1 egg white
1 tsp (5 ml) lemon juice
1 tbsp glycerin
On the bottom of the form with a diameter of 24 cm placed two layers of greaseproof paper so that the paper sticking out 6 cm above the edge of the form. Raisins are washed and dried. In a large bowl mix the raisins, peeled and grated almonds, chopped candied cherries and candied peel and 1 tsp (5 g) flour. In a separate bowl mix the butter with the sugar, add the syrup, salt, grated orange and lemon peel, vanilla sugar, spices, stir well, gradually add the eggs, fruits, and finally sifted flour 1/2 cup (100 ml) brandy or sherry. The dough is placed in the prepared form, slightly tapering middle of the dough to be equal to the cake after baking. The form was coated with foil. Bake at first in a weak oven and a half hours, then baking continues at even low oven. Check whether it is baked and left another 40 minutes in the mold. Cake turns prick with a wooden stick, pour the rest of the brandy and smeared with jam heated. Over jam put almond cream and pour glaze. On almond cream: Eggs crash with the sugar until a light foam in court over steam. Cool and add other products. On glaze: Egg white mix of snow, gradually add the sugar, lemon juice and glycerin and fight for another 20 minutes.
Very difficult
1 user
24 May 2003


Great, perfect and unique in taste!