Ingredients
500 g flour
170 g lard
170 g sugar
10 g baking powder
4 eggs
300 ml milk
300 g of powdered sugar
100 ml rum
50 g raisins
100 g ground walnuts
2 tbsp apricot jam
200 g of peach compote
grated lemon peel
Method
Of flour, the lard, sugar, baking powder, egg yolks 100 ml milk and knead dough, which is divided into three equal parts. Is formed of rectangles 1 cm thick and bake in moderate oven (150-180 C). Plates were removed and allowed to cool. Raisins soaked in rum. The peaches are cut into small cubes. One board is crushed and mixed with 200 ml milk, 100 g of powdered sugar, rum-soaked raisins, ground walnuts, apricot jam, peach and grated lemon rind. The mixture is spread on the second board and covered with a third. Whip the remaining powdered sugar with hard snow, smeared on the top panel and smooth. cake allowed to stand for one day and is served cut into squares.
Containers:
Difficulty
Difficult
Tested
0 users
Source
Festive cakes, Publishing ABG, Sofia