Advent cake

Name: Advent cake
Cook time: 30 min
Total time: 30 min
Yield: 24
Ingredients: 100 g Cioccolato al latte (adatto ai diabetici); 250 g butter/margarine; 120 g +12 g fructose; 1 pinch Salt; 6 Eggs (size M); 360 g Flour (Type 1050); 1 package Baking Powder; 1 TEASPOON Gingerbread spice; 1/2 Bottle of bitter almond flavor; 15 g Cocoa powder; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 24

100 g Cioccolato al latte (adatto ai diabetici)
250 g butter/margarine
120 g +12 g fructose
1 pinch Salt
6 Eggs (size M)
360 g Flour (Type 1050)
1 package Baking Powder
1 TEASPOON Gingerbread spice
1/2 Bottle of bitter almond flavor
15 g Cocoa powder
baking paper

Directions

1
Finely chop the chocolate with a knife. Cream soft fat, 120 g fructose and salt with the whisk of the hand mixer. Add the eggs bit by bit. Mix flour, baking powder and gingerbread spice and stir into the fat-egg mixture. Stir in flavour.
2
Fold in chocolate. Put the dough on a baking tray (27 x 33 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. Let the cake cool down completely. Dust the cake with a star-shaped template or cutter with cocoa and 12 g fructose stars