Alsatian almond ring cake

Name: Alsatian almond ring cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 80 g Raisins or sultanas; 2-3 TABLESPOONS cherry brandy; 100 ml + 100 ml milk; 1 cube (42 g) fresh yeast; 500 g Flour; 7 TABLESPOONS Sugar; 200 g + some butter; 1 (10 g) tablespoons of salt; 2 Eggs (Gr. M); 16-20 Almond kernels without skin; 7-10 Tbsp Icing sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

80 g Raisins or sultanas
2-3 TABLESPOONS cherry brandy
100 ml + 100 ml milk
1 cube (42 g) fresh yeast
500 g Flour
7 TABLESPOONS Sugar
200 g + some butter
1 (10 g) tablespoons of salt
2 Eggs (Gr. M)
16-20 Almond kernels without skin
7-10 Tbsp Icing sugar

Directions

1
Wash the raisins, dab dry. Drizzle with cherry brandy. Warm 100 ml milk lukewarm. Crumble yeast into it and dissolve. Put flour in a bowl. Press a depression in the middle. Add yeast milk and 2 tablespoons sugar. Mix with some flour from the edge to the pre-dough. Cover and leave to rise in a warm place for about 15 minutes
2
Melt 200 g butter, cool slightly. Heat up 100 ml milk. Add butter, 5 tablespoons sugar, salt and eggs to the pre-dough and knead until smooth. Cover and leave to rise in a warm place for 45-60 minutes
3
Grease the ring cake tin (approx. 2.5 l capacity) well. Put 1 almond kernel in each groove. Knead the raisins into the dough. Carefully pour into the mould. Cover and leave to rise in a warm place for another 30-45 minutes
4
Bake in a hot oven on the lowest shelf (electric oven: 200 °C/ convection oven: 175 °C/gas: level 3) for approx. 45 minutes. Cover after 20-25 minutes if necessary
5
Cool in the mould for approx. 30 minutes, turn over and let it cool down. Dust with icing sugar
6
Drink: cool Crémant d'Alsace, for example by Arthur Metz