Berliner Brot

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Roughly chop the almonds. Finely chop candied lemon peel. Grate chocolate finely. Place the eggs and 2 tbsp. warm water in a mixing bowl and whisk until creamy for about 2 minutes.

2. 2

   Add icing sugar by the spoonful and fold in. Fold in apple sauce. Add rum flavour, pimento, cinnamon and grated chocolate and fold in. Mix flour and baking powder and stir in little by little. Stir in almonds and candied lemon peel. Spread the dough evenly on a greased baking tray (approx. 35 x 38 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Mix icing sugar and 2 tbsp. hot water. Brush the hot cake with the icing and let it rise for about 5 minutes.

3. 3

   Spread the dough evenly on a greased baking tray (approx. 35 x 38 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Mix icing sugar and 2 tbsp. hot water. Brush the hot cake with the icing and let it rise for about 5 minutes. Cut the cake crosswise into approx. 3 cm wide strips and cut them diagonally into diamonds at a distance of approx. 4 cm. Leave to cool for approx. 1 hour, pack in tins and store in a cool and dry place

4. 4

   Waiting time 1 hour

Nutrition Facts

KCAL
50 kcal

CARBS
8 g

FATS
1 g

PROTEINS
1 g