Cassata ring cake

Name: Cassata ring cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 50 g dried cherries; 50 g candied pineapple; 25 g Candied orange peel; 25 g Candied lemon peel (Succade); 100 ml Orange liqueur; 50 g Dark chocolate; 300 g butter or margarine at room temperature; 250 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 375 g Flour; 1 package Baking Powder; 25 g crushed pistachio kernels; 2 Protein (size M); 500 g Icing sugar; 7-10 Tbsp Candied lemon peel, pistachios and orange peel; 7-10 Tbsp Fat and flour

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

50 g dried cherries
50 g candied pineapple
25 g Candied orange peel
25 g Candied lemon peel (Succade)
100 ml Orange liqueur
50 g Dark chocolate
300 g butter or margarine at room temperature
250 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
375 g Flour
1 package Baking Powder
25 g crushed pistachio kernels
2 Protein (size M)
500 g Icing sugar
7-10 Tbsp Candied lemon peel, pistachios and orange peel
7-10 Tbsp Fat and flour

Directions

1
Cut the cherries and pineapple into small pieces. Mix with candied orange peel and candied lemon peel and marinate in liqueur for about 1 hour. Roughly chop the chocolate. Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in eggs one by one. Mix flour and baking powder and stir in portions. Add pickled fruits with liqueur, pistachios and chopped chocolate and stir in.
2
Pour the mixture into the greased and flour-scattered ring cake mould (2.8 litres capacity). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 50-60 minutes. (stick sample) Take out and let cool down. Mix egg whites, icing sugar and a few drops of water to a thick icing. Pour the icing over the cake with a spoon. Leave to dry for about 25 minutes. Gugelhupf with candied lemon peel, pistachios and orange peel
3
waiting time approx. 2 1/2 hours