Florentine fruitcake

Name: Florentine fruitcake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 225 g Sugar; 100 g Almond slivers; 250 g Butter or margarine; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated nutmeg; 1 Vial of almond bitters; 7-10 Tbsp Oil; 2 TABLESPOONS Rum; 4 Eggs (size M); 250 g Flour; 125 g Cornstarch; 1 package Baking Powder; 2 packages (100 g each) Fruit mix; 150 g Dark chocolate coating; 8 Cherries; 7-10 Tbsp Fat and flour; 7-10 Tbsp Oil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

225 g Sugar
100 g Almond slivers
250 g Butter or margarine
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated nutmeg
1 Vial of almond bitters
7-10 Tbsp Oil
2 TABLESPOONS Rum
4 Eggs (size M)
250 g Flour
125 g Cornstarch
1 package Baking Powder
2 packages (100 g each) Fruit mix
150 g Dark chocolate coating
8 Cherries
7-10 Tbsp Fat and flour
7-10 Tbsp Oil

Directions

1
Caramelise 75 g sugar at medium heat in a pan until light and toss the almonds in it. Form small almond heaps and let them cool down on an oiled aluminium foil. In the meantime, foam the fat with the remaining sugar, vanillin sugar, salt and nutmeg.
2
Add bitter almond oil and rum. Stir in eggs one after the other. Mix flour with starch and baking powder, sieve onto the fat-egg mixture and fold in. Gently fold in the fruit mix and almond brittle, except for something for decoration.
3
Put the dough into a greased and floured box form (32x12 cm; 1.8 litre capacity) and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for approx. 60 minutes. Let them cool down for about 10 minutes, turn them over and let them cool down completely for at least 30 minutes.
4
Meanwhile, chop the chocolate coating roughly and melt it in a warm water bath. Pour over the cake evenly and let it dry. Halve the cherries. Decorate with the remaining almond brittle and cherries.
5
Makes 16-18 pieces.