Malaga Cuts

Name: Malaga Cuts
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 1 cup(s) = 180 ml; 200 g Butter or margarine; 2 cup(s) (approx. 250 g) Flour; 1 cup(s) (approx. 100 g) Cornstarch; 1 cup(s) (approx. 160 g) Sugar; 7-10 Tbsp + 50 g sugar; 2 packages Vanillin sugar; 3 TSP Baking Powder; 6 Eggs (size M); 100 ml Milk; 75 g chopped almonds; 50 g Sultanas; 3 TABLESPOONS Rum; 4 sheets white gelatine; 125 g Whipped cream; 250 g Mascarpone; 250 g Low-fat curd; 125 g Raspberry Jelly; 1/2 package (approx. 60 g) Chocolate Rum Grapes; 7-10 Tbsp Fat and flour

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

1 cup(s) = 180 ml
200 g Butter or margarine
2 cup(s) (approx. 250 g) Flour
1 cup(s) (approx. 100 g) Cornstarch
1 cup(s) (approx. 160 g) Sugar
7-10 Tbsp + 50 g sugar
2 packages Vanillin sugar
3 TSP Baking Powder
6 Eggs (size M)
100 ml Milk
75 g chopped almonds
50 g Sultanas
3 TABLESPOONS Rum
4 sheets white gelatine
125 g Whipped cream
250 g Mascarpone
250 g Low-fat curd
125 g Raspberry Jelly
1/2 package (approx. 60 g) Chocolate Rum Grapes
7-10 Tbsp Fat and flour

Directions

1
Melt the fat and let it cool down. Mix flour, cornstarch, 1 cup of sugar (160 g), 1 packet of vanilla sugar and baking powder in a mixing bowl. Add eggs, cooled fat, milk and 50 g chopped almonds and mix everything with the whisk of the hand mixer. Grease a box form (25 cm long / approx. 1 1/2 litres capacity) well and sprinkle with flour. Pour in the dough, smooth it down and bake in a preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour. Leave the finished cake to cool in the mould for approx. 20 minutes, then turn out of the mould and let it cool completely on a cake rack.
2
Pour sultanas into 2 tablespoons of rum. Roast 25 g almonds in a pan without fat and let them cool down. Soak gelatine in cold water. Whip the cream until stiff and keep cool. Mix mascarpone, quark, 50 g sugar and 1 packet of vanillin sugar. Squeeze the gelatine, dissolve and stir 2 tablespoons of mascarpone cream into the gelatine. Stir the gelatine into the remaining mascarpone and fold in the cream immediately. Divide the cream and fold the raisins into one half with the rum. Stir the remaining tablespoon of rum into the other half of the cream. Warm up the jelly. Slice the cake horizontally twice lengthwise and spread a thin layer of jelly on the two lower bases. Then spread the cream with the raisins on the cakes and put the cake back together.
3
Divide the cream and fold the raisins into one half with the rum. Stir the remaining tablespoon of rum into the other half of the cream. Warm up the jelly. Slice the cake horizontally twice lengthwise and spread a thin layer of jelly on the two lower bases. Then spread the cream with the raisins on the cakes and put the cake back together. Spread the cake with the remaining half of the cream all around and sprinkle with chocolate-rum grapes and roasted almonds. Chill the cake for at least 4 hours, preferably overnight. Warm the remaining jelly (25 g) and drizzle over the cake