Malaga Wreath

Name: Malaga Wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 19
Ingredients: 2 Bar (à 100 g) milk chocolate with rum grape nut; 250 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 1 package Pudding powder "Vanilla Flavor"; 4 Eggs (size M); 400 g Flour; 1 package Baking Powder; 125 g Whipped cream; 4 TABLESPOONS Rum; 1 sachet (125 g) Rum raisins, unsulphurised; 1 TABLESPOON Icing sugar for dusting; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Vanilla ice cream and rum raisins

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 19

2 Bar (à 100 g) milk chocolate with rum grape nut
250 g Butter or margarine
200 g Sugar
1 pinch Salt
1 package Pudding powder "Vanilla Flavor"
4 Eggs (size M)
400 g Flour
1 package Baking Powder
125 g Whipped cream
4 TABLESPOONS Rum
1 sachet (125 g) Rum raisins, unsulphurised
1 TABLESPOON Icing sugar for dusting
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Vanilla ice cream and rum raisins

Directions

1
Roughly chop the chocolate. Cream soft fat, sugar and salt. Add the pudding powder and stir in the eggs one by one. Mix flour and baking powder and stir in raisins briefly together with cream, rum and rum. Finally, fold chopped chocolate into the dough. Put the dough into a well greased springform pan with breadcrumbs and a tube bottom insert (26 cm Ø) and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Leave the finished cake to cool in the tin for approx. 20 minutes, then remove from the tin, turn over and let it cool on a cake rack. Dust with icing sugar and serve with a ball of vanilla ice cream and rum raisins
2
With 20 discs:
3
waiting time approx. 1 1/2 hours