Mulled rue

Name: Mulled rue
Cook time: 1 h
Total time: 1 h
Yield: 50
Ingredients: 325 g soft butter or margarine; 250 g Sugar; 1 1/2 TABLESPOONS Gingerbread spice; 2 packages Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 325 g ground hazelnuts; 200 g Flour; 1 TEASPOON Baking Powder; 6-7 TABLESPOONS Red wine; 375 g Icing sugar; 7-10 Tbsp crushed hazelnuts; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 50

325 g soft butter or margarine
250 g Sugar
1 1/2 TABLESPOONS Gingerbread spice
2 packages Vanillin sugar
1 pinch Salt
5 Eggs (size M)
325 g ground hazelnuts
200 g Flour
1 TEASPOON Baking Powder
6-7 TABLESPOONS Red wine
375 g Icing sugar
7-10 Tbsp crushed hazelnuts
7-10 Tbsp Fat and flour

Directions

1
Cream fat, sugar, gingerbread spice, vanillin sugar and salt. Stir in the eggs one after the other. Mix hazelnuts with flour and baking powder, stir into the fat-egg mixture. Pour the dough onto a greased and floured fat pan of the oven and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes.
2
Remove from oven and let cool down. Stir red wine with icing sugar until smooth and coat the cake with it. Leave the cake to dry and cut into rhombs (approx. 4 cm). Arrange on a plate and decorate with chopped hazelnuts. Makes about 50 pieces