Raisin-bowl cake with glaze

Name: Raisin-bowl cake with glaze
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 200 g Raisins; 2 TABLESPOONS Rum; 250 g Butter or margarine; 150 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 5 Eggs (size M); 500 g Flour; 1 package Baking Powder; 1 knife tip Saffron; 150 ml Milk; 7-10 Tbsp grated rind of 1 untreated lemon; 150 g Icing sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp green and yellow food colouring; 50 g Whole milk couverture; 7-10 Tbsp Fat and flour; 2 Disposable piping bag

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

200 g Raisins
2 TABLESPOONS Rum
250 g Butter or margarine
150 g Sugar
1 pinch Salt
1 package Vanillin sugar
5 Eggs (size M)
500 g Flour
1 package Baking Powder
1 knife tip Saffron
150 ml Milk
7-10 Tbsp grated rind of 1 untreated lemon
150 g Icing sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp green and yellow food colouring
50 g Whole milk couverture
7-10 Tbsp Fat and flour
2 Disposable piping bag

Directions

1
Wash the raisins, dab dry and pour rum over them. Leave to stand. Cream fat, sugar, salt and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and saffron and stir into the fat egg mixture alternately with the milk by the spoonful. Add lemon zest.
2
Fold rum raisins into the dough. Grease the pancake tin (daisy tin; 2 litres capacity) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 50 minutes. Remove from oven and let rest on a cake rack for about 10 minutes. Then turn out and let it cool down completely. Mix icing sugar, 1 tablespoon lemon juice and 1-2 tablespoons hot water to a thick icing. Take off 2 tablespoons of the icing and colour 1 tablespoon each yellow and green. Pour into one piping bag each. Spray the small leaves with green icing, border the large leaves with yellow icing. Stir the rest of the icing with 1-2 teaspoons of lemon juice (or water) until thin and colour yellow. Fill large leaves with this.
3
Take off 2 tablespoons of the icing and colour 1 tablespoon each yellow and green. Pour into one piping bag each. Spray the small leaves with green icing, border the large leaves with yellow icing. Stir the rest of the icing with 1-2 teaspoons of lemon juice (or water) until thin and colour yellow. Fill large leaves with this. Chop the chocolate coating and melt it on a hot water bath. Brush squares in the middle of the cake with it and let it dry. With the rest of the firmer yellow icing, inject strips between the squares and allow to dry again.
4
waiting time approx. 3 hours