Rum pot ring cake
easy
75 mins
75 mins
Ingredients
- 1 glass (net content: 500 g; fruit content: 300 g) Rum pot
- 250 g soft butter or margarine
- 200 g Sugar
- 1 package Vanillin sugar
- 1 pinch Salt
- 4 Eggs (size M)
- 300 g Flour
- 100 g Cornstarch
- 1 package Baking Powder
- 6 TABLESPOONS Milk
- 250 g Icing sugar
- 7-10 Tbsp red food colouring
- 7-10 Tbsp Flour
- 7-10 Tbsp Fat and breadcrumbs
Directions
- 1
Drain the rum pot well and collect the liquid. Cream fat, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, starch and baking powder and stir in alternately with the milk. Turn rum pot fruits in flour and carefully fold into the dough.
- 2
Grease a ring cake tin (23 cm Ø, approx. 2.5 litres capacity) well and sprinkle with breadcrumbs. Fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 50-60 minutes. Let cool for about 5 minutes on a cake rack. Turn the cake out of the tin and let it cool down completely. Put 1 tablespoon of icing sugar aside. Stir the remaining icing sugar with 60-80 ml rum pot liquid until smooth. Remove 2 tablespoons from the icing and colour with a few drops of red food colouring. Cover the ring cake with the white icing. Put the pink icing in a small piping bag and draw lines over the cake.
- 3
Put 1 tablespoon of icing sugar aside. Stir the remaining icing sugar with 60-80 ml rum pot liquid until smooth. Remove 2 tablespoons from the icing and colour with a few drops of red food colouring. Cover the ring cake with the white icing. Put the pink icing in a small piping bag and draw lines over the cake. Let it dry. Serve dusted with icing sugar
Nutrition Facts
330 kcal
48 g
13 g
4 g
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