Italian cupcake Zelten.

Italian cupcake Zelten.

Italian cupcake Zelten.

Italian cupcake Zelten. Cake recipe with nuts and dried fruits.
This cake is baked by Christmas, and in advance for 2 weeks. He didn’t lie with us for so long, so I don’t know how to taste it after aging. And we liked the fresh one very much.


Margarine -80 g
Flour - 250 g
Dates - 200 g
Candied fruits-300 g (I have dried. Cherry, pineapple, papaya)
baking powder-2 tsp + 0.5 tsp slaked soda
Almonds-40 g (I do not have)
Hazelnuts - 40 g
Walnuts - 40 g
Pine nuts - 40 g (I have peanuts)

Rum for soaking candied fruit (cognac or amaretto + dry white wine or other strong, alcoholic with a pronounced taste. I took whiskey + strong hot tea)
3 eggs
Long, light raisins-70 g (I took dried apricot)
Raisins - 40 g
Sugar-100 g
Warm water - 200 ml (milk)

Italian cupcake Zelten.

Cooking method:

1. Cut dates and large candied fruits, if necessary - rinse. Put all dried fruits, candied fruits in a cup and pour alcohol to coat. It was also necessary to soak nuts, but I did not. Soak it overnight or at least a couple of hours. Drain the rum and squeeze out the dried fruits.

2. Meanwhile, separate the yolks from the proteins and beat the yolks with half the sugar until smooth.

3. Melt the margarine. Then add the melted margarine to the yolks, mix well. Put dried fruits and chopped nuts there (not finely). Add the rest of the ingredients.

4. Beat egg whites with the other half of sugar and add to our mass, mix. Put flour so that the dough becomes thick.

5. Take a rectangular shape (20x25 cm) or whatever you have, but deep (I got two cupcakes). Lubricate it with oil. It can be lined with parchment to make it easier to get out.

6. Pour in the mixture and distribute it well in shape. Before baking, the cupcake is decorated with nuts.

7. Bake for 90 minutes at a temperature of 160 degrees. In the middle of baking, grease the cupcake with honey, diluted with a little water.

Italian cupcake Zelten.


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