Tyrolean recipes - farm recipes
Dessert
South Tyrolean Christmas cake
ingredients
For fruit mixture
about 50g lemon and orange
500g dried pear strips (Birnenschnitz)
1/4 lt Obstler grappa or rum
1 tbsp aniseed
500g figs
2 tsp cinnamon
500g sultanas
pinch of powdered clove
250g walnuts
Ingredients for yeast dough:
250g hazelnuts
750g rye flour
250g raisins
cube of fresh yeast
(250g prunes or dates can also be added according to taste)
1/4 lt lukewarm water
2 g salt
preparation
All ingredients for the fruit mixture are chopped finely and then mixed by hand with approx. _ lt of Obstler grappa or rum, one dessert spoon of aniseed, one to two teaspoons of cinnamon and a pinch of powdered clove. The mixture then has to be kept covered at room temperature overnight.
Prepare the yeast dough the next day. Then leave it in a warm place to rise.
Add the dough to the fruit mixture and mix well. Then form small loaves, hearts or squares, decorate with almonds, glace cherries, candied orange or lemon and brush with sugar or honey dissolved in water.
Bake for 30 minutes at 180 degrees in a pre-heated oven until the cake browns slightly. Brush with sugar or honey solution at intervals. This quantity makes about 10-12 individual cakes.
Some ingredients can be substituted or varied according to taste.
Prepare the yeast dough the next day. Then leave it in a warm place to rise.
Add the dough to the fruit mixture and mix well. Then form small loaves, hearts or squares, decorate with almonds, glace cherries, candied orange or lemon and brush with sugar or honey dissolved in water.
Bake for 30 minutes at 180 degrees in a pre-heated oven until the cake browns slightly. Brush with sugar or honey solution at intervals. This quantity makes about 10-12 individual cakes.
Some ingredients can be substituted or varied according to taste.
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