![instructions](images/make_title_e.gif) |
|
![](../../images/common/spacer.gif) |
●Instructions |
![](/recipe/picture/process/3318876094758e389dcbf0.jpg) Photo #1
![](/recipe/picture/process/557340394758e3913578a.jpg) Photo #2
![](/recipe/picture/process/2910322524758e398b7897.jpg) Photo #3
![](/recipe/picture/process/10767276634758e39fdc5b2.jpg) Photo #4
![](/recipe/picture/process/12778374344758e3a70d0ac.jpg) Photo #5
![](/recipe/picture/process/344911814758e3af2a026.jpg) Photo #6
|
In a bowl, cream together butter and half of the sugar (45g). (Photo #1)
Stir in egg yolks, almond powder and raisins, in that order. (Photo #2)
In a bowl, combine egg whites and the rest of the sugar. Beat until stiff to make meringue. (Photo #3)
To the butter mixture (#1), stir in the meringue (#3) and flour alternately. (Photo #4)
Fill small molds with the batter 4/5 full. Bake in a preheated oven at 180 °C (365 °F) for 15 – 18 minutes until brown. (Photo #5)
While baking, mix sugar syrup and rum.
When baked, brush with the syrup generously while the cakes are still hot, then allow them to cool. (Photo #6)
Glaze with marmalade, then top with Christmas decorations.
|
|
|
![](../../images/common/spacer.gif) |
![ingredients](images/material_title_e.gif) |
Servings per Recipe |
Calories per Serving |
Ready In |
5 |
ten 6cm tart molds |
460kcal |
60 minutes |
|
butter |
100g |
sugar |
90g |
egg yolks |
60g |
almond powder |
30g |
rum-soaked raisins |
50g |
egg whites |
90g |
cake flour |
100g |
sugar syrup |
40g |
rum |
10g |
marmalade |
30g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift almond powder and flour separately.
|
|
|