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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
Photo #6
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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.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 5 |
ten 6cm tart molds |
0kcal |
60 minutes |
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| butter |
100g |
| sugar |
90g |
| egg yolk |
60g |
| almond powder |
30g |
| rum-soaked raisins |
50g |
| egg white |
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.
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