Ingredients
Ingredients
6 mini bundt cake á 5 cm diameter
175 ml heavy cream 250 g flour
130 g butter
3 tbsp. raisins
7 tbsp. sugar
3⁄4 tsp. cinnamon 1 pinch of salt
3 caps of rum
1 large egg
Ingredients
6 mini bundt cake á 5 cm diameter
175 ml heavy cream 250 g flour
130 g butter
3 tbsp. raisins
7 tbsp. sugar
3⁄4 tsp. cinnamon 1 pinch of salt
3 caps of rum
1 large egg
Mix the flour with the heavy cream and stir it shortly in a food processor. Meld the butter in a pot at low heat. Stir in the flour and let it boil down on low heat while stirring for about 15 minutes. Add the spices, the rum and the sugar. If the mixture is thick and quite stiff, take it off the heat and put it into a cold glass bowl. Stir in the egg. Fill the dough into mini bundt cake baking pans and let them cool down in the fridge overnight.
Tip: use silicone baking pans for making it easier to take the cakes out of the pan.
Silikonförmchen verwenden! So lassen sich die Mini Eisgugel leicht aus den Förmchen lösen.
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