Ingredients (for 12 mini bundt cakes)
3 eggs
1 egg yolk
2 tbs honey
pulp of one vanilla bean
100 g sour cream
350 ml doublecream
175 g cranberry jam
50 g rum soaked raisins
3 tbs rum
2 tsp cinnamon
1 tbs honey
4 tbs walnuts
Preparation:
Stir the eggs, the egg yolk with the honey and the vanilla pulp at a heated water bath for about ten minutes. Put the bowl in ice water and let the cream cool down. Stir it again at the cold water. Stir in the raisins, the rum, cinnamon and the walnuts. Beat the double cream until stiff and add it to the mixed egg cream. Stir in the cranberry jam. Fill the mini bundt pan forms half full. Add some cranberry jam, honey and cinnamon and fill in the rest of the cream. Freeeze it for at least 6 hours.
Decoration & napkins: IHR
.s. cookingCatrin
Comments