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


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