Tea cake
60—70 Min
Tasty triangles: Landtmann's Original reveals how you can conjure up the perfect tea cake in just a few steps. With delicious fruit pieces, dark yet delicate couverture chocolate and bourbon vanilla sugar.
Ingredients 6 Portions
For the cake mixture
- 170 gButter
- 100 gPowdered sugar
- 2 Egg yolks
- 2 Egg white
- 40 gCaster sugar
- 170 gRaisins
- 50 gCandied orange peel pieces
- 50 gCandied lemon peel pieces
- 70 gCandied cherries
- 200 gWheat flour, smooth
- 1 pkg.Bourbon Vanilla Sugar
- 10 gLemon Peel, Chopped
- 1 pinchTable Salt
For the topping
- 120 gCouverture chocolate, dark
For the cake pan
- Small amount of butter, melted
- Wheat flour, smooth
Preparation
- 1
Brush two long cake pans with melted butter and sprinkle with flour.
- 2
Chop the raisins, candied orange peel, candied lemon peel and candied cherries into small pieces and then mix with sieved flour.
- 3
Cream the room temperature butter, powdered sugar, vanilla sugar and lemon peel. Gradually beat in the egg yolk.
- 4
Beat the egg whites with granulated sugar and salt.
- 5
Combine the flour and fruit mixture with the butter mixture, then fold in the beaten egg whites.
- 6
Fill the cake pan with the mixture to 3/4 full, and smooth the top.
- 7
Then bake for around 45 minutes at 170°C (338°F) using the conventional oven setting, remove from the tins while still warm and allow to cool on a wire rack.
- 8
Finally, melt 2/3 of the chocolate, then break up the remaining 1/3 into small pieces and mix into the melted mixture. Whisk until all the lumps have disappeared.
- 9
Brush the chocolate onto all sides of the tea cake and cut into slices measuring around 1.5 cm in width
Hint:
1 kg of dough makes around 60 slices.
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