Variegated nut cakes

Name: Variegated nut cakes
Yield: 80 pcs
Ingredients: Cocktail cherries; Vermicelli; Sugar balls; 0.5 tsp Ginger; 0.5 tsp Cinnamon; 0.5 tsp Cardamom; 0.5 tsp Carnations; 1 Lemon grated to thereof; 1 tbsp Lemon juice; 150 g Icing; 2 Eggs; 2 tsp Baking soda; 2 tbsp Vanilla sugar; 200 g Sugar; 250 g Butter or margarine; 500 g Wheat flour; 75 g Hazelnuts; 75 g Walnuts

Cook time: 0 min.
Servings: 80 pcs

Ingredients for Variegated nut cakes

		Cocktail cherries
		Vermicelli
		Sugar balls
0.5	tsp	Ginger
0.5	tsp	Cinnamon
0.5	tsp	Cardamom
0.5	tsp	Carnations
1		Lemon grated to thereof
1	tbsp	Lemon juice
150	g	Icing
2		Eggs
2	tsp	Baking soda
2	tbsp	Vanilla sugar
200	g	Sugar
250	g	Butter or margarine
500	g	Wheat flour
75	g	Hazelnuts
75	g	Walnuts

Instructions for Variegated nut cakes

To prepare the Variegated nut cakes recipe, please follow these instructions:

Break up the butter in the flour, which is mixed with baking soda. Eggs, sugar, vanilla sugar and lemon zest stirred in. chop the nuts finely, and turn them into dough with spices. Let the dough rest for 30 minutes in refrigerator.

Roll out dough thinly and plug the cakes out in various shapes. Set on wax paper on a plate. Behind the cakes in a hot oven at 200 degrees for about 12 minutes. Let them cool on the baking stone.

Pipe a glaze of icing and lemon juice and butter the in addition to the cakes. Garnish them.

Variegated nut cakes

Ingredients for Variegated nut cakes

Instructions for Variegated nut cakes

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