English Christmas cake

Ingredients for English Christmas cake

Instructions for English Christmas cake

To prepare the English Christmas cake recipe, please follow these instructions:

Term the flour with the baking powder and grated nutmeg Brown. Grate the lemon rind. Stir in brown sugar and butter soft and fluffy, add the lemon rind and syrup. Whip the eggs in, one at a time, alternating with the flour.

Share the whole almonds in two, notches cocktail cherries clean rough. Stir in the grated and divided almonds, as well as the fruits of the dough. Pour batter into a greased, bread crumbs strewn springform. Smooth the surface.

Bake the cake in a hot oven at 150 degrees c. alm. oven for 3 hours. Try with a kødpind, though it has been baked. It should maybe have a whole hour to. Let it stand and cool for 10 minutes, then invert onto a wire rack.

Pipe ribsgeleen lind and butter it out over the cold cake-also on the page.

Knead marcipanen with 500 g of powdered sugar, siget 1 egg and 2 teaspoons lemon juice.

Part marcipanen into two equal parts. The one rolled out into a large circle, which can cover the cake. The other half rolled out to the two coils, each of which can cover half the "pie" page. Squeeze the edges well. Slice, if desired. Needless marzipan from. Let the cake stand and dry a day or two before the glaseres.

Beat the egg whites until almost stiff and add powdered sugar a little at a time. Whisk well between each time, until the egg whites are dry, glossy and so rigid, that they can be pulled up in spikes. Whisk lemon juice in addition to the cake and the glaze broad drag it up so it looks like snowy peaks rise. It may want to. decorating.