lemon rind and orange rind confit finely chopped, 200 g of each
100 g chopped almonds
On the other hand
1000 g powdered sugar
4-6 egg whites
2 teaspoon lemon juice
Candy colors to decorate
butter or margarine
colors sugar balls
candied violets, candied cherries, Angelica and four round wafers
Grease well a detachable mould of 24 cm in diameter. another of 18 cm and one of 11,5 cm. Beat butter with brown sugar until a foamy mixture. Add one after the other eggs, lemon juice, lemon zest and rum and mix particularly well.
Add in between 2-4 tablespoons of flour to the dough, so not set. Sift the remaining flour, mix with cinnamon, nutmeg, candied cherries, the currants, raisins, the candied lemon rind, the bark of candied orange and almonds and add the mixture of eggs and butter.
Divide it into the molds and smooth surface. Heat oven to 180 degrees. Cook one after the other the cakes at the bottom of the oven: the largest ones 90 minutes, the medium as 1 time and the child 40 minutes. Before removing the cake from the oven, it is essential to take the test stick (it comes out clean). If it is necessary to, Cook one little longer cakes.
Allow them to cool on a wire rack, wrap in aluminum foil and store them during 14 days.
To make the bathroom, Sift powdered sugar. mix with whites to obtain a consistent bath, spread with three cakes at the top and on the sides and put them one on top of another.
Put the rest of the bathroom in a sleeve pastry with small star-shaped nozzle and a small paper cone beard.
Decorate the cake as proposed in the photograph with bath, sugar balls, candied cherries, violets and angelica.
On the flat Center of paste and decorate with bathroom 10 quarters of wafer. Place on the cake as a Crown three stockings wafers and decorate them equally
By cooking easy
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