Ingredients required:
- 250 g rolls
- 250 g cherries 250 g puff pastry
- 250 g ginger dosi
- 250 g chowchaw
- 250 g racing
- 250 g currants
- 250 g cashews
- 250 g Sultana
- 250 g strawberry jam
- 100 g candied peel
- 250 g butter
- 500 g sugar
- Peel a squash, grate it and squeeze the juice
- Egg whites5, yolks10
- 1 glass of honey / golden syrup wine
- Spices 2 tbsp
- 1 tablespoon of brandy / whiskey
- 2 Tablespoons of vanilla
- 2 Rose Essence Tablespoon
- 1 Almond Essence Tablespoon
For the almond paste:
- 1 Cups of crushed cashews
- 2 cups of icing sugar
- 1 Egg whites
- Almond or Rose Essence 1 tbsp
Method of creation:
Cut all fruits except cashews into small pieces, add essences, jams, powdered brandy, honey and refrigerate for about a week. Add cashews later.
On the day of baking,
Lightly fry the roulane in butter, melt and set aside. Beat egg whites well
Stir well with the yolks and sugar and add to the fruit mixture, then the flour and butter mixture, then the egg whites and cashews.
Leave it in the same tray for about a week.
Make almond paste, add 2 cups of icing cashew nuts and essence, add egg whites a little at a time, roll on a lunch sheet, place on a cake sheet and cut into desired size.
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