Ingredients
125 dried cranberries
75 ml almond liqueur
425 g + 2 tbsp butter
1 packet of “vanilla flavor” pudding powder
375 g sugar
575 ml milk
1 packet of vanilla sugar
1 pinch of salt
4 eggs (size M)
225 g flour
50 g cornstarch
2 added tsp Baking powder
200 g almond flakes
1/2 tsp cinnamon powder
125 g apple jelly
Fat and flour
Baking paper
preparation
1.
Mix the cranberries and almond liqueur and let it steep for at least 1 hour. Bring 250 g butter to the boil in a small saucepan until it turns slightly brown. Pour the butter through a cheesecloth or coffee filter into a bowl and chill.
2.
Mix the pudding powder, 75 g sugar and 75 ml milk until smooth. Bring 425 ml milk to the boil and remove from the heat. Stir in the mixed pudding powder, bring to the boil while stirring and simmer for about 1 minute. Place the pudding in a bowl, cover with foil directly on the surface and let cool at room temperature.
3.
Mix 175 g butter, 175 g sugar, vanilla sugar and salt with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Mix the flour, starch and baking powder and stir into the fat-egg mixture alternately with 75 ml of milk.
4.
Stir in cranberries and almond liqueur. Pour the dough into a greased ring mold (26 cm Ø; 2 liter capacity) that has been dusted with flour. Bake in a preheated oven (electric stove: 175 °C/fan oven: 150 °C/gas: see
5.
Manufacturer) for approx. 40 minutes. Remove and let cool in the tin for about 10 minutes. Turn out onto a cake rack and let cool.
6.
Caramelize 75 g of sugar in a pan. Stir in 2 tablespoons butter. Add the almonds and mix with the caramel. Roast the almonds while stirring for about 2 minutes. Place on a baking tray lined with baking paper, spread out and let cool.
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