Fruitcake of Alsace
Instructions
Place the flour.
Colatevi in the Middle the yolks with butter cream worked and beaten egg whites with a pinch of salt; Add a cup of warm water that has been dissolved yeast and handled the whole thing, by joining yet how much warm water it is necessary to obtain a smooth and elastic dough, of medium consistency, to wrap a ball and put in a bowl, covered, to rise for 2 hours in a sheltered place.
Peel the pears, apples, peaches and plums; mondatele and cut them into small pieces; raccoglietele Casserole with chopped figs and prunes, and cook with a little water and sugar.
Then, add the candied fruit cut into dadolini and sultanas, soaked in brandy.
When the dough is leavened, come back to beat vigorously, adding, a little at a time, walnuts, hazelnuts and almonds, orange peel and chopped dates.
Pour the mixture into a baking dish and place in preheated oven at 160 degrees for an hour and three-quarters.
Ingredients and dosing for 8 persons
- 250 g of pere
- 125 g of apples
- 125 g of peaches
- 125 g of plum
- 100 g of dried figs
- 100 g of prunes
- 500 g of flour
- 1 egg
- 1 egg yolk
- 200 g of butter
- 15 g of brewer's yeast
- 50 g of candied citron
- 25 g of candied angelica
- 100 g of sultanas
- 70 == G Hazelnuts
- 70 g of almond
- 70 g of walnut kernels
- 20 g of candied orange peel
- 75 g of dates
- 1 dram of kirsch
- 1 tablespoon of sugar
- Salt