As Easter is coming soon, this is the perfect recipe for delicious and sweet easter treats!
Ingredients for 12 mini bundt cakes:
3 eggs
1 eggyolk
2 tbp honey
ground vanilla mark
100 g sour cream
350 ml whipping cream
175 g cranberries
50 g raisins
3 tbp rum
2 tsp cinnamon
4 tbp walnuts
Preparation:
Beat the eggs and the eggyolk with the ground vanilla and the honey above a water bath for about 10 minutes, stir constantly. Let it cool down above ice water and beat it again for 5 minutes.
Add raisins, rum, cinnamon and the walnuts. Beat the whipping cream and mix 150 g cranberries. Add the cool egg-mixture. Fill small cups for bundt cakes half with the mixture, add the rest o the cranberries, a bit of honey and cinnamon and the rest of the mixture. Freeze for at least 6 hours.
Deko: tray & napkins from IHR
Flowers from Blumen Isabella
.s. cookingCatrin
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Comments
1 thought on “Iced bundt cakes”
mia.kowacz@hotmail.com
This is high level of cooking/baking 🙂