Tasty triangles: Landtmann's Original reveals how you can conjure up the perfect tea cake in just a few steps. With delicious fruit pieces, dark yet delicate couverture chocolate and bourbon vanilla sugar.
Ingredients 6 Portions
For the cake mixture
For the topping
- 120 gCouverture chocolate, dark
For the cake pan
- Small amount of butter, melted
- Wheat flour, smooth
Brush two long cake pans with melted butter and sprinkle with flour.
Chop the raisins, candied orange peel, candied lemon peel and candied cherries into small pieces and then mix with sieved flour.
Cream the room temperature butter, powdered sugar, vanilla sugar and lemon peel. Gradually beat in the egg yolk.
Beat the egg whites with granulated sugar and salt.
Combine the flour and fruit mixture with the butter mixture, then fold in the beaten egg whites.
Fill the cake pan with the mixture to 3/4 full, and smooth the top.
Then bake for around 45 minutes at 170°C (338°F) using the conventional oven setting, remove from the tins while still warm and allow to cool on a wire rack.
Finally, melt 2/3 of the chocolate, then break up the remaining 1/3 into small pieces and mix into the melted mixture. Whisk until all the lumps have disappeared.
Brush the chocolate onto all sides of the tea cake and cut into slices measuring around 1.5 cm in width
1 kg of dough makes around 60 slices.
You may also enjoy
Currently Viewing: 1 of 0
30—40 Min Easy
70—90 Min Easy
60—70 Min Medium
60—75 Min Easy
100—120 Min Medium
20—30 Min Easy
170—190 Min Advanced
90—120 Min Medium
60—90 Min Medium