Advent Cake

For the Advent cake, coat the loin pan with Kronenöl Spezial with fine butter flavor and dust with flour.

Preheat the oven to 160 °C (top and bottom heat).

Sift flour and baking powder.Mix raisins with rum and let stand for 1 hour.Separate eggs.Mix baking mixture, coarsely chopped walnuts and chocolate cut into small cubes and mix with the soaked raisins (=fruit mixture).

Beat egg yolks, powdered sugar, salt, vanilla sugar and grated lemon zest until foamy (at least 10 minutes). Slowly pour in Kronenöl Spezial with a fine butter flavor while stirring constantly.Beat egg whites well, add granulated sugar and beat until creamy.

For the Advent cake, gently fold in the flour mixture, fruit mixture, and beaten egg whites, pour into the loin pan, and bake in the oven on the middle rack for about 45 minutes. Then let cool for 10 minutes and turn out of the mold.

For the glaze, mix the powdered sugar, rum and Kronenöl Spezial with a fine butter flavor until smooth.Brush lightly over the Advent cake and top with the candied rose petals as desired.

Preparation Tip:

Serve with a dollop of whipped cream with the advent cake.

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