Royal Cake
8 servings
85 minutes
The royal cake embodies the richness of German baking, blending tradition and exquisite taste. Its origins trace back to times when spicy, rich desserts adorned royal feasts in Europe. This cake surprises with a delicate structure created by butter, airy eggs, and the right mix of flour and starch. The addition of rum gives it a light spiciness, while candied fruits, cherries, and raisins fill it with fruity sweetness. Baked to a golden crust, it becomes a true decoration for the festive table. Powdered sugar crowns its tenderness, making the taste truly royal. This cake pairs perfectly with a cup of fragrant tea or coffee, creating an atmosphere of coziness and celebration.
1
Chop the candied fruits and cherries into small pieces, mix with raisins, pour in rum, cover and let it steep.
- Candied orange peel: 100 g
- Dried cherries: 50 g
- Raisins: 125 g
- Rum: 6 tablespoons
2
Grease the mold with oil and dust with flour.
- Butter: 250 g
- Wheat flour: 300 g
3
Whip the butter with a mixer until frothy. Add sugar, salt, lemon zest, and eggs to the whipped mixture and beat until the sugar is completely dissolved.
- Butter: 250 g
- Sugar: 250 g
- Salt: pinch
- Lemon: 0.5 piece
- Chicken egg: 6 pieces
4
Mix flour with starch and baking powder, and use a spoon to fold the mixture. Finally, add the softened fruits.
- Wheat flour: 300 g
- Starch: 200 g
- Baking powder (raising agent): 2 teaspoons
- Candied orange peel: 100 g
- Dried cherries: 50 g
- Raisins: 125 g
5
Fill the prepared form with the test and level the surface.
- Wheat flour: 300 g
6
Bake in a preheated oven at 175 degrees on the lower rack for 1 hour until golden brown.
- Wheat flour: 300 g
7
Cool down and sprinkle with a thick layer of powdered sugar.
- Icing sugar: 50 g