Ingredients for 6 cups of 200-250 ml each:
For the sponge:
50 g sultanas
1-2 tbsp rum or arrack
150 g butter
120 g brown sugar
1 packet vanilla sugar
3 eggs (M)
250 g flour
2 level teaspoons baking powder
50 ml whipped cream
Also:
125 g icing sugar (sifted)
2-3 tbsp Frisian tea (strongly brewed)
a few squirts of lemon juice
100 g candied fruit to garnish
Preparation:
1. Soak sultanas in rum or arrack and set aside.
2. Melt the butter in a saucepan and brown lightly. Pour into a mixing bowl and leave in a cool place until not quite set.
3. Beat the butter, gradually stir in the sugar, vanilla sugar and eggs. Mix flour with baking powder and stir in quickly. Stir in the cream and rum sultanas.
4. Grease the cups well and fill with the batter. Bake in a preheated oven at 180 degrees (gas: level 2-3, fan oven: 160 degrees) for approx. 30-35 minutes. Cool lukewarm Leave to cool lukewarm.
5. Mix the icing sugar with the tea and lemon juice. Spread the icing on the cakes and garnish with candied fruit.
Preparation time approx. 1 hour + cooling time
Nutritional values per cup approx.:
Calories: 625 Joules: 2613 Protein: 8.3 g Fat: 26.9 g Carbohydrates: 87 g
For 12 pieces, per piece approx.:
Calories: 312 Joule: 1307 Protein: 4,1 g Fat: 13,4 g Carbohydrates: 44 g
