Choco­late, hazel­nut and cin­na­mon krantz loaf


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sift into the sugar mix­ture and fold in. Add the yo­gurt and the saffron milk to the mix­ture and fold again un­til in­cor­po­rated. Pour the bat­ter into the pre­pared pans, di­vid­ing it evenly, and bake in the pre­heated oven for 12 to 14 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Saffron is quite dry­ing, so take care not to over-bake.

Leave the lay­ers to cool in the pans while you make the but­ter­cream. Add a few ta­ble­spoons of boil­ing wa­ter to the marzi­pan and mix it with a fork to melt it slightly (this avoids lumps of marzi­pan in the but­ter­cream).

Us­ing an elec­tric beater, in a bowl mix the sugar and but­ter on high speed and add the marzi­pan. You may need to add a bit of milk, too. Beat and al­low to fluff up for sev­eral min­utes on high speed. If you feel it is too sweet, you can add a few drops of lemon juice or sim­i­lar.

Re­move the cakes from the pans and peel off the pa­per. Place the first layer of cake on the serv­ing plate, then add a layer of the but­ter­cream. Re­peat un­til you have used all three lay­ers.

You can leave the cake naked and just dec­o­rate the top with the re­main­ing but­ter­cream or you can use the but­ter­cream to give a light coat­ing all around the sides, as shown below, for a very frosty-look­ing cake. I like to dec­o­rate it with frosted red­cur­rants.

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