BREWING MATERIALS
- 900 g CAKE WHOLEMEAL mixture
- 100 g CAKE SOFT DOUBLE CHOCO mix
- 350 g fresh eggs
- 150 g. 82% melted butter
- 230 g. Water
- 150 g. Chocolate Drops
FEMIXING MATERIALS
- 150 g. Blonde Raisin
- 100 g Cranberry
- 250 g. Fruit cubes
- 250 g coarsely chopped hazelnuts
- 80 g Rum
- Cinnamon
- Soak them overnight
EXECUTION
- Mix all the ingredients except the filling and chocolate with the paddle attachment for 5 minutes on low speed.
- Add the chocolate and the soaked filling and mix for 1 minute at slow speed.
- Serve in cake pans after brushing them with butter and flour.
- Bake at 170 degrees for 45-50 minutes.
- After it cools, decorate with white icing and Christmas decorations.
