Ingredients (for approx. 24 pieces):


2 eggs
approx. 100 g Biosüße
200 g flour
80 g butter
1 pinch of salt
100 ml milk
grated lemon peel
50 g ground almonds
2 apples (sour)
decoration to taste (e.g. coconut rasps or chocolate coating)


Cream eggs with Biosüße in a bowl and add flour and butter. Mix everything with a hand-held mixer. Add slowly milk to the mixture and fold in the lemon peel and almonds with a spoon. Peel and core the apples, grate it and let the juice drip off. Fold it into the mixture and pre-heat the oven (°170 C). Fill in the dough into proper “Guglhupf” tins up to the edge and knock the tins onto the worktop to prevent bubbles in the dough. Let it bake approx. 20 minutes and turn the mini ring-cakes carefully out of the tins. Decorate to taste.

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