For the walnut filling, soak raisins in rum. Boil milk with sugar, vanilla sugar and honey, stir in nuts and cake crumbs, add rum with the raisins and season with cinnamon.
Preparation Tip:
Walnut filling is a good filling for yeast pastries and pancakes.
Related Recipes:
Tropic Chocolate Mousse CakeFor the Tropic chocolate mousse cake, first prepare the chocolate base. To do this, cream butter with powdered...
Pumpkin Mango Mousse Cake with “ZottoladeBeat butter with sugar until fluffy. Add eggs gradually, then incorporate the melted chocolate coating. Then...
Amaranth BreadFor the amaranth bread, remove the yeast from the refrigerator so that it can reach room temperature. Bring...
Pumpkin Radicchio Strudel with Walnut PestoFor the pumpkin-radicchio strudel with walnut pesto, peel the potatoes and boil salted water until soft, drain...
Old Viennese Chocolate CakeButter the bottom of a cake springform pan. Preheat the oven to 180 °C. Beat the yolks with the vanilla...
Truffle CakeFor the truffle cake, heat whipped cream with instant coffee, but do not boil. Chop cooking chocolate...
After Eight CakeFor the After-Eight cake, mix eggs, sugar and cream. Mix Benco, nuts and flour with sifted baking powder and...
Grape and Curd Pancake with Redcurrant Tomatoes and Grape Seed OilSeparate the eggs into egg yolks and egg whites, whisk the egg yolks and 100 g sugar until foamy. Then mix in...
After Eight CakeFor the After Eight cake, line a loaf pan with Kronenöl Spezial with a fine butter flavor and dust with...
Dough Wreath with Minced MeatFor the dough wreath, fry the mince in a pan until crumbly and then add the onions and garlic and fry for...