A cake recipe for all foodies:
1. chop candied orange peel and candied lemon peel and soak in brandy with raisins. Crumble the biscuit crumbs. Mix the cooking chocolate with flour, cookie crumbs, almond kernels, gingerbread spice and the sifted baking powder.
Beat the butter with the egg yolks until light and fluffy. 3.
Beat the egg whites until firm and fluffy, gradually adding the sugar.
4. Mix 1/3 of the egg whites, the preserved fruit and the breadcrumb mixture into the butter mixture. Then fold in the remaining egg whites with a spatula. 5.
Preheat the oven to 170 °C. 6.
Coat a cake pan with softened butter and dust with flour. Pour in the mixture and spread until smooth. Bake in the heated oven on the bottom rack for about 1 hour.
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