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Backen mit Tee

Preparation Time

1 Servings

Red Ruby Punch corners

SWEET, JUICY AND IRRESISTIBLY FRUITY


Ingredients for Servings

  • 250 g Butter
  • 150 g Sugar
  • 2 table spoon vanilla sugar
  • 4 eggs
  • 150 g grated couverture chocolate
  • 250 g flour
  • 1/2 packet baking powder
  • 125 ml Red Ruby Tee
  • 200 g icing sugar
  • 5 table spoon Red Ruby Tee
  • 1 portion of chopped pistachios

In the winter months these fruity punch corners go particularly well with dark chocolate pieces. The icing also means the snacks fit perfectly on any biscuit plate, making these tasty treats an all year round winner!

    • Mix the butter with the sugar.

    • Stir in the eggs.

    • Gradually add couverture chocolate, flour, baking powder and 125 ml Red Ruby tea.

    • Place the dough on a baking tray and bake at 200° for about 25 minutes.

  1. For the icing, mix icing sugar with 5 tbsp Red Ruby Tea, spread on the cooled cake and sprinkle with chopped pistachios.

  2. After the glaze has dried, cut the cake into about 20 triangles. Enjoy!


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