![backen3-bild1.jpg](/contents/cms/a/default/ecdc7dc2-ece7-4342-85e3-348454737673/backen3-bild1.jpg)
Red Ruby Punch corners
SWEET, JUICY AND IRRESISTIBLY FRUITY
-
- 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.
-
For the icing, mix icing sugar with 5 tbsp Red Ruby Tea, spread on the cooled cake and sprinkle with chopped pistachios.
-
After the glaze has dried, cut the cake into about 20 triangles. Enjoy!
![backen3-bild2.jpg](https://mm-static-cdn.com/contents/cms/a/default/44b387c0-3dd6-4e5f-bd69-a0cdab9cc198/backen3-bild2.jpg)
![backen3-bild3.jpg](https://mm-static-cdn.com/contents/cms/a/default/a5c2ef71-1321-4819-b0ac-b04554e3aca0/backen3-bild3.jpg)
![backen3-bild4.jpg](https://mm-static-cdn.com/contents/cms/a/default/e44861df-95be-4aa0-9d29-1c1b23fe30e1/backen3-bild4.jpg)