Easter cake with mango glaze and cantuccini

Name: Easter cake with mango glaze and cantuccini
Cook time: 20 min
Total time: 145 min
Yield: 8
Ingredients: 200 g butter at room temperature; 200 g sugar; 1 el almond flavor bottle of 30 ml; 3 Eggs organic; 50 ml milk; 200 g self raising flour; 250 g powdered sugar; 5 el apple mango juice; 1 bag jelly beans sweets, 350 g; 12 cantuccini (almond biscuits, bag 175 g), coarsely crumbled

A tasty recipe. The dessert contains the following ingredients: butter (at room temperature), sugar, almond flavor (bottle 30 ml), eggs (organic), milk, self-raising flour, powdered sugar, apple-mango juice, jelly beans (candies, 350 g), cantuccini (( almond biscuits, bag 175 g) and coarsely crumbled).

Ingredients

Kitchen Stuff

cake mold (length approx. 24 cm, greased)

Directions

Preheat the oven to 175 ° C.
Whisk the butter with the sugar and the almond flavoring creamy with a whisk.
Add the eggs one by one and beat until smooth.
Add the milk.
Sift the flour above the batter and stir it through.
Spoon the batter into the mold and bake the cake in the oven in 75 minutes brown and done.
Let the cake rest for 10 minutes in the mold, and then place it out of the mold on an oven rack.
Let the cake cool down further.
In the meantime, put the powdered sugar in a bowl and add the mango juice drop by drop and stirring until a thick glaze is formed.
Divide the glaze over the cooled cake.
Immediately press the jelly beans and sprinkle with the cantuccini.
Let the glaze harden in at least 30 minutes..