Nuts-fruitcake with brandy sauce

Name: nuts-fruitcake with brandy sauce
Cook time: 85 min
Total time: 85 min
Yield: 4
Ingredients: 1 medium oranges cleaned up; 4 cut White bread old; 3 el pine nuts; 25 g unroasted walnuts; 2 el white raisins; 3 el cognac; 4 veded apricots without pit; 25 g butter cold; 4 el wheat flour; 5 el light brown caster sugar; 1,5 tl biscuit and speculaas spices; 125 ml fresh cream

A tasty recipe. The vegetarian dessert contains the following ingredients: medium hand orange (cleaned), bread (old), unroasted walnuts and light brown sugar.

Ingredients

Kitchen Stuff

4 souffle mold (content approx. 2 dl)
1 baking dish (approx. 24 x 24 cm)

Directions

Preheat the oven to 175 ºC or gas temperature 3.
Grate the orange zest of the orange. Cut the crusts of the bread and crumble the bread.
Roast the pine nuts in a frying pan without oil or butter until golden brown. Finely chop the walnuts. Stir the raisins and cognac together.
Cut the apricots and cold butter into small pieces. Beat the eggs. Grease the soufflé molds lightly with walnut oil.
Spoon the bread crumbs, flour, sugar, biscuits, half of the orange zest, pine nuts, walnuts, raisins and apricots.
Stir in the eggs, butter and 4 tbsp walnut oil. Divide the mixture over the molds and place in an oven dish.
Add so much boiling water that the molds are about half below. Lightly grease a piece of aluminum foil with walnut oil and place on the dish with the molds.
Bake the cakes in the middle of the oven in about 1 hour until done.
Allow to cool down and store cooled in the refrigerator. Warm the cakes before serving again in the oven for about 2-3 minutes.
Beat the whipped cream half-stiff with the sugar and cognac and gently remove the warm cakes from the molds with a knife.
Put the molds on plates, turn them together and let the cakes slide out of the molds.
Serve the cold sauce separately and sprinkle with the rest of the orange zest.