Christmas Ring Cake

Kersttulband

150 grams flour
75 grams cold butter
125 grams sugar
6 eggs
50 grams raisins
50 grams currants
50 grams candied peel or fruits 
grated peel of one lemon
icing sugar
pinch of salt

Splice the eggs. Beat the yolks and half of the sugar and the grated peel till the mix is light and fluffy. In a large bowl beat the egg whites till that mix is stiff (as for meringue) and fold in the remaining sugar. Using two knives, thoroughly cut the butter over, in and through the flour.

Fold the yolks/sugar mix into the egg whites, fold in the flour/butter mix, carefully add the raisins and currants.

Fill the mold (s) two-thirds with the mix and bake the cakes in a preheated oven at 175ºC/345ºF for about 40 minutes. Remove the small one after 20 minutes. Allow the cake (‘tulband’ is the Dutch word for ‘turban’ which the cake resembles) to breath for a few minutes. Then shake it out of the form upside down on a rack. Put the small cake on the opening. Dust the cakes with icing sugar and garnish with candied peel and/or fruit. Smakelijk eten.