Sliced walnut wedges
Sliced walnut mooncakes with rum glaze will take you back to your childhood, when our grandmothers loved to prepare them not only for Christmas. If you haven't tasted them yet, definitely try them. They are irresistibly good and easy to prepare.
Ingredients · Servings 1 sheet
- 140 g softened butter
- 140 g powdered sugar
- 120 g ground walnuts
- 130 g semi-coarse flour
- 4 eggs
- 2 tablespoons cocoa
- grease for wiping the sheet metal
- coarse flour for dusting the baking sheet
- Frosting:
- 2 cups powdered sugar
- 2 tablespoons rum
- 2 tablespoons hot water
- 2 tablespoons oil
Method · 1 h 20 min
- Preheat the oven to 180 °C. Grease the baking sheet and sprinkle with coarse flour.
- Beat the softened butter with the sugar until foamy. Add the egg yolks and beat again. Sift the flour and cocoa into the egg yolk mixture and mix carefully. Finally, stir in the ground nuts.
- Beat the egg whites until stiff and carefully fold into the batter with a hand whisk.
- Spread the dough onto the prepared baking sheet and place in the preheated oven. Bake for about 20 minutes.
- Whisk together the sugar, rum, hot water and oil to make the icing.
- Remove the baking sheet from the oven and pour the rum glaze over the still warm sponge cake.
- Let it set for about 15 minutes and cut out the marigolds with a metal cutter.
