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Mannertone

The best products from all brands in one delicious dessert!

Ingredients

375 g flour
75 g mixed dried fruit
125 ml lukewarm milk
60 g butter
1 cube of fresh yeast
3 eggs
2 tbs confectioners’ sugar (for the dough)
1 tbs confectioners’ sugar (for the poolish)
2 tbs orange juice

Chopped peel from 2 lemons
A little milk for glazing
Butter to grease the tin

10 rum and coconut balls
15 Dragee cookies
3 Ildefonso chopped into small cubes
½ pack Manner wafers, broken

Preparation
  1. Mix the dried fruit with the lemon zest and orange juice in a bowl and place to one side. Crumble the yeast in a bowl and stir with the sugar and 2 tablespoons of water until smooth.

  2. Cover and leave to stand in a warm place for about 10 minutes until the mixture begins to expand.

  3. Sift the flour in a large bowl and add the knobs of butter. Quickly work the mixture to form a “crumbly” dough. Add the dried fruit mixture.

  4. In a second bowl, thoroughly beat the eggs with the rest of the sugar and milk and knead with the crumbly dough to form a smooth dough. Leave the dough to rise for about 30 minutes.

  5. Work in the rum and coconut balls, Dragee cookies, Ildefonso cubes, and Manner wafers. Then place the mixture in a greased, high-sided baking mold (or a heat-resistant container) with a diameter of 20 cm.

  6. Leave it to rise for another ½ hour and place in an oven preheated to 220°C. Reduce the temperature from 220°C to 180°C, glaze the dough with milk, and bake for around 1 hour.

Tip

Serve hot or cold!