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The best products from all brands in one delicious dessert!
375 g flour
75 g mixed dried fruit
125 ml lukewarm milk
60 g butter
1 cube of fresh yeast
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
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.
Cover and leave to stand in a warm place for about 10 minutes until the mixture begins to expand.
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.
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.
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.
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.
Serve hot or cold!