Spice Wreath

Keep one tbsp. of the butter, mix the rest until thick and creamy, add sugar and eggs and mix. Mix cornflour, flour and baking powder, add to the dough form. Add cocoa and hazelnuts, stir until smooth.

Chop the chocolate into very small pieces, scrape out the pulp of the vanilla pod and add both to the dough together with the spices, aromas and rum. Pour the dough into a cake pan greased with the remaining butter and bake on the lowest rack of the stove at 180 degrees for about 50 minutes.

Melt the cooking chocolate and spread it on the cooled cake. Decorate with almond slivers and candied fruit.

Tip: Always use aromatic spices to refine your dishes!

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