Christmas Fruit and Nut Cake

Chop and mix currants, raisins and apple. Shape lemon peel on top. Mix flour, spices and Kölln Instant Flakes, knead in light butter and add to raisin mixture. Add remaining ingredients and mix until smooth.

Grease a large pudding mold (or several small ones) with lids. Pour batter into pudding mold and close lid. Heat water in a large saucepan. Place in pan and cook cake in bain-marie at low temperature for about 70-90 minutes. The mold should be three-quarters in the water and the lid of the pot should be closed.

For the caramel stars, melt sugar in a frying pan at low temperature. Fold in the Köllns Echte Kernige. Spread amount on a greased parchment paper. Cut out stars with greased ramekins.

Remove cooled cake from mold and bring to table decorated with caramel stars.

Tip: Serve this Christmas treat with a zabaglione made to an original Italian recipe.

Tip: Always use aromatic spices to refine your dishes!

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