Bischofsbrot or Bishop’s bread is a category of fine bagels, with walnuts, raisins and chocolate. Ideal treat along the afternoon coffee or tea.
100 g (3.5 oz) sugar
70 g (2.5 oz) walnuts
70 g (2.5 oz) chocolate
grated lemon rind
70 g (2.5 oz) raisins
70 g (2.5 oz) soft flour
Separate yolks from the egg-whites. Cut the walnuts and chocolate into smaller pieces.
Mix the yolks with sugar and lemon rind until frothy. Add walnuts, chocolate and raisins. Stir them in the yolks, gradually adding flour. In the end slowly mix the beaten egg-whites.
Pour the mixture into greased and floured mold with ribs. Bake in an oven previously heated to 180°C for about 30 minutes.
Sprinkle the baked cake with powder sugar, slice it and serve with warm drinks.
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