Aðventukringla

Advent wreath

Ingredients

150 g soft butter
125g sugar
1 egg  
200 sour cream (10%)
240g flour
1 1/2 tsp baker's ammonia
2 tsp cardamom
1 tsp vanilla flavor  
3 tbsp Raisins
3 Tbsp dried prunes
3 tbsp dried, chopped apricots
3 tbsp chopped chocolate
50 g almond flakes
50 g granulated sugar (for sprinkling)


Preparation

Preheat the oven to 400 °F (200 °C) (upper/lower heat).

Mix the butter with the sugar and the egg and beat until fluffy.

Chop up the apricots and plums andmix with the raisins and chopped chocolate.

Then add the cardamom, vanilla flavor and sour cream.

Stir in the flour and baker's ammonia and knead everything thoroughly.

Place the dough in a greased Bundt cake tin and sprinkle with the flaked almonds and granulated sugar.

Bake the cake at 200 ° C for about 20 minutes on a medium shelf.

Let the cake cool in the tin for at least an hour before opening the springform pan and taking out the Advent wreath.

[Translated from here.]