Honey Cake – Casserole

Beat the butter with the sugar until fluffy and gradually add the yolks.

Finely grate the honey cake and add half of it to the butter-yolk mixture and mix well. Then add the spices, candied orange and lemon peel, currants and the grated lemon peel.

Beat the egg whites until stiff, slowly sifting in the sugar, and fold into the mixture with the rest of the ground honey cake.

Using a piping bag with a large nozzle, pipe the mixture into the buttered and sugar-coated cups.

Cook in a water bath at 180 degrees for about 25 minutes.

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