(*) for a cake springform pan of about 24 cm ø , bottom covered with parchment paper, edges greased.
Mix flour with cocoa powder and baking powder. Mix in a baking bowl.
Add milk, cream, oil, kirsch, sugar and spices, stir well. Mix the minced Ringli into the dough. Pour little batter into prepared pan, place ringli set aside with domed side out along edge of pan, spread remaining batter evenly in pan.
Bake: Forty-five minutes in the bottom half of the oven heated to 180 °C.
Take out, cool, remove the edge of the mold, turn out onto a rack, remove the bottom and the parchment paper, cool.
Shelf life: wrapped in foil in the refrigerator for 5 days.
Replace Willisauer Mini Ringli with Basler Läckerli. Roughly chop all Läckerli, mix into the dough. Prepare and bake as Willisauer-Ringli cake. After cooling, decorate with powdered sugar.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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