Red wine cake

Red wine cake
Quantity Ingredient
250 g Butter
180 g Sugar
1 packet Vanilla Sugar
5 Eggs
0,25 l Red wine
100 g Dark chocolate
1 tsp Ground cinnamon
10 g Deoiled cocoa
200 g Hazelnuts
125 g Wheat Flour Type 405
1 packet Back Powder
100 g Cream
100 g Fresh cherries

For the red wine cake butter with sugar, vanilla sugar and eggs foamily stir. Gradually add about 1/4 l of dry red wine. Cut the dark chocolate into small pieces and stir in. Add 1 level teaspoon of cinnamon and 1 heaped teaspoon of deoiled cocoa. Briefly roast ground hazelnuts dry in a coated pan until they begin to smell. Allow to cool slightly, mix with flour and baking powder and stir into the dough. Preheat oven to 180°. Lightly grease a 26 springform pan and fill in the dough. Stone 200 g cherries and press them lightly into the dough. You'll sink all the way in later. Bake the red wine cake on the middle shelf for about 60 minutes. Use a wooden stick to check whether no more dough remains sticky. Then the cake is ready. Remove the red wine cake with a knife from the edge of the springform pan, remove the ring and let the red wine cake cool on a grill. Whip the cream until stiff and decorate the red wine cake with cream spots and cherries.

Servings: 12, Difficulty: 
Preparation time: 15 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
480 kcal
33 g
8 g
36 g

(C)opyright by Marions Kochbuch