Cranberry Punch Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff. Finally, add 100 g of sugar and vanillin sugar. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the sponge mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Let cool on a cake rack.

3. 3

   Soak gelatine in cold water. Wash the lemon thoroughly, peel the zest as a thin spiral and squeeze 1/2 lemon. Bring red wine, 1 tablespoon rum, 75 g sugar, Glühfix, lemon juice and zest to the boil briefly (approx. 1 minute) in a saucepan.

4. 4

   Remove from the heat, leave to stand for about 5 minutes, remove lemon peel and mulled wine bag. Squeeze the gelatine and dissolve in the hot wine. Pour into a bowl, allow to cool and put in a cool place.

5. 5

   In the meantime cut the sponge twice and sprinkle the rest of the rum on the cake. Place a cake ring around the lower cake base and spread 200 g cranberries on top. Cover with the second cake base.

6. 6

   Whip 250 g whipped cream until stiff. When the punch jelly begins to gel, fold in the cream. Spread the punch cream on the second base and cover with the third base. Put the cake in a cool place for 5-6 hours.

7. 7

   Whip the rest of the cream and sugar until stiff and place a good 1/3 in a piping bag with star-shaped spout. Remove the cake from the cake ring and spread the remaining cream all around. Decorate with cream tuffs, remaining cranberries and chocolate decoration.

8. 8

   Dust the edges and centre of the cake with cinnamon and chill until serving.

Nutrition Facts

KCAL
270 kcal

CARBS
29 g

FATS
14 g

PROTEINS
4 g