Mulled wine cake

Name: Mulled wine cake
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 325 g soft butter or margarine; 250 g Sugar; 2 TEASPOONS Cinnamon; 1 package Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 300 g ground hazelnuts; 225 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp grated peel of 1 untreated orange; 5 TABLESPOONS Whipped cream; 500 g Icing sugar; 7-8 TABLESPOONS Mulled wine; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp sugar pearls; 7-10 Tbsp Fat and flour

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

325 g soft butter or margarine
250 g Sugar
2 TEASPOONS Cinnamon
1 package Vanillin sugar
1 pinch Salt
5 Eggs (size M)
300 g ground hazelnuts
225 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp grated peel of 1 untreated orange
5 TABLESPOONS Whipped cream
500 g Icing sugar
7-8 TABLESPOONS Mulled wine
1-2 TABLESPOONS Lemon juice
7-10 Tbsp sugar pearls
7-10 Tbsp Fat and flour

Directions

1
Cream fat, sugar, cinnamon, vanillin sugar and salt. Stir in the eggs one after the other. Mix hazelnuts with flour and baking powder. Stir orange zest, flour mixture and cream into the fat cream. Grease the fat pan of the oven and dust with flour. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 C/ gas: level 2) for 20-25 minutes.
2
Take out and let cool down. Mix 400 g icing sugar and mulled wine with the whisk of the hand mixer until smooth. Spread the cake with it and let it dry. Cut into rhombs (approx. 5 cm wide). Stir 100 g icing sugar with lemon juice until smooth. Decorate the lozenges with it, sprinkle with sugar pearls and let dry.
3
Waiting time approx. 1 hour