Mulled wine cake

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
5 3
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 12
  • 200 g Butter
  • 200 g Sugar
  • 1 pinch Salt
  • 1 package Vanillin sugar
  • 3 Eggs (size M)
  • 275 g Flour
  • 2 TEASPOONS Baking Powder
  • 1/2 TABLESPOON Cocoa powder
  • 125 ml Mulled wine
  • 3 Apples (about 200 g each)
  • 7-10 Tbsp Juice of 1 lemon
  • 7 Cloves
  • 4 sheets Gelatine
  • 400 g Whipped cream
  • 250 g Ricotta cheese
  • 145 g Caramel spread
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Cream butter, 150 g sugar, salt and vanillin sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and cocoa and stir in alternately with the mulled wine.

  2. 2

    Pour into a greased springform pan (20 cm Ø) sprinkled with flour and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Remove and let cool on a cake rack.

  3. 3

    Peel and quarter the apples and remove the core. Dice quarters and simmer with lemon juice, cloves and 50 g sugar in a saucepan over medium heat until soft. Remove the cloves. Finely mix the apple compote with a hand blender.

  4. 4

    Pour into a bowl, allow to cool, cover with foil and chill.

  5. 5

    Soak gelatine in cold water. Whip the cream until stiff. Mix ricotta and apple puree, gradually fold in 150 g cream. Squeeze out the gelatine, dissolve and stir in 4 tbsp. of the apple cream, stir into the remaining apple cream.

  6. 6

    Carefully remove the mulled wine base from the mould and cut through horizontally 2 times. Place the bottom base on a plate, enclose it with a cake ring and spread with 60 g caramel spread.

  7. 7

    Spread half of the apple cream on top and place the middle cake layer on top. Spread 60 g caramel spread and the remaining apple cream on top as before. Place the top cake layer on top. Chill the cake for at least 1 1/2 hours.

  8. 8

    Carefully remove the cake from the ring. Pour 100 g of the remaining cream into a piping bag with a medium star-shaped spout. Spread the rest of the cream on the cake. Spray cream into 12 tuffs and decorate with remaining caramel.

Nutrition Facts

KCAL
510 kcal
CARBS
50 g
FATS
30 g
PROTEINS
8 g