For the mulled wine, warm red wine, orange juice and 1 sachet of vanilla sugar. Take it off the stove, add the Glüh-fix bag and let it steep for about 5 minutes. Remove the bag and let the mulled wine cool down. Mix fat, sugar, salt and remaining vanilla sugar with the whisk of the hand mixer until creamy. Stir in eggs one after the other.
Mix flour, cocoa, baking powder and almonds and stir into the fat egg mass. Add cooled mulled wine and stir in. Fold in grated chocolate. Pour the dough into a greased springform pan (26 cm Ø) with breadcrumbs and a tube bottom insert. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 55-60 minutes. Remove the cake from the oven, place on a grid and allow to cool slightly in the mould. Remove from the mould and allow to cool completely. For the icing, mix icing sugar, egg white and lemon juice with the whisk of the hand mixer. Cover the cake with the whisk and let it dry.
Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 55-60 minutes. Remove the cake from the oven, place on a grid and allow to cool slightly in the mould. Remove from the mould and allow to cool completely. For the icing, mix icing sugar, egg white and lemon juice with the whisk of the hand mixer. Cover the cake with the whisk and let it dry. Decorate as you like with cherries and pistachios
waiting time approx. 1 1/2 hours