Mulled wine Danube waves

Name: Mulled wine Danube waves
Cook time: 2 h
Total time: 2 h
Yield: 48
Ingredients: 1 l Milk; 410 g Sugar; 2 packages Pudding powder "Vanilla Flavor"; 100 ml dry red wine; 1 Bag "Glühfix" (red wine spice); 1 glass (720 ml) Cherries; 550 g room-warm butter; 6 Eggs (size M); 350 g Flour; 1 package Baking Powder; 2 TABLESPOONS Cocoa powder; 250 g Icing sugar; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 48

1 l Milk
410 g Sugar
2 packages Pudding powder "Vanilla Flavor"
100 ml dry red wine
1 Bag "Glühfix" (red wine spice)
1 glass (720 ml) Cherries
550 g room-warm butter
6 Eggs (size M)
350 g Flour
1 package Baking Powder
2 TABLESPOONS Cocoa powder
250 g Icing sugar
7-10 Tbsp Grease

Directions

1
Stir 150 ml milk, 120 g sugar and pudding powder until smooth. Boil 850 ml milk. Stir in the pudding powder and simmer for another 1 minute. Pour the pudding into a bowl, place foil directly on the surface and allow to cool. Bring red wine, Glühfix and 40 g sugar to the boil and let it simmer for about 10 minutes. Take out Glühfix and let red wine cool down.
2
In the meantime, drain the cherries well. Stir 250 g butter and 250 g sugar until thick and creamy. Stir in eggs and 5-6 tablespoons of flour one after the other, alternating. Mix remaining flour and baking powder and stir in briefly. Halve the dough. Spread half of the dough evenly with a dough card on a deep, greased baking tray (32 x 39 cm) or a fat pan. Stir half of the red wine and the cocoa powder into the remaining dough. Spread carefully on the light-coloured dough. Spread the cherries evenly on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Let them cool down.
3
Stir half of the red wine and the cocoa powder into the remaining dough. Spread carefully on the light-coloured dough. Spread the cherries evenly on the dough. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 35 minutes. Let them cool down. Whip 300 g butter with the whisk of the hand mixer until thick and creamy (approx. 15 minutes). Stir in the pudding by the spoonful. Spread the butter cream evenly on the cooled cake and refrigerate for at least 2 hours, preferably overnight. Mix the remaining red wine and icing sugar to a glaze. Coat the buttercream evenly with the icing. Let it dry and cut the cake into approx. 48 cubes
4
Whip 300 g butter with the whisk of the hand mixer until thick and creamy (approx. 15 minutes). Stir in the pudding by the spoonful. Spread the butter cream evenly on the cooled cake and refrigerate for at least 2 hours, preferably overnight. Mix the remaining red wine and icing sugar to a glaze. Coat the buttercream evenly with the icing. Let it dry and cut the cake into approx. 48 cubes