Mulled wine slices

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
3.9 13
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 24
  • 60 g Ginger pickled in syrup
  • 250 g Butter or margarine
  • 350 g + 4 tablespoons sugar
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 3 TSP Cinnamon
  • 6 Eggs (size M)
  • 300 g Flour
  • 75 g Cornstarch
  • 2 TEASPOONS Baking Powder
  • 200 g Schmand
  • 400 g Whipped cream
  • 2 packages Cream stabiliser
  • 3 packages glaçage de gâteau clair non sucré
  • 500 ml Mulled wine
  • 400 g thickened wild cranberries
  • baking paper
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Chop the ginger finely. Cream fat, 300 g sugar, vanillin sugar and salt with the whisk of the hand mixer. First stir in cinnamon, then eggs one after the other. Mix flour, starch and baking powder and stir in. Finally stir in the ginger. Line the fat pan of the oven (approx. 32 x 39 cm) with baking paper. Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 30 minutes and cover with aluminium foil after approx. 20 minutes if necessary. Take the cake out of the oven and let it cool down for about 30 minutes

  2. 2

    Mix the sour cream and 50 g sugar with a whisk until smooth. Whip the whipped cream with the whisk of the hand mixer until stiff, while pouring in the cream firming agent and fold into the sour cream mixture. Pull the base on the baking paper from the fat pan. Remove the base from the baking paper, cut the base in half crosswise and place each half on a large board. Form 2 stable frames around the bases from aluminium foil. Cut the sour cream in half, place on top, spread evenly and chill for about 15 minutes

  3. 3

    Mix the cake glaze powder with 4 tbsp. sugar in a pot, stir gradually with mulled wine until smooth, stir in cranberries. Bring the icing to the boil while stirring constantly and cook for about 2 minutes. Cut the icing in half, immediately distribute evenly over the two creams and chill for about 2 hours. Carefully remove aluminium foil with a hot knife. Cut the cake into pieces

  4. 4

    waiting time approx. 3 hours

Nutrition Facts

KCAL
370 kcal
CARBS
45 g
FATS
18 g
PROTEINS
4 g