Punch Hearts

Name: Punch Hearts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 250 g Butter or margarine; 350 g Sugar; 1 package Vanillin sugar; 450 g Flour; 1 package Baking Powder; 1 knife tip Cinnamon; 1 pinch Salt; 3 Eggs (size M); 500 ml Red wine; 1 Cinnamon stick; 4 Cloves; 1/4 TEASPOON ground ginger; 7-10 Tbsp pink sugar; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

250 g Butter or margarine
350 g Sugar
1 package Vanillin sugar
450 g Flour
1 package Baking Powder
1 knife tip Cinnamon
1 pinch Salt
3 Eggs (size M)
500 ml Red wine
1 Cinnamon stick
4 Cloves
1/4 TEASPOON ground ginger
7-10 Tbsp pink sugar
7-10 Tbsp Grease

Directions

1
Cream fat with 200 g sugar and vanillin sugar. Mix flour, baking powder, cinnamon and salt. Add eggs, 375 ml red wine and flour mixture. Beat with the whisk of the hand mixer for about 3 minutes. Grease the heart ring form (500 ml content). Fill 1/3 of the dough into the form and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes.
2
Let cool down briefly, turn out onto a cake rack. Wash, dry and grease the tin again. Bake another two hearts one after the other. Reduce 125 ml red wine, 150 g sugar, cinnamon stick, cloves and ginger in a small saucepan for about 10 minutes open at high heat until syrupy. Remove cinnamon stick and cloves. Pour the syrup over the hearts by the spoonful. Sprinkle with pink sugar
3
Waiting time approx. 1 hour