Red wine and orange cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the buttercream, mix 1 1/2 sachets of custard powder and 25 g sugar, stir with 150 ml red wine until smooth. Bring 600 ml red wine to the boil in a pot, remove from the heat. Stir in the pudding powder. Bring to the boil while stirring and simmer for about 1 minute. Pour into a bowl, cover with foil and let it cool down at room temperature. Drain the cherries on a sieve, collecting the juice. Put some cherries aside for decoration. Boil up the juice with vanilla sugar. Stir 1/2 sachet pudding powder with a little water until smooth. Stir into the boiling liquid and simmer for about 1 minute.

2. 2

   Stir in the cherries and let it cool down. For the sponge cake, separate the eggs. Beat the egg white and 4 tablespoons of water until stiff. Add salt and 150 g sugar. Stir in egg yolks and orange peel one after the other. Mix flour and baking powder. Sift over the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let them cool down. Remove the base from the tin and remove the baking paper. Cut the base twice horizontally. Place a cake ring around the lower cake base. Beat butter and icing sugar with the whisk of the hand mixer until frothy (approx. 10 minutes). Stir the pudding until smooth and stir in by the spoonful. Pour approx. 2/3 of the cream into a piping bag with a large perforated spout. Pour the cherry compote into another piping bag. Pour 2 compote rings onto the bottom base.

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Let them cool down. Remove the base from the tin and remove the baking paper. Cut the base twice horizontally. Place a cake ring around the lower cake base. Beat butter and icing sugar with the whisk of the hand mixer until frothy (approx. 10 minutes). Stir the pudding until smooth and stir in by the spoonful. Pour approx. 2/3 of the cream into a piping bag with a large perforated spout. Pour the cherry compote into another piping bag. Pour 2 compote rings onto the bottom base. Fill the gaps with the buttercream. Place the second base on top and press down. Repeat the process with compote and cream. Place the upper base on top. Chill the cake for about 30 minutes. Remove the cake from the ring. Spread with the remaining cream. Decorate the cake with chocolate rolls, orange peel and set aside cherries. Put the cake in a cool place for at least 1 hour

4. 4

   Fill the gaps with the buttercream. Place the second base on top and press down. Repeat the process with compote and cream. Place the upper base on top. Chill the cake for about 30 minutes. Remove the cake from the ring. Spread with the remaining cream. Decorate the cake with chocolate rolls, orange peel and set aside cherries. Put the cake in a cool place for at least 1 hour

5. 5

   4 hours waiting time

Nutrition Facts

KCAL
400 kcal

CARBS
40 g

FATS
21 g

PROTEINS
3 g