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🍰 Wine Cream Cake

484 kcal · 30 min · 4 servings

Ingredients

• 6 eggs (size M)
• 180 g sugar
• 2 tbsp hot water
• 150 g flour
• 25 g cornstarch
• 1 pinch baking powder
• 40 g cooled melted butter
• 6 sheets white gelatin
• 125 ml white wine
• 75 g sugar
• 1 untreated lemon (juice and grated zest)
• 3 egg yolks
• 400 ml whipping cream
• 7 tbsp red currant jelly
• 100 g blue grapes
• 400 ml whipping cream
• 2 packets cream stabilizer
• 2 tbsp red currant jelly

Instructions

1. 1. Separate the eggs. Beat the egg whites until stiff, gradually pouring in about 50 grams of sugar.
2. 2. Beat the egg yolks together with the water and the remaining sugar until thick and foamy.
3. 3. Add the egg whites to the egg yolk mixture.
4. 4. Mix flour, cornstarch, and baking powder.
5. 5. Sift the flour mixture over the egg whites.
6. 6. Fold everything together evenly using a whisk.
7. 7. Stir the butter into the batter at the end.
8. 8. Line the bottom of a 26-centimeter springform pan with baking paper.
9. 9. Pour the batter into the pan and smooth it out.
10. 10. Bake the base in the preheated oven at 175 degrees (convection 160 degrees) for about 20 minutes.
11. 11. Let the base cool in the pan for 10 minutes.
12. 12. Carefully release the base from the pan.
13. 13. Soak the gelatin in cold water for 5 minutes.
14. 14. Heat white wine, sugar, lemon juice, and lemon zest together with the egg yolk in a pot.
15. 15. Stir continuously until the mixture thickens, but do not let it boil.
16. 16. Squeeze out the gelatin and dissolve it in the warm mixture.
17. 17. Let the mixture cool until it starts to set slightly.
18. 18. Beat the cream until stiff.
19. 19. Fold the whipped cream into the cooled wine cream.
20. 20. Slice the cake base horizontally twice.
21. 21. Place the bottom layer on a cake plate.
22. 22. Spread the bottom layer with redcurrant jelly.
23. 23. Place the middle layer on top.
24. 24. Surround the middle layer with a cake ring.
25. 25. Spread about half of the wine cream evenly over the middle layer.
26. 26. Place the top layer on top.
27. 27. Spread the remaining cream on the top layer.
28. 28. Chill the cake in the refrigerator for 1 hour.
29. 29. Rinse the grapes and remove the stems.
30. 30. Beat the cream with cream stabilizer until stiff.
31. 31. Carefully remove the cake ring.
32. 32. Spread half of the cream on the sides of the cake.
33. 33. Mound the remaining cream in a mountain shape on top of the cake.
34. 34. Warm the redcurrant jelly and let it cool slightly.
35. 35. Decorate the cake with the grapes.
36. 36. Drizzle the cake with the redcurrant jelly.

Nutrition per serving

• kcal: 484
• Protein: 8 g · Fett/Fat: 29 g · Carbs: 46 g