WINE CREAM CAKE Recipe

Today I show a fine cream cake. The cream contains wine. The wine taste is not intense but noticable. For a non alcoholic version you can substitute wine with fruit juice and advocaat with chocolate juice.

I hope you like my new video. Thanks for watching!
You can find the printable recipe on my Facebook page.

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Musik from Audionetwork
Titel 1: Last Days of Summer (Terry Devine-King / Alicia Anderson / Nikolaj Bjerre / Ben Blakeman)
Titel 2: Golden (Barrie Gledden / Kes Loy / Chris Bussey)
Titel 3: Wallflower (Adam Drake )

Recipe:
——-
Sponge mixture:
– 6 eggs, separated
– 2/3 cup (130 g) sugar
– 1 tbsp vanilla flavored sugar
– 1.5 cups (180 g) cake flour
– 2 TL Baking powder

Baking:
– Baking frame 10x8inch/26×20 cm on a
– baking plate with baking paper
– Alternative 10 inch (26 cm) Springform
– Preheat oven
– 338°F (170°C)
– bake for about 30 minutes
– let cool down after baking

Wine cream:
– 1 cup white wine
– 1 tbbs cornstarch
– 1/3 cup (80 g) sugar
– 1 tbsp lemon juice
– 1.7 cups (400 g) whipping cream
– 6 leaves gelatine

Finishing:
– 1/3 cup (100 ml) Weißwein
– 1.3 cup (300 g) whipping cream
– 1 tbsp (1 EL) vanilla flavored sugar
– 1/4 cup (50 ml) advocaat
– cocoa powder

Tips for preparation:
– cut flan case twice
– Non alcoholic version
– substitute wine with fruit juice
– substitute advocaat with chocolate juice
– Alternative for gelatine: Agar
– Before you finish the cake you have to cool it in the fridge for several hours/overnight
– For cutting put the knife into a bowl with hot water, it makes it easier.

Français via Google Translate:

La Recette:
——-
Mélange éponge:
– 6 œufs, séparés
– 2/3 tasse (130 g) de sucre
– 1 cuillère à soupe de sucre vanillé
– 1,5 tasses (180 g) de farine à gâteau
– 2 cc de levure chimique

Cuisson:
– Châssis de cuisson 10x8inch / 26×20 cm sur un
– Plaque de cuisson de papier sulfurisé
– Alternative de 10 pouces (26 cm) moule à charnière
– Préchauffer le four
– 338 ° F (170 ° C)
– Cuire au four environ 30 minutes
– Laisser refroidir après cuisson

la crème de vin:
– 1 tasse de vin blanc
– Une TBBS fécule de maïs
– 1/3 de tasse (80 g) de sucre
– 1 cuillère à soupe de jus de citron
– 1,7 tasses (400 g) de crème à fouetter
– 6 feuilles de gélatine

Finition:
– 1/3 tasse (100 ml) de vin blanc
– 1,3 tasse (300 g) de crème à fouetter
– 1 cuillère à soupe (1 cuillère à soupe) de sucre vanillé
– 1/4 tasse Advocaat (50 ml)
– Poudre de cacao