Wine Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 21 g | (84 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.8 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 201 mg | (5 %) | ||
| Calcium | 109 mg | (11 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 251 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the sponge cake
- 6 eggs (medium size)
- 180 grams sugar
- 2 Tbsps hot water
- 150 grams Pastry flour
- 25 grams cornstarch
- 1 generous pinch Baking powder
- 40 grams cooled melted butter
- For the filling
- 6 sheets gelatin
- 125 milliliters white wine
- 75 grams sugar
- 1 organic lemon (juice and zest)
- 3 egg yolks
- 400 milliliters Whipped cream
- 7 Tbsps Red currant jelly
- For the garnish
- 100 grams red Grape
- 400 milliliters Whipped cream
- 2 packets whipped cream stabilizer
- 2 Tbsps red Red currant jelly
Preparation steps
For the sponge cake: Separate the eggs. Beat egg whites until stiff then gradually sprinkle in about 50 grams (approximately 2 ounces) sugar while mixing. Mix egg yolk with the water and remaining sugar until thick and fluffy. Mix flour with cornstarch and baking powder and fold into egg whites. Fold egg white mixture evenly into egg yolk mixture with a whisk. Finally, stir in the butter. Line the bottom of a springform pan of 26 cm (approximately 10 inch) diameter with parchment paper. Pour in batter and smooth out. Bake in a preheated oven at 175°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for about 20 minutes. Remove cake from oven and allow to cool for 10 minutes in the pan, then loosen and turn out onto a wire rack lined with parchment paper. Remove parchment paper from cake. Allow to cool completely.
For the filling: Soak gelatin for 5 minutes in cold water. Combine white wine with sugar, lemon juice, lemon zest and egg yolks in a saucepan. Heat while stirring until the mixture thickens (do not boil!). Squeeze gelatin and dissolve in filling mixture. Allow to cool until mixture begins to gel. Beat whipping cream until stiff and fold in.
Cut cake twice horizontally. Set lower layer on a plate and sprinkle with red currant jelly. Place a layer on top and put a cake ring around it. Spread just over half of the white wine filling smoothly on the layer. Place top layer and spread remaining cream on it. Chill in the refrigerator for 1 hour.
For the garnish: Rinse grapes and pluck from stems. Whip cream until stiff with whip cream stabilizer. Loosen cake ring carefully. Cover cake edge with just over half of the cream and pile remaining cream onto the top layer of the cake. Melt red currant jelly and about leave to cool. Decorate cake top with grapes, sprinkle with red currant jelly and serve.
