MIni Bundt Cake with Frozen Parfait and Wine Sauce

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MIni Bundt Cake with Frozen Parfait and Wine Sauce
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 47 min.
Ready in
Calories:
634
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories634 kcal(30 %)
Protein12 g(12 %)
Fat40.2 g(35 %)
Carbohydrates52 g(35 %)

Ingredients

for
4
For the batter
20 grams Pine nuts
150 grams softened butter
120 grams sugar
3 eggs
100 grams Pastry flour
50 grams ground Hazelnuts
2 teaspoons Baking powder
1 generous pinch cinnamon
20 grams flaxseed
20 grams Sunflower seed
180 milliliters Mulled wine
butter (for the pan)
For the frozen parfait and syrup
Juice of 1 Oranges
Juice of 1/2 lemons
100 milliliters Red wine
5 tablespoons Black tea
50 grams sugar
1 egg
1 egg yolk
1 tablespoon Rum
100 milliliters Whipped cream
also
Sesame seeds (for garnish and for the pan)
How healthy are the main ingredients?
sugarWhipped creamsugarPine nutsflaxseedflaxseed

Preparation steps

1.

For the batter, toast pine nuts in a dry pan and let cool on a plate. Mix butter and sugar in a large bowl until creamy. Gradually mix in eggs. Sift flour, hazelnuts, baking powder and cinnamon over egg mixture, then quickly stir until batter is smooth. Fold pine nuts, flax seeds, sunflower seeds and mulled wine into batter.  

2.

Grease wells of mini bundt pan with butter and coat with sesame seeds. Fill wells of pan with batter. Bake in preheated oven at 200°C (fan: 180°C, gas mark 3-4) (approximately 400°F), 45-50 minutes. Cool cakes for 10 minutes in pan, then remove from pan and cool on a wire rack.

3.

For the frozen parfait and syrup, heat orange juice, lemon juice, red wine and sugar in a pan over high heat and bring to a boil and simmer for 5 minutes. Remove syrup from heat. Beat egg and egg yolks until frothy and gradually mix in 6 tablespoons hot syrup. Stir in rum. Mix cream until almost stiff and fold into. Pour about 125-150 ml (approximately 1/2 cup) mixture into chilled ramekins. Cover and freeze for 2-3 hours.

4.

Before serving, dip ramekins briefly in hot water and remove frozen parfait and place on dessert plates. Place mini bundt cake on plate (or cut slices, if using larger bundt cake pan). Drizzle with syrup and sprinkle with sesame. Serve immediately.