Wine Cream Cake

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Wine Cream Cake
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Health Score:
51 / 100
1 hr 15 min.
ready in 2 h. 15 min.
Ready in

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie459 cal.(22 %)
Protein8 g(8 %)
Fat29 g(25 %)
Carbohydrates40 g(27 %)
Sugar added21 g(84 %)
Roughage3 g(10 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.9 μg(10 %)
Vitamin E2 mg(17 %)
Vitamin K13.4 μg(22 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2 mg(17 %)
Vitamin B₆0.1 mg(7 %)
Folate39 μg(13 %)
Pantothenic acid0.9 mg(15 %)
Biotin12.8 μg(28 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C36 mg(38 %)
Potassium201 mg(5 %)
Calcium109 mg(11 %)
Magnesium26 mg(9 %)
Iron1.3 mg(9 %)
Iodine7 μg(4 %)
Zinc1.1 mg(14 %)
Saturated fatty acids15.8 g
Uric acid12 mg
Cholesterol251 mg
Complete sugar28 g


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
How healthy are the main ingredients?
Whipped creamsugarGrapesugaregglemon

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.