Wine Cream Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 575 cal. | (27 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 45 g | (180 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 206 mg | (5 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 60 g |
Ingredients
- For the cake
- 3 eggs (medium)
- 150 grams sugar
- 50 grams Marzipan
- 1 Tbsp Rum
- 90 grams Pastry flour
- 1 generous pinch Baking powder
- 225 grams Jam
- For the base
- 3 eggs (medium)
- 150 grams sugar
- 50 grams Marzipan
- 1 Tbsp Rum
- 120 grams Pastry flour
- 1 generous pinch Baking powder
- For the cream
- 12 white Gelatin sheet
- 4 egg yolks
- 100 grams sugar
- 2 Tbsps Rum
- 1 packet lemon zest
- 350 milliliters white wine
- 500 milliliters Whipped cream
Preparation steps
For the cake, beat eggs until thick and creamy with sugar. Add marzipan in pieces. Pour in rum and stir. Sift in flour and baking powder. Quickly stir. Line a baking sheet with parchment paper and spread dough on top. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 10 minutes. Remove from oven and flip onto a piece of parchment paper sprinkled with sugar. Spread jam on top and tightly roll.
For the base, mix ingredients to make a dough. Line bottom of a springform pan measuring 26 cm (approximately 10 inches) in diameter with parchment paper. Pour in dough and bake for 18-20 minutes. Remove from pan and cool on a wire rack.
For the filling, soak gelatin in cold water. Mix egg yolks with sugar, rum and lemon zest in a bowl. Beat over a hot water bath, slowly pouring in wine, until creamy. Express gelatin, add and dissolve while stirring. Set bowl over an ice water bath and stir until cold. Refrigerate until almost set. Beat cream until stiff and fold into filling.
Place base on a cake plate and surround with a cake ring. Cut jelly roll into slices and place 12 aside. Spread cream onto base while adding remaining jelly roll slices. Top with reserved jelly roll slices around border and chill for 2-3 hours.
Press jam through a sieve into a saucepan. Boil while stirring. Spread jam over cake and chill for 1-2 hours. To serve, sprinkle cake with pistachios and slice.
