Wine Cream Cake with Fruit

0
Average: 0 (0 votes)
(0 votes)
Wine Cream Cake with Fruit
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
494
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories494 kcal(24 %)
Protein6.9 g(7 %)
Fat30.9 g(27 %)
Carbohydrates45 g(30 %)

Ingredients

for
12
For the batter
200 grams
softened Butter
grated zest of 1 untreated Lemons
80 grams
1 packet
3
Eggs (medium size)
400 grams
2 teaspoons
3-4 tablespoons Milk
For the cream
1 packet
clear Pie glaze
250 milliliters
2 tablespoons
6 tablespoons
600 milliliters
1 packet
For the fruit
200 grams
2
per 100 grams of green and red grapes (seedless) and red Currants

Preparation steps

1.

For the batter: Whip butter and lemon zest until creamy. Gradually stir in sugar, vanilla and eggs. Mix flour with baking powder and stir in alternately with the milk. Line the bottom of a springform pan of 26 cm (approximately 10 inch) diameter with parchment paper. Pour batter into pan and smooth. Bake in preheated oven at 180°C (gas mark 2-3, fan: 160°C) (approximately 350°F) for 35-40 minutes. After about 20 minutes cover with aluminum foil or parchment paper.

2.

Remove from oven and allow cake to cool for 10 minutes in the pan. Then carefully remove from the pan and allow to cool on a wire rack lined with parchment paper.

3.

For the cream: Combine glaze powder with white wine and 2 tablespoons sugar and prepare according to package instructions. Stir in lemon juice. Allow to cool but not to solidify.

4.

For the fruit: Rinse, trim and halve strawberries. Rinse nectarines and cut from the core into slices. Rinse grapes and halve. Rinse currants and strip berries with a fork from the stems. Mix fruits together.

5.

Whip cream until stiff then add stabilizer and remaining sugar. Stir wine glaze jelly and stir half into the cream. Cut cake in half horizontally. Place lower layer on a cake plate, spread with almost half of the wine cream, put on the top layer and spread with remaining wine cream. Place fruit on top. Heat remaining wine jelly until it becomes liquid. Carefully pour over the fruit. Chill cake in the refrigerator for 1-2 hours and then serve.