Red Wine Cake

For the red wine ring cake, first coat the ring cake molds with Kronenöl Spezial with a fine butter flavor and dust with flour. Preheat oven to 160 °C (top and bottom heat).Sift flour and baking powder. Separate eggs. Soak red wine, cloves, cinnamon stick, grated lemon and orange peel overnight, heat the next day and pour through a fine sieve. Beat egg yolks, powdered sugar, salt and vanilla sugar until foamy (min. 10 min.). Slowly stir red wine mixture into egg mixture, fold in couverture and sifted flour. Slowly pour in Kronenöl Spezial with fine butter flavor while stirring constantly. Beat egg whites well, add granulated sugar and beat until creamy. Gently fold the beaten egg whites into the mixture. Pour into the cake tins and bake in the oven for approx. 60 min. on the middle shelf. For the red wine sauce, bring red wine, granulated sugar, cinnamon stick and cloves to the boil and simmer for about 1 minute. Mix cornstarch with 2 tablespoons cold water until smooth, stir in and simmer briefly. Remove sauce from heat, pour through a fine sieve and let cool. Serve the red wine cake with the red wine sauce.

Preparation Tip:

Enjoy a glass of matching red wine with the red wine ring cake (preferably the red wine you used for baking).

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