Читать книгу German Baking - Dr. Oetker - Страница 20

Red wine cake

Rotweinkuchen

Preparation time: about 20 minutes

Baking time: 55–60 minutes

WITH ALCOHOL

About 15 slices

For the tin (25 x 11 cm/10 x 4½ in)

a little fat, flour

For the sponge

200 g/7 oz (1 cup) soft margarine or butter

100 g/3½ oz (½ cup) sugar

1 sachet vanilla sugar

1 tablespoon rum

1 pinch salt

3 eggs (medium)

200 g/7 oz (2 cups) plain (all purpose) flour

2 level teaspoons cocoa powder

1 level teaspoon ground cinnamon

2 ½ level teaspoons baking powder

100 g/3½ oz (1 cup) grated chocolate

50 g/2 oz (3⁄8 cup) peeled chopped almonds

100 ml/3½ fl oz (½ cup) red wine

Per slice

P: 4 g, F: 16 g, C: 21 g, kcal: 252

1Grease and flour the cake tin. Preheat the oven:

Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2Whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar, rum and salt little by little, stirring all the time, until you obtain a smooth, even mixture. Whisk in the eggs, one after the other, for about ½ minute each on the highest setting.

3Mix the flour with the cocoa, cinnamon and baking powder. Then quickly whisk in, one after the other, the grated chocolate, almonds and red wine using the medium setting.

4Transfer the mixture into the cake tin and put on a shelf in the bottom third of the preheated oven.

Bake the cake for 15-20 minutes.

Then make a lengthways cut about 1 cm/ ⅜ in deep in the middle of the cake using a sharp knife.

Bake the cake for another 40 minutes.

5Leave the cake in the tin for about 10 minutes, then take it out and leave to cool on a rack.