WINE CREAM CAKE Recipe

Описание: Today I show a fine cream cake. The cream contains wine. The wine taste is not intense but noticable. For a non alcoholic version you can substitute wine with fruit juice and advocaat with chocolate juice.

I hope you like my new video. Thanks for watching!
You can find the printable recipe on my Facebook page.

My Facebook page: www.facebook.com/cakeclassics1
My Google plus page: www.plus.google.com/+cakeclassics
My Twitter page: www.twitter.com/cakeclassics1

Musik from Audionetwork
Titel 1: Last Days of Summer (Terry Devine-King / Alicia Anderson / Nikolaj Bjerre / Ben Blakeman)
Titel 2: Golden (Barrie Gledden / Kes Loy / Chris Bussey)
Titel 3: Wallflower (Adam Drake )

Recipe:
-------
Sponge mixture:
6 eggs, separated
2/3 cup (130 g) sugar
1 tbsp vanilla flavored sugar
1.5 cups (180 g) cake flour
2 TL Baking powder


Baking:
Baking frame 10x8inch/26x20 cm on a
baking plate with baking paper
Alternative 10 inch (26 cm) Springform
Preheat oven
338°F (170°C)
bake for about 30 minutes
let cool down after baking

Wine cream:
1 cup white wine
1 tbbs cornstarch
1/3 cup (80 g) sugar
1 tbsp lemon juice
1.7 cups (400 g) whipping cream
6 leaves gelatine

Finishing:
1/3 cup (100 ml) Weißwein
1.3 cup (300 g) whipping cream
1 tbsp (1 EL) vanilla flavored sugar
1/4 cup (50 ml) advocaat
cocoa powder

Tips for preparation:
cut flan case twice
Non alcoholic version
substitute wine with fruit juice
substitute advocaat with chocolate juice
Alternative for gelatine: Agar
Before you finish the cake you have to cool it in the fridge for several hours/overnight
For cutting put the knife into a bowl with hot water, it makes it easier.


Français via Google Translate:

La Recette:
-------
Mélange éponge:
6 œufs, séparés
2/3 tasse (130 g) de sucre
1 cuillère à soupe de sucre vanillé
1,5 tasses (180 g) de farine à gâteau
2 cc de levure chimique


Cuisson:
Châssis de cuisson 10x8inch / 26x20 cm sur un
Plaque de cuisson de papier sulfurisé
Alternative de 10 pouces (26 cm) moule à charnière
Préchauffer le four
338 ° F (170 ° C)
Cuire au four environ 30 minutes
Laisser refroidir après cuisson

la crème de vin:
1 tasse de vin blanc
Une TBBS fécule de maïs
1/3 de tasse (80 g) de sucre
1 cuillère à soupe de jus de citron
1,7 tasses (400 g) de crème à fouetter
6 feuilles de gélatine

Finition:
1/3 tasse (100 ml) de vin blanc
1,3 tasse (300 g) de crème à fouetter
1 cuillère à soupe (1 cuillère à soupe) de sucre vanillé
1/4 tasse Advocaat (50 ml)
Poudre de cacao