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Cake "White mulled wine" (Gluhweincreme - Torte)

Cake "White mulled wine" (Gluhweincreme - Torte)

Category: Confectionery
Kitchen: german
White mulled wine cake (Gluhweincreme - Torte)

Ingredients

BISCUIT:
Yolks 6 pcs.
Protein 4 things.
Sugar 100 g
Vanilla to taste
Zest of ½ lemon
Flour 50 g
Starch 50 g
Additives to dark dough:
Hazelnut 50 g
Cocoa 20 g
a pinch of spices:
Cinnamon (powder)
Clove (powder)
Muscat (powder)
MULLED WINE:
White sweet / semi-sweet wine 375 ml
Cinnamon 1 stick
Carnation 3 pcs.
Star anise (star anise) 2 beams
Lemon 4 slices
CREAM:
All mulled wine (see above)
Agar (gelatin) 12 g (16 g)
Yolks 6 pcs.
Sugar 75 g
Cream from 30% fat 200 ml
Cherry Sugar. 30 g

Cooking method

  • In theory, the title should contain "White Gluvine".
  • Glühwein from glühender Wein - blazing wine, hot wine.
  • But in the Russian language the name Mulled wine took root, according to some sources this was due to the fact that it did not come directly from Old German, but through Polish means (in Polish it is also noted glintwajn).
  • So I didn’t break the tradition and took a closer name to us.
  • After all, the main thing is to sound understandable and enticing, right?
  • And the fact that Gluwein is very attractive for German cuisine and is widespread in all lands - you can see for yourself by typing this word in the search engine of any major German culinary portal.
  • Unimaginable amount of muffins, pies, cakes…. jelly, marmalades, tiramisu and pannacotta ... and, of course, apples and pears in mulled wine gluweine ... meat and poultry with gluwein ... and vegetables ... and ice cream ...
  • For me, the most interesting thing is to try this cake. He will be an experiment
  • Biscuit:
  • 1. Grind the yolks with 2/3 sugar, vanilla and lemon zest.
  • Beat the whites with the remaining sugar until they become firm.
  • Put the whites on the yolk mass and sift the flour, starch on top and mix carefully.
  • Gently mix half of the biscuit mass with nuts, cocoa and spices.
  • 2. Fill a pastry bag (nozzle with a diameter of 1 cm) with a dark biscuit mass and squeeze the strips out at intervals of 2 cm onto a baking sheet lined with oiled paper.
  • Squeeze the light mass into the gaps.
  • There is one nuance here: so that non-professionals make the stripes more or less even, the dark dough is made denser (cocoa + nuts) - so that the drawn stripes do not have time to blur and lose their shape, while the hands “not stuffed on the pastry” draw white stripes.
  • 3. Bake the sponge cake for about 8 minutes in the oven preheated to 200about FROM.
  • Turn the finished biscuit on a damp towel and cover with a damp towel to keep it soft.
  • Towels should be wrung out almost dry - that is, strong hands are needed when my husband is not around, I just spray the towels from the spray bottle. With excess moisture, the thin sponge cake will damp and will creep when assembling the cake.
  • 4. Shortly before the cream is ready, cut a circle out of the crust along the diameter of the bottom of a split baking dish (22 cm).
  • Line the bottom of the mold with a biscuit, cut the remaining biscuit into strips approx. 10 cm and make bumpers out of them. On one side, you can cut the teeth, get the Christmas crown.
  • Cream:
  • Take sweet or semi-sweet wine, put everything for mulled wine in it, warm it up (degrees to 70-80about C), let it brew with spices and lemon wedges for approx. 10 min.
  • If you, like me, use only agar as a gelling agent, then the sequence is:
  • Stir the agar in advance - for 30-60 minutes - in 0.5 cups of cool water (it will not dissolve, but it will be easier to mix it into the wine).
  • Rub the yolks and sugar until the sugar dissolves.Prepare a water bath for the yolks: heat the water in a larger container than the one in which the yolks will "take a bath" - I have been using a milk cooker for such purposes for a long time.
  • White mulled wine cake (Gluhweincreme - Torte)
  • Strain the wine, pour 200 ml into a saucepan and dissolve the agar in it, putting the saucepan on low heat. Heat to almost boiling and stand for 1 minute, agar for full disclosure of gelling properties requires 2-minute heat treatment - boiling. But since we will keep it in a water bath along with the yolks, we can reduce the initial treatment to 1 minute.
  • So, the water bath is already ready at this moment - the water is boiling in it.
  • Without removing from the heat, slowly pour the remaining wine into the agar and then pour the whole wine mixture in a thin stream into the yolks, mixing them intensively. Immediately put the yolk mass in a water bath and keep, stirring constantly, for 10 minutes.
  • Remove the cream from the heat and place in a large container with ice (from the milk cooker, of course, pour into the dishes that you use for whipping on ice) and start whisking without waiting for cooling.
  • At first, the cream will not change visually, but as soon as it starts to cool, it will become more and more airy, it will "set" very quickly. The main thing here is not to miss the moment when the whipped cream should be added.
  • Stir in the whipped cream and chopped candied cherries before finally setting.
  • Put the cream in a form with a biscuit and refrigerate overnight.
  • If you are more accustomed to working with gelatin, then:
  • Soak gelatin in a sufficient amount of water.
  • Grind the yolks with granulated sugar.
  • Heat the wine with mulled wine additives to about 80 ° C, strain through a sieve and mix with egg cream.
  • Place the bowl with the egg cream in a hot water bath and keep stirring for approx. 5 minutes.
  • Dissolve well-squeezed gelatin in the cream.
  • Cool the cream.
  • Before the cream begins to set, gently stir in the whipped cream and candied cherry. Put the cream in a form with a biscuit and refrigerate overnight.
  • White mulled wine cake (Gluhweincreme - Torte)

Note

A wonderful combination of winter aromas - but surprisingly light ... Spring-like light ...
I really like the spicy-chocolate-nutty note in a thin, light biscuit ...
And as for mulled wine cream, it is enough to say “Bird's milk” ... even if it comes from a bird from the spicy plantations of Sri Lanka, but after all, something new and unusual is always interesting to try.
Because of the thin biscuit and a large layer of spicy "bird's milk", this is not really a cake ... But how to classify it differently - I didn't think of it ...
Let there be cake

Ideas spied here:
🔗
🔗

Trishka
This is beauty!
I am not worthy of anything like that!
Thanks for the beauty !
Crochet
Quote: Trishka
I am not worthy of anything like that!

And I ...

I'm afraid of such unearthly beauty ...

Irisha, like that on the go I can't find the right words to express all my puppy delight from what I saw, so I'll just get up and applaud !!!!!!!
Loksa
And I really respect all beauty! Very impressive and you want to eat kusmanchik! THANK YOU!
celfh
Irina, as always - flawless!))) Very beautiful, and I don't doubt for a second that it's delicious!
Nagira
Trishka-Ksyusha, Crochet-Innuya, Loksa-Oksana, celfh-Tanyusha
Girls, thanks for your compliments!
Nice .. Although, in fact, the cake is not perfect in home decoration ... I rarely bake cakes ...
NataliARH
Irina, beautiful unusually! such a minke
Vinokurova
Quote: Nagira
Spring-like light
is it time to start ?.
Bridge
Irina, I was very hooked by this cake. But I'm afraid I won't be able to bake the striped cake. Tell me, if you bake separately dark and white biscuits, and then cut the strips and collect, will it work?
Nagira
Bridge, Natasha, thank you! just saw your post.
About a separately-baked-cut-into-stripes biscuit - something I doubt will work out
Do not be afraid, do it according to the recipe, you will not bake for sale, so that, like on a ruler, you will have a funny experience at first with your daughters!
Bridge
Quote: Nagira
you won't bake for sale
This is yes. But still exciting. We need to prepare, practice.
Nagira
Bridge, Natasha, well, that's true, you're worrying in vain!
I don’t remember that even for the first time I did something catastrophic, and I’m not a cake specialist like our girls in pastry. And baking cakes is usually not easy for us to indulge in, but when I wait for guests. That is, the result was also more or less worried, but it was this cake that did not disappoint either in appearance or taste.
Bridge
Irina, seductress. In general, we will try. In the end, we ourselves will eat.
Nagira
Natasha, that's our way of being seduced. Good luck and pleasant moments in "drawing"!

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