Mulled wine cake

Category: Confectionery
Mulled wine cake

Ingredients

Biscuit:
Eggs (large) 3 pcs.
Sugar 100 g
Milk 150 ml
Flour 60 g
Butter 60 g
Orange zest on the tip of a knife
Filling:
Pears (large) 6 pcs
Orange juice + honey 1 tbsp
Dry red wine 250 ml
Mulled wine spice set taste
Dry red wine 100 ml
Agar agar 1.5 h l
Orange mousse:
Egg yolks 4 things
Milk 200 ml
Sugar 200 g
Gelatin 15 g
Vanilla 0.5 h l
Zest from half an orange
Cream 33% fat 400 g
Chocolate muss:
Bitter chocolate (72%) 110 g
Egg whites 3 pcs

Cooking method

  • 1. Melt the butter, bring to a boil. Pour into flour and stir. Gradually pour in boiling milk and boil until thickened. Add the yolks one at a time, add the orange zest and cool to room temperature. Whisk the whites with sugar until smooth, combine with the custard yolk mass and bake two cakes - D 26 cm and D 24 cm, cool on a wire rack.
  • 2. Boil the wine (250 ml) with orange juice, honey and spices. Peel two pears, cut into eighths and boil lightly in wine. Place on a sieve and drain off excess liquid. Cut the rest of the pears into small cubes, put in the already boiling mixture and boil until soft, and then puree with the remaining liquid.
  • 3. Soak agar-agar in 100 ml of wine, allow to swell, combine with pear puree and boil until slightly thickened. Remove from heat and cool to room temperature.
  • 4. Place the cake ring D 24 cm on a cake with a larger diameter. Lay out eighths of pears, pour in and distribute two-thirds of the pear puree. Cover with a smaller crust, add the remaining puree and refrigerate until solidified.
  • Mulled wine cake
  • Mulled wine cake
  • Mulled wine cake
  • Mulled wine cake
  • 5. Dissolve gelatin in milk. Mix the yolks with sugar and vanilla, put in a water bath, warm slightly, pour in milk with swollen gelatin and beat everything together until thickened (82C). Remove from heat, add orange zest and, without stopping whipping, cool to room temperature. Combine with whipped cream.
  • 6. Place the cake ring D26 cm on the cake and distribute the mousse evenly. Put in the refrigerator until it solidifies.
  • 7. Melt the bitter chocolate in a water bath. Beat the whites into a strong foam, gradually add the melted chocolate, stir until smooth. Cover the top of the cake and return to the refrigerator to set. Decorate as desired.
  • Mulled wine cake

The dish is designed for

12-14 servings

Cooking program:

oven

Note

Enjoy your tea!

MariS
Marish! [/ B Awesome! So festive - airy!
lungwort
: hi: Marina, the cake is gorgeous! Well, and laborious ... Honor and praise to workaholics! Maybe I'm wrong, but it seems to me that the biscuit in the cake will be dry. All the moisture from it will be taken away by layers., And pears alone are not enough. Maybe a biscuit should be soaked a little with the same wine? (I'm not a pro)
AlenaT
Very fun to try!
Thank you!)))
Twist
Marisha, lungwort, Alena T, thanks for the kind words! I am very happy. that the recipe is interesting!

natasha, the biscuit is not dry here. The cakes are quite thin and the custard biscuit has a slightly different texture than the usual ones. But why not try with impregnation?
lungwort
Marina, thanks for the answer. On the biscuit account, you seem to be right. Custard Biscuit never baked, you need to please your own.
Twist
Natasha, happy baking!
P.S. I will be very glad to communicate on "you"
lungwort
Agreed!
Twist
Natasha, if you bake, then there is a photo of all the components of this biscuit and the texture is clearly visible.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=174498.0
lungwort
Thank you
Natusik
Twist,the photo is awesome, the cake is gorgeous! Only now I'm at a loss, where can I find a set of spices for mulled wine agar-agar? I have not met this. Is it possible to do without this spice?
Twist
NatusikThank you for such a warm comment !!! I am very glad that I liked the cake!
And the mulled wine set and agar-agar are two different ingredients. It is easier and cheaper to buy spices in a set, but you can also collect them individually - take a cinnamon stick, a couple of star anise stars, a few cloves, cardamom. This is already a matter of taste.
Now I will try to fix it in the ingredients so that there is no confusion.
Arka
Marina! What an interesting combination! Exquisite! Handsomely!
I missed a lot
I'll go for a walk on your profile
Natusik
Twist, aha, now I understand. Thanks for the tip!
Twist
Arochka I'm glad I liked the cake! Try it, you won't regret it!

Natusik, always ready to help!
AlenaT
Quote: Natusik

Only now I'm at a loss, where can I find a set of spices for mulled wine agar-agar?

And yesterday I received agar-agar from our Cradle, for which many thanks to her!
Huck to find out now what kind of animal this is!)))
Twist
Alyona, I also made this cake with Lily's agar, so there should be no problems with the wine layer. And then it can be very different in its gelling properties.
Gael
Very interesting! Thank you!!!!
Twist
Kate, and thank you! I would be glad if the recipe comes in handy!

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