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Mirabelle Red Wine Cake with Sour Cream Topping

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Mirabelle Red Wine Cake with Sour Cream Topping

The perfect mirabelle red wine cake with sour cream topping recipe with a picture and simple step-by-step instructions.

  • 100 g Butter
  • 75 g Sugar
  • 1 Egg
  • 200 g Flour
  • 1 packet Vanilla sugar
  • 1 tsp Baking powder
  • 1 pinch Salt
  • Covering
  • 500 g Mirabelle plums
  • 175 ml Red wine
  • 1 packet Vanilla pudding
  • Molding
  • 1 a cup Sour cream
  • 3 Eggs
  • 90 g Sugar
  1. Knead shortcrust pastry out of the dough ingredients and line a 26 mm mold. 500 g mirabelle plums, wash, remove the stones, boil the vanilla pudding from 1 / 4l red wine, distribute half-cold on the mirabelle plums and bake for 45 minutes with hot air at 160 °. Mix egg yolks, 1 sour cream and 90g sugar until frothy. Beat egg whites into snow and fold in. Bake for another 15 minutes. Let cool in the springform pan
Dinner
European
mirabelle red wine cake with sour cream topping

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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