White mulled wine cake

Ingredients for 1 servings:

• 100 g flour (wheat flour)
• 3 tsp, leveled baking powder
• 25 g cornstarch, light
• 110 g sugar
• 1 pinch of salt
• 4 drops flavoring (lemon flavor)
• 125 g butter, soft
• 3 eggs
• 400 ml wine, white, dry
• 50 g sugar
• 3 bags of mulled wine spice
• 8 sheets of white gelatin
• 250 g yogurt
• 400 ml whipped cream, cold fresh
• 2 packets of vanilla sugar
• 100 g plum jam
• 3 tbsp water
• 2 pinches of citric acid
• 100 g sugar
• powdered sugar

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Preparation: For the filling, heat the white wine and sugar in a saucepan (do not boil) and add the mulled wine spice bags. Remove the pan from the heat and let it cool with the bags. Preheat the oven. Grease the base of a 26 cm springform pan and line it with baking paper. Conventional heat: approximately 180°C (preheated). All-in-one dough: Mix the flour, baking powder, and cornstarch in a mixing bowl. Add the remaining ingredients and mix everything with a hand mixer (whisk) or in a food processor for 2 minutes at the lowest speed, then at the highest speed, until a smooth dough forms. Smooth the dough into the springform pan. Place the pan on the oven rack in the lower third of the oven. The high baking powder content results from the fact that this is a so-called “all-in-one dough,” meaning it is quickly mixed. This eliminates the need to beat the ingredients individually. Baking time: about 25 minutes. Loosen and remove the springform pan rim. Turn the base out onto a wire rack lined with baking paper. Remove the springform pan base and let cool. Carefully peel off any baking paper. Place the base on a cake plate and, using a tablespoon, hollow out a hole about 1/2 cm deep, leaving a 2 cm wide edge. Place a cake ring or the cleaned springform pan rim around it. Spread plum jam into the hollowed-out base. Crumble the hollowed-out pastries in a bowl. Filling: Soak the gelatin according to the package instructions. Mix the yogurt with the wine. Dissolve the gelatin according to the package instructions. First, whisk in about 3 tablespoons of the yogurt-wine mixture, then mix with the remaining mixture. Whisk the cream with the vanilla sugar until stiff peaks form. When the wine-yogurt mixture begins to set, fold in the cream. Pour the cream into the cake ring and sprinkle with the biscuit crumbs. Refrigerate the cakes for at least 3 hours (preferably overnight). Caramel: Bring the sugar, water, and citric acid to a boil in a small saucepan, stirring constantly. Bring to a boil and reduce until the mixture turns light brown and thickens slightly (this takes 3-4 minutes). Immediately remove from the heat and, using a spoon, place dollops onto baking paper. Use the handle of a spoon to create points for stars. Make one star at a time, otherwise the caramel will be too hard. For trees, place an oblong dollop onto the baking paper and shape into the tips of a fir tree. If the caramel becomes too hard, simply reheat it. Allow the stars and trees to cool. Loosen and remove the cake ring, dust the cake with powdered sugar, and place the stars and trees inside it for decoration shortly before serving. TIPS: Make the caramel decorations and place them in the cake just before serving, otherwise they will soften again. For a non-alcoholic version, simply replace the white wine with the same amount of white juice