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Cardinal cake with cherries and red wine

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Ingredients for 12 servings:

  • 125 g butter
  • 125 g sugar
  • 3 eggs, including the yolk
  • 100 g dark chocolate, grated
  • 1 tsp cinnamon
  • 50 g flour
  • 1 tsp baking powder
  • 50 g nuts, ground
  • 3 eggs, of which the egg white
  • 1 jar cherry(s) (sour cherries)
  • cornstarch
  • rum
  • 1 pack of ready-made mix for red wine cream
  • Cream, according to package instructions

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Make a batter with butter, sugar, egg yolks, chocolate, cinnamon, flour, baking powder, and nuts. Beat the egg whites until stiff and fold in. Bake for 45 minutes at 150°C (300°F). Boil the sour cherries with a little rum, if desired, and thicken with the cornstarch. Let cool and spread over the base. Prepare 1 packet of red wine cream according to the package instructions and spread it over the cherries.

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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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