Cherry mulled wine cake

Ingredients for 1 servings:

• 2 eggs
• 1 pinch of salt
• 80 g sugar
• 80 g hazelnuts, ground
• 20 g cornstarch
• ½ tsp baking powder
• 1 pinch of gingerbread spice
• 1 pinch of cinnamon
• 1 jar morello cherries
• 1 bag of cake glaze
• 1 tbsp cinnamon sugar
• ⅛ liter of wine (mulled wine)
• 500 ml whipped cream
• 1 tsp cinnamon sugar
• Gingerbread, leftovers or hearts

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 35 minutes

Hazelnut sponge cake, cherries with mulled wine – cake glaze

Preheat oven to 170°C fan/convection oven. Mix together the hazelnuts, cornstarch, baking powder, gingerbread spice, and cinnamon. Separate the eggs and beat the egg whites with 2 tablespoons of cold water and a pinch of salt until stiff peaks form. Gradually add 80g of sugar and continue beating until the egg white mixture is glossy. Briefly stir in the egg yolks and fold in the ground hazelnuts mixed with the other ingredients. Pour the batter into a 26cm springform pan lined with baking paper or foil, or into a baking ring, and bake for about 15 minutes. Once cooled, remove the baking paper and place the ring over the cake. Drain the cherries, reserving the juice, and make a glaze from 1/8 l of the cherry juice, 1/8 l of mulled wine, cake glaze powder, and 1 heaped tablespoon of cinnamon sugar. Add the cherries to the hot glaze, stir, then spread over the cake base and let cool. Whip the whipped cream with 1 heaped teaspoon of cinnamon sugar until stiff, then spread 3/4 of it on the cake base and smooth it out. Fill a piping bag with the remaining cream and decorate the cake edges. Crumble or grate any gingerbread leftovers and sprinkle them over the center of the cake. It tastes best when well-stirred, so it should be prepared the day before.