John Myers
Ingredients for 1 servings:
- 250 g butter
- 250 g sugar
- 9 eggs, separated
- 1 pinch of salt
- 1 packet of vanilla sugar
- 250 g cornstarch
- 250 ml white wine
- 250 ml apple juice
- 110 g sugar
- 2 egg yolks
- 1 pack of pudding powder, vanilla, for cooking
- 230 marzipan paste
- 40 ml brandy
- Chocolate coating
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Wine cream cake
Cream the butter with 100g of sugar, the vanilla sugar, and the egg yolks until fluffy. Beat the egg whites with the remaining sugar and a pinch of salt until stiff, then fold the beaten egg whites into the foam. Sift the cornstarch and fold it into the mixture. Spread a small portion of the batter onto the bottom of a 26cm springform pan and bake quickly at 210°C until light golden brown (watch carefully!). You will need 7-8 layers (Dobos layers) in total. For the wine cream, mix the apple juice with the white wine. Mix the custard powder with the egg yolks and a little of the apple juice-white wine mixture until smooth. Bring the remaining liquid to a boil with the sugar. When it starts to boil, stir in the custard powder. Transfer the pudding to a bowl and let it cool slightly. Cut the marzipan into small pieces and stir it evenly into the pudding with the brandy. Place a cake ring on a cake plate. Place the Dobos layers together with the cream and refrigerate the cake overnight. The next day, remove the cake ring and cover the cake with melted chocolate coating.
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