John Myers
Ingredients for 1 servings:
- 220 g flour
- 1 tsp, leveled baking powder
- 100 g butter, cold or margarine
- 80 g sugar, brown sugar is fine
- 1 egg(s), (size M)
- 1 bag of vanilla sugar
- 2 pinches of cinnamon powder
- 2 jars of sour cherries, large
- 850 ml mulled wine
- 125 g sugar
- 2 bags of pudding powder, chocolate
- 150 g chocolate decoration (chocolate chips)
- 500 ml cream
- 2 bags of vanilla sugar
- 4 bags of cream stiffener
- 2 tbsp cinnamon/sugar mix or
- 2 tbsp chocolate sprinkles
Instructions
Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes
Holiday cake with alcohol
Make a shortcrust pastry from the dough ingredients and line the bottom of a 26-28cm springform pan. Pull the edges up as far as you can, prick them several times with a fork, and chill for about 1 hour. For the filling, drain the cherries (or soak them in mulled wine the night before), then take a few spoonfuls of the mulled wine and mix them with the custard powder. Heat the rest of the mulled wine with the sugar, stirring. Add the mixed custard powder to the hot liquid and bring to a boil. Simmer for 1-2 minutes, stirring constantly. Remove the pan from the heat and fold in the well-drained, tipsy cherries. Finally, carefully and quickly fold in the chocolate chips. Pour the hot mixture onto the cold shortcrust pastry. Bake the cake in a preheated oven at 180°C (fan oven) for about 35-40 minutes. Let it cool overnight, or better yet, for 24-48 hours, to allow the mixture to firm up. It’s great for preparing ahead of the holidays. Before serving, arrange generous, thick dots of whipped cream next to each other. Finally, dust with cinnamon/sugar. Tips: The cherry mixture will rise slightly during baking, but will then shrink back down. If you prefer a thicker shortcrust pastry, simply double the amount. And if you don’t like cinnamon, leave it out. Perhaps sprinkle a handful of chocolate chips over the cream.
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