Mulled wine cream cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 125 ml oil
• 125 g sugar
• 1 pinch of salt
• 1 tbsp vanilla sugar
• 1 tsp cinnamon powder
• 150 g flour
• 1 tsp baking powder
• 125 g hazelnuts, ground
• 150 ml mulled wine
• 100 ml cherry juice
• 125 g sugar
• 6 sheets of red gelatin
• 375 g cream
• 250 ml mulled wine
• 250 ml cherry juice
• 1 pkt. Jelly, cherry flavor, for 500 ml liquid
• 150 g cream
• 12 small biscuits (cinnamon stars)
• 1 tbsp decorative sugar (decorating powder)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 35 minutes; Total time approx. 3 hours 35 minutes

winter temptation with aromatic mulled wine and cherry juice

Whisk the eggs, oil, sugar, salt, vanilla sugar, and cinnamon until frothy. Mix the flour with the baking powder and fold in, then fold in the hazelnuts. Pour the mixture into a greased springform pan (28 cm diameter), smooth it out, and bake at approximately 180°C (top/bottom heat) for 30 to 35 minutes. Let it cool on a wire rack. Soak the gelatin. Mix the mulled wine, cherry juice, and sugar. Dissolve the gelatin over low heat, adjust with a little of the mulled wine and cherry juice mixture, and then combine everything. Refrigerate until the mixture thickens. Whip the cream until stiff peaks and mix into the thick mixture. Place a cake ring around the base and spread the mixture inside. Refrigerate. Mix the mulled wine and cherry juice and use as the liquid for the jelly. Prepare the jelly according to the package instructions, let it cool until thickened, and then pour over the mulled wine cream to cover everything. Let it set in the refrigerator. Whip the cream until stiff, pipe 12 tufts onto the cake, and place a cinnamon star on top of each one. Place a stencil with a Christmas or winter motif on top and dust with decorative sugar. Remove the stencil and cake ring.