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Red Wine Cake with Extra Muggi-Art

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Red Wine Cake with Extra Muggi-Art

The perfect red wine cake with extra muggi-art recipe with a picture and simple step-by-step instructions.

  • 300 g Butter
  • 300 g Sugar
  • 2 packet Vanilla sugar
  • 6 Eggs
  • 150 g Chocolate sprinkles
  • 300 g Flour
  • 1 packet Baking powder
  • 1,5 tsp Cinammon
  • 1,5 tsp Unsweetened cocoa
  • 250 ml Red wine
  • 2 a cup Cream
  • 2 packet Cream stiffener
  1. Beat the butter, sugar, vanilla sugar and eggs until frothy.
  2. Fold in all other ingredients. Put the dough in a greased dish and bake at 180 degrees top and bottom heat for about 60 minutes.
  3. Let cool on wire rack.
  4. Cut off the top half and crumble. Whip the cream until stiff and fold in the cake crumbs. Pile the mixture on the bottom of the cake.
Dinner
European
red wine cake with extra muggi-art

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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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