Royal Wine Cake

Ingredients for 6 servings:

• 4 eggs
• ⅛ kg sugar
• 1 tbsp vanilla sugar
• 1 pkt. pudding powder, vanilla
• 0.1 kg flour
• 1 tsp baking powder
• 1 jar jelly, currant jelly
• 6 tbsp rum
• 6 sheets of white gelatin
• 125 ml orange juice
• 1 tbsp lemon juice
• 125 ml white wine
• 0.1 kg sugar
• 0.38 kg whipped cream
• 1 point cream stiffener
• Chocolate, bark chocolate
• Cherry(s), candied cherries for decoration

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 6 hours; Total time approx. 7 hours 30 minutes

Wine cream cake

Line a baking tray with baking paper. Separate the eggs. Beat the egg whites with 4 tablespoons of cold water until stiff peaks form, then add the sugar and vanilla sugar. Fold in the egg yolks. Sift the custard powder, flour, and baking powder over the mixture and fold in loosely. Spread the mousse mixture on the baking tray and bake on the middle shelf of a preheated oven (electric oven: 225°C / gas mark 4) for 12-15 minutes. Mix the jelly with 3 tablespoons of rum. Sprinkle a tea towel with sugar. Turn the sponge cake out onto it and peel off the paper. Spread the jelly over the sponge cake. Roll up from the long side. Cut the roll into 24 slices and line a medium-sized bowl with 16-18 slices. For the cream, soak the gelatin in cold water, squeeze out the excess water, and dissolve it in a bain-marie. Mix the orange and lemon juice, wine, remaining rum, and sugar. First, add a little liquid to the gelatin and mix, then add the rest. Place in the refrigerator to set. When it begins to set, whip the cream and cream stabilizer until stiff and fold in. Pour the cream into the prepared bowl with the sponge cake, smooth it out, and top with the remaining sponge cake slices. Place in the refrigerator for several hours to set. Whip the remaining cream until stiff and fill a piping bag with a star nozzle. Turn the cake out onto a plate and decorate with dollops of cream and cherries. Sprinkle some more chocolate over the cream.