John Myers
Ingredients for 1 servings:
- 6 eggs (separated)
- 1 tbsp rum
- 200 g sugar
- 1 packet of vanilla sugar
- 200 g hazelnuts, ground
- 1 tsp baking powder
- 50 g flour
- 50 g cornstarch
- ¼ liter red wine, for soaking:
- 100 g sugar
- 5 tbsp syrup, raspberry
- 2 cloves
- 2 packets of vanilla sugar
- 1 stalk(s) cinnamon
- 3 cups of cream
- 4 packs of cream stiffener
- 3 tbsp syrup, raspberry
- Sugar, to taste
Instructions
Working time approx. 40 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 40 minutes
wonderfully tipsy cake
Beat the egg yolks with the sugar, vanilla sugar, and rum until frothy. Mix the flour, cornstarch, and baking powder together, sift them onto the egg mixture, fold in along with the hazelnuts, and finally fold in the stiffly beaten egg whites. Pour the batter into a greased 28cm springform pan and bake in a preheated oven at 180-200°C for about 45-60 minutes. Allow to cool and then pierce several times with a knitting needle. For the soaking liquid, heat the wine with the sugar, vanilla sugar, and spices until the sugar has dissolved, allow to cool, remove the spices, and soak the cake in the wine. For the raspberry cream, beat all the ingredients together until stiff and spread on the cake, creating a pattern with a fork or serrated spatula if desired. Let it sit for 2-3 hours before serving.
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