in Recipes

Wine cream cake

updated

Spread the love

Ingredients for 1 servings:

  • 200 g ladyfingers
  • 125 g butter, soft
  • 2 packs of white gelatin powder
  • ¼ liter white wine
  • 250 g low-fat curd cheese
  • 2 lemons, juice
  • 1 packet of vanilla sugar
  • 125 g sugar
  • 2 cups whipped cream
  • 6 grapes, halved
  • Oil, for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

without baking

Crumble the ladyfingers and mix with the softened butter. Set aside 1/2 cup of this for decoration. Place the springform pan on a cake plate and brush the sides and plate with oil. Press the crumb mixture onto the plate to form a cake base. Stir the gelatin into the wine and let it swell for 10 minutes. Then heat until dissolved. Combine the cream ingredients, whip the cream until stiff, fold in, spread the cream on the base, and refrigerate. When the cream is stiff, decorate the cake with the crumbs and halved grapes.

Facebook Comments

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.

Nicis mozzarella salad with pimpernelle dressing

Apple and pepper soup with chili