Mulled wine cake

approx. 50-60 min. baking + 60 min. preparation timeeasy
What you need: Springform tin Ø 20 cm, cable-knit silicon mould

For the batter

  • 350 g sour cherries from a jar (Drained weight)
  • 250 g soft butter
  • 200 g sugar
  • 1 Decocino vanilla pod
  • 4 eggs
  • 225 g flour
  • 50 g ground hazelnuts
  • 20 g cacao powder
  • 1 packet baking powder
  • ½ tbsp. cinnamon
  • 1 pinch of ground cloves
  • 1 pinch of nutmeg
  • 1 pinch of salt
  • 100 ml mulled wine
  • 50 g plain chocolate flakes

For the decoration

  • 3-4 packets Decocino white fondant
  • Decocino buttercream
  • Decocino brown food colouring pen
  • Decocino black food colouring pen
  • Decocino buttercream for glazing

Preparation

Baking

  1. Drain the cherries well.
  2. To make the batter, cream together the butter, sugar, and vanilla pulp. Fold the eggs in to the mixture one at a time. Beat the mixture again thoroughly.
  3. In a separate bowl, blend the flour with the hazelnuts, cacao, baking powder and spices, then gradually fold in the mulled wine.
  4. Spoon the batter into a springform tin lined with baking paper. Bake in an oven preheated to 180°C with upper and lower heat for 50 – 60 minutes.
  5. Leave to cool and remove from the tin.

Decorating

  1. Prepare the buttercream according to packet instructions.
  2. Glaze the cooled caked with a little buttercream.
  3. Roll out the fondant and lay it over the cake.
  4. Cut out a roughly 14 cm Ø circle of fondant and use the food colouring pens to draw a deer on top. Lay this fondant on the middle of the cake.
  5. To decorate the cake with a woollen theme, press the fondant into the silicon mould, take it out and attach it to the cake using a little edible glue.

Products used

Buttercream
Buttercream
To the Product
Vanilla Pod
Vanilla Pod
To the Product
Edible Glue
Edible Glue
To the Product
White Sugar Paste
White Sugar Paste
To the Product
Food Markers
Food Markers
To the Product