Orange Mulled Wine Cake with Cinnamon Cherries
Orange mulled wine cake with cinnamon cherries is a recipe with fresh ingredients from the cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 ml whipping cream
- 125 g whole milk chocolate
- 125 g dark chocolate (at least 70% cocoa content)
- 1 packet gelatin powder
- 1 small orange (unprocessed)
- 150 g flour (Type 405)
- 30 g ground poppy seeds
- 30 g cornstarch
- 5 medium eggs
- 2 large egg yolks
- 150 g fine sugar
- 30 g mulled wine spice mix (1 packet)
- 1 pinch salt
- 90 g rapeseed oil (cold-pressed)
- 2 Cinnamon sticks
- 720 ml sour cherries (1 jar)
- 20 g cornstarch
- 30 ml orange liqueur (or orange juice substitute)
Instructions
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1.
On the day before: finely chop the chocolate. Warm the cream, but do not let it boil; remove from heat and stir in the chocolate until a homogeneous mixture forms. Pour the cream into a bowl and refrigerate overnight.
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2.
Sponge cake: preheat the oven to 190°C (bake top and bottom) and line a springform pan with parchment paper. Wash the orange hot, dry it, and finely grate its zest. Sift the flour and mix in the cornstarch and poppy seeds. In a metal bowl or pot, whisk the eggs, yolks, sugar, orange zest, mulled wine spice, and salt until frothy in a double boiler.
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3.
Remove from the water bath and beat again until cold. Fold the flour mixture into the egg batter with a spatula. Finally, quickly fold in the rapeseed oil—do not stir! Transfer the dough immediately to the prepared pan and smooth it out. Bake 30–35 minutes golden‑yellow; after 15 minutes reduce the temperature to 170°C.
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4.
Let the baked sponge cool slightly, then turn it onto a lightly floured sheet. Allow the base to cool completely, release it from the pan, and later cut it twice crosswise. Place the lower layer on a cake plate.
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5.
Cherries: break the cinnamon sticks. Put the cherries in a sieve and catch the juice in a pot. Reduce the cherry juice with cinnamon until half volume, strain through a sieve. Mix cornstarch with liqueur and stir into the boiling cherry syrup. Bring to a boil once, then remove from heat and mix with the drained cherries. Let cool.
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6.
Spread the cherries on the lower layer and cover with the middle sponge layer. Whip the chocolate cream just stiff enough, letting the gelatin powder drip in. Spread one third of the chocolate cream over the middle layer and top with the upper layer. Brush the cake with the remaining cream. Decorate as desired, e.g., with cherries, chocolate shavings, and/or candied orange slices.
