Riesling Cake

Rating: 3.00 / 5.00 (5 Votes)

Total time: 45 min

Servings: 1.0 (servings)


For The Wine Cream:


A cake recipe for all foodies:

Beat the yolks and the egg whites separately until creamy. Heat the butter and stir the egg yolks and whites together with the flour.

Next, lightly stir in the hot butter. Using a ring (26 cm ø), brush 6 round bases onto parchment paper. Bake the bases in the oven at 220 °C for 5 minutes and cool.

Bring the wine with sugar, cream powder and egg yolks to a boil and stir well. Add the marzipan paste to the finished cream.

Place one of the 6 bases in a springform pan, spread with wine cream. Layer the other bases on top and spread each with wine cream. Cool. Spread the cake thinly with buttercream or possibly jam. Wrap the cake completely in thinly rolled marzipan.

Cover with tempered cooking chocolate and decorate as desired.

Related Recipes: