Cake with Wine and Yogurt Cream and Berries

 Ingredients: Batter: 4 eggs 150 ml red wine 400 g flour 200 g sugar 2 tbsp honey 150 g butter or soft margarine 2 tablespoons cocoa 1 teaspoon baking powder 150 g chocolate with cherry liqueur 1 tablespoon vanilla sugar Cream: 250 ml whipped cream 600 g yoghurt 300 g sugar 300 g berries 20 g gelatin Decor: 200 g dark chocolate 2-3 tablespoons whipped cream powdered sugar with vanilla flavoring

To create a truly special cake, we will start by combining honey with cocoa, soft margarine, and vanilla powdered sugar. This mixture will form the rich and flavorful base of our cake. We transfer the composition to a larger bowl, where we will add granulated sugar, wine, and egg yolks, carefully mixing to achieve a smooth and velvety texture. At this point, we break the chocolate into small pieces so it melts evenly into the mixture, and we gently incorporate it.

The next step is to add the sifted flour along with the baking powder, ensuring that no lumps remain. In another bowl, we whip the egg whites until they become firm, then gently fold them into the chocolate mixture to keep the cake airy. We pour the resulting mixture into the round baking pan, which we have previously lined with parchment paper, and bake at low heat for about 60 minutes. When the cake is ready, we take it out of the pan, carefully remove the parchment paper, and let it cool completely.

Once the cake layer has cooled, we cut it in half, preparing to add the cream. For this, we boil the fruits until a thick, flavorful syrup forms. Separately, we whip the cream until it becomes firm. The yogurt is mixed with the hydrated and melted gelatin, creating a creamy base for our cream. We combine all the ingredients in a bowl, ensuring they are well homogenized.

Around the cake layer, we place the ring of the mold in which we baked the cake. We soak the layer with a syrup made from water, sugar, and rum essence, to give it an intense and moist flavor. We pour the prepared cream over the first layer and cover it with the second layer, which we also soak. We cover the cake with plastic wrap and let it chill for 3-4 hours, for it to set and the flavors to combine.

After the chilling time has passed, we take care of the decoration. We melt the chocolate in a bain-marie, mixing in 2-3 tablespoons of whipped cream to achieve a fine and glossy glaze. We pour the melted chocolate over the well-chilled cake and put it back in the fridge for an hour. The final decorative detail consists of placing a lace paper on top of the glaze and dusting powdered sugar over it. We carefully lift the paper, revealing a white sugar lace that adds an elegant and festive air to our cake. This cake is not only a delight for the taste buds but also a true culinary work of art.

 Tags:  eggs unt flour wine sugar fruits margarine honey chocolate cocoa cherries christmas and new year's recipes cake