Egri Csillag’ wine cake

Description

Half an apple cut into cubes. Scratched inside of half of a vanilla Place a silicone-coated baking paper on a flat baking pan and then place the metal frame onto. Mix the butter, powdered sugar and vanilla until mousse-like, add the eggs and the oil and then the apple and the flour. Spread the sponge cake base evenly in the metal frame and bake it at 210 °C for 10-12 minutes.

List of All Ingredients

SUMMARY

Ingredient	8-slice	12-slice	16-slice	25-slice	40-slice
butter	40	60	80	50	60
powdered sugar	40	60	80	50	60
egg yolks	2	3	4	2	3
flour	40	60	80	50	60
Scratched inside a vanilla	0.5	0.5	1	0.5	0.5
apple cut into cubes	0.5	0.5	1	0.5	0.5
oil	8	12	15	10	12
Philadelphia cheese spread	80	130	170	100	130
sugar	80	125	168	105	125
white wine	225	370	485	295	370
whipped cream	160	260	340	200	260
prepared gelatine sheets	4	6.5	8.5	5	6.5
egg	1	1	2	1	1
white chocolate melted	60	100	130	80	100
apple pectin	10	20	25	15	20

Recipe

Sponge cake

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
butter	g	40	60	80	50	60
powdered sugar	g	40	60	80	50	60
egg yolks	pcs	2	3	4	2	3
flour	g	40	60	80	50	60
Scratched inside a vanilla	pcs	0.5	0.5	1	0.5	0.5
apple cut into cubes	pcs	0.5	0.5	1	0.5	0.5
oil	ml	8	12	15	10	12

Half an apple cut into cubes. Scratched inside of half of a vanilla

Place a silicone-coated baking paper on a flat baking pan and then place the metal frame onto.

Mix the butter, powdered sugar and vanilla until mousse-like, add the eggs and the oil and then the apple and the flour. Spread the sponge cake base evenly in the metal frame and bake it at 210 °C for 10-12 minutes.

Cheese cream

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
Philadelphia cheese spread	g	80	130	170	100	130
sugar	g	25	40	55	35	40
white wine	ml	25	40	55	35	40
whipped cream	g	80	130	170	100	130
prepared gelatine sheets	pcs	2.5	4	5	3	4

Place the metal frame into the silicone mould and spray a thin layer of anti-stick film onto it.

Mix the cheese cream with the wine and sugar, then mix the whipped cream into it with a flat device and add the prepared gelatine. Stir it until it loses the tightness. With a pastry bag fill the Zila cubes so that only the bottom 1-1.5 cm is filled with the cream. Tap a bit to let the cream spread evenly. Put it into the fridge until the next cream layer is added.

Wine mousse

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
egg	db	1	1	2	1	1
sugar	g	15	25	33	20	25
white chocolate melted	g	60	100	130	80	100
whipped cream	g	80	130	170	100	130
white wine	ml	50	80	100	60	80
prepared gelatine sheets	sheets	1.5	2.5	3.5	2	2.5

Heat the egg with the sugar while continuously stirring up to 85 °C and whip it until it is a hard mousse. Quickly mix the white chocolate with half of the cream and then make it loose with the rest of the cream and the egg mousse. Add the white wine and the gelatine. Fill it onto the cheese cream part and place the apple sponge cake onto. Leave it overnight in the deep freezer and when it is hard, remove the silicone mould.

Wine jelly

Ingredient	unit	8-slice	12-slice	16-slice	25-cube	40-triangle
white wine	ml	150	250	330	200	250
sugar	g	40	60	80	50	60
apple pectin	g	10	20	25	15	20

Boil half of the wine with the other ingredients and cool it down with the rest of the wine. When cold, fill it into the gaps of the cake.

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Read & Watch

Check out our How-to page for a quick revision of the technology.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.

Need help?

Check out our How-to page for a quick review.

You can visit our Youtube Channel for videos as well, or check the below videos which shows a procedure of freezing technology and one of baking technology.