Egri Csillag’ wine cake

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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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.

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Egri Csillag’ wine cake