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Tokaj wine cake
Description
Beat the egg yolk until stiff, the egg white and sugar softer. Loosely mix the white and yolk then add the pre-mixed dry ingredients. Mix all ingredients loosely and finally drip the oil to the mixture. Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 120 g, the other 180 g. Bake it at 230 °C for approximately 8-10 minutes.
List of All Ingredients
SUMMARY
| Ingredient | 8-slice | 12-slice | 16-slice | 25-slice | 40-slice |
| egg white | 3 | 4 | 5 | 3 | 4 |
| yolk | 7 | 11 | 15 | 9 | 11 |
| flour | 30 | 50 | 65 | 40 | 50 |
| wheat starch | 12 | 20 | 26 | 16 | 20 |
| granulated sugar | 150 | 250 | 325 | 200 | 250 |
| cooking oil | 12 | 20 | 26 | 16 | 20 |
| baking powder | 2 | 3 | 4 | 3 | 3 |
| Cream margarine | 25 | 45 | 60 | 35 | 45 |
| milk | 270 | 450 | 600 | 360 | 450 |
| vanilla pudding | 36 | 60 | 78 | 48 | 60 |
| Prepared yellow cream | 1 | 1 | 1 | 1 | 1 |
| whipped cream 33% | 390 | 650 | 850 | 520 | 650 |
| muscat wine | 150 | 250 | 330 | 200 | 250 |
| gelatine | 6 | 10 | 13 | 8 | 10 |
| water | 80 | 140 | 185 | 110 | 140 |
| sugar | 30 | 50 | 65 | 40 | 50 |
| Muscat wine (sweet) | 30 | 50 | 65 | 40 | 50 |
| Tokaj wine | 60 | 100 | 130 | 80 | 100 |
| whipped cream | 180 | 300 | 400 | 240 | 300 |
| soaked raisins | 120 | 200 | 400 | 160 | 200 |
| Chocolate pastilles | 8 | 12 | 16 | 25 | 40 |
| fresh fruit | 30 | 50 | 65 | 40 | 50 |
Recipe
Sponge cake
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| egg white | pcs | 3 | 4 | 5 | 3 | 4 |
| yolk | pcs | 3 | 4 | 5 | 3 | 4 |
| flour | g | 30 | 50 | 65 | 40 | 50 |
| wheat starch | g | 12 | 20 | 26 | 16 | 20 |
| granulated sugar | g | 30 | 50 | 65 | 40 | 50 |
| cooking oil | g | 12 | 20 | 26 | 16 | 20 |
| baking powder | pinch | 2 | 3 | 4 | 3 | 3 |
Beat the egg yolk until stiff, the egg white and sugar softer.
Loosely mix the white and yolk then add the pre-mixed dry ingredients.
Mix all ingredients loosely and finally drip the oil to the mixture.
Spread 2 round sheets on baking paper using the metal cake ring found in the box. One weighs 120 g, the other 180 g.
Bake it at 230 °C for approximately 8-10 minutes.
Yellow Cream, Cream ingredients, Syrup
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| Cream margarine | g | 25 | 45 | 60 | 35 | 45 |
| granulated sugar | g | 60 | 100 | 130 | 80 | 100 |
| milk | g | 270 | 450 | 600 | 360 | 450 |
| vanilla pudding | g | 36 | 60 | 78 | 48 | 60 |
Cream ingredients
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| Prepared yellow cream | 1 | 1 | 1 | 1 | 1 | |
| whipped cream 33% | g | 300 | 500 | 650 | 400 | 500 |
| muscat wine | g | 150 | 250 | 330 | 200 | 250 |
| gelatine | g | 6 | 10 | 13 | 8 | 10 |
| water | g | 50 | 90 | 120 | 70 | 90 |
Syrup
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| sugar | g | 30 | 50 | 65 | 40 | 50 |
| water | g | 30 | 50 | 65 | 40 | 50 |
| Muscat wine (sweet) | g | 30 | 50 | 65 | 40 | 50 |
Prepare the yellow cream, add the Muscat wine and the flavour, mix it with the hot gelatine and finally the whipped cream .
The consistency of the cream is optimal when it is slightly soft, almost liquid. This way it easily takes the shape of the silicon mould.
Spread the Muscat syrup on both sides of the smaller sheet.
Topping
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| Tokaj wine | g | 60 | 100 | 130 | 80 | 100 |
| granulated sugar | g | 60 | 100 | 130 | 80 | 100 |
| whipped cream 33% | g | 90 | 150 | 200 | 120 | 150 |
| yolk | pcs | 4 | 7 | 10 | 6 | 7 |
Boil 3/4 of the whipped cream with the sugar then add the remaining whipped cream and egg yolk previously mixed. When cold, add some wine to dilute.
Preparation
Use the silicone mould release spray, fill in half of the whipped cream.
Cover the silicone parts fully. Condense. Then put on the smaller sponge sheet, spread the remaining cream on top and cover it with the larger sponge sheet.
Chill in a freezer at -18 °C for 2 hours.
After defrosting, pull off the silicone mould and cut off the rings. Fill the holes with the pre-cooked and cooled mousse.
Decoration
| Ingredient | unit | 8-slice | 12-slice | 16-slice | 25-cube | 40-triangle |
| whipped cream | g | 180 | 300 | 400 | 240 | 300 |
| soaked raisins | g | 120 | 200 | 400 | 160 | 200 |
| Chocolate pastilles | pcs | 8 | 12 | 16 | 25 | 40 |
| fresh fruit | g | 30 | 50 | 65 | 40 | 50 |
Cover the cake slices completely with whipped cream.
Decorate it with soaked raisins, chocolate or grapes, use chocolate shavings at the side, if you like.
Need help?
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.
Buy our Moulds
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Zila I Love Cake Bundle Package €49,39 (excl. VAT: €49,39)
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Zila I Love Cake Mould €29,55 (excl. VAT: €29,55)
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Zila Cake Mould - 16-slice €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 40-triangle €35,00 (excl. VAT: €35,00)
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Zila Cake Mould - 12-slice €35,00 (excl. VAT: €35,00)
