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Description

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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

[wpv-conditional if="( $(sutesi_ido_overall) ne '' )"]Baking time: [wpv-post-field name='sutesi_ido_overall'] min [wpv-post-field name='sutesi_ido_overall'] °C[/wpv-conditional]    [wpv-conditional if="( $(fagyasztasi_ido_overall) ne '' )"]Freezing time: [wpv-post-field name='fagyasztasi_ido_overall'] hour(s) [wpv-post-field name='fagyasztasi_homerseklet_overall'] °C[/wpv-conditional]

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.

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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.

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