Monday, 9 January 2012

Royal Burgundy Cake (Burgunderkönigskuchen)

Royal Burgundy Cake

A couple of years ago, I got this fantastic pan made of silicon, which is called "Lüneburg" and is an replica of an original from the German Guelphs of the 18th century. This recipe was in the package, but I slightly changed it.

For one small cake:

For the dough:                                             For the icing:

250g butter                                                 150g icing sugar
200g sugar                                                  150 ml Burgundy (or other) red wine
4 eggs                                                         a bit of cherry jam
125 ml Burgundy (or other) red wine            sugared cherries for decoration
250g flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1 tsp. cacao powder
100g finely chopped dark chocolate

Cream together butter, sugar and cinnamon.Mix eggs and alternativly flour, baking powder and cocoa powder with the butter mixture. Add the red wine and finally the chopped chocolate. Place dough in the pan. Bake the cake for about 15 minutes at 180 degrees, then 35 minutes at 160 degrees.

When the cake is cooled down, brush the cake with heated cherry jam.Mix the icing sugar with the red wine and brush the cake with it. Decorate the cake with the cherries.

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