Rotweinkuchen / Red Wine Cake / 红酒樱桃蛋糕


This easy and tasty cake is flavored with red wine, chocolate chips and cherry. Do not worry about the alcohol, which evaporates in the hot oven. Best baked a day before serving.

  • 250 g Butter
  • 180 g Sugar
  • 2 tbsp Vanilla sugar
  • 5 Eggs
  • 250 ml Red wine angiesrecipes (or rose wine)
  • 100 g Dark chocolateangiesrecipes
  • 1 tsp Cinnamon, ground
  • 10 g Cocoa powder
  • 200 g Hazelnuts, ground
  • 125 g All-purpose flour
  • 2 tsp Baking powder
  • 200 g Fresh stoned cherries (I used canned cherries instead)
  • 250克 牛油
  • 180克 砂糖
  • 2大勺 香草糖
  • 5个 鸡蛋
  • 250毫升 红葡萄酒(或是粉红)
  • 100克 黑巧克力
  • 1小勺 肉桂粉
  • 10克 可可粉
  • 200 克 榛子粉
  • 125克 中筋粉
  • 2小勺 烤粉
  • 200克 鲜无核樱桃(我用的是罐头)
  1. Roast the hazelnuts for a few minutes in a dry skillet and allow to cool. Grease a 26cm cake pan. Preheat the oven to 180 C/350 F.
    把榛子先烘烤几分钟晾凉备用。26厘米圆烤盘抹油,预热烤箱到180 C/350 F(预热烤箱需要10-15分钟,如果你的工具齐全,那么准备工作很快就好了,这样烤箱预热好了,蛋糕糊也齐了。
  2. Beat the softened butter with the sugar and vanilla sugar until creamy, then add the eggs one at a time, beating well after each addition.
    把牛油,砂糖和香草糖打发,然后一个一个把鸡蛋加进去搅打均匀。
  3. Gradually add the red wine while still mixing. Chop the chocolate into small pieces and add to the mixture. Add the cinnamon and the cocoa. Mix the hazelnuts together with the flour and the baking powder and fold into the mixture.
    徐徐把红酒倒进,边加边搅打。把巧克力切碎也一并加入。加入肉桂和可可粉。面粉,烤粉及榛子混合后一起加入拌匀成蛋糕糊。
  4. Fill the cake pan with the cake mixture and lightly press 200g of cherries into the dough. The cherries will sink into the cake when baking.
    把蛋糕糊倒入备好的烤模中,把樱桃轻轻挤入面糊。樱桃在烘烤过程中会沉到面团里头。

  5. Bake for approx. 1 hour. The cake is baked through when you insert a skewer and it remains clean. When the cake has cooled decorate with whipped cream and cherries. Or just simply dust the cake with some icing sugar.
    烘焙大约1小时。用支竹签或是细筷子插入蛋糕中间,取出要是干净的就是烤好了。可以配上一些樱桃和掼奶油一起食用。或是洒些糖粉即可。

0 comments:



As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!

Buzzzzzzzzzzzzzz

Friends

Google+ Followers

Join Us

angiesrecipes
Bookmark and Share

Link Me

Angie's Recipes - Taste of Home
skip to top

skip to top