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Рецепт An Austrian Nut-based Cake "B'Soffener Kapuziner" and How to make Gluhwein

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Ингредиенты

  • breadcrumbs, a teaspoon of Vanilla extract, the grated rind of half the lemon
  • sugar. Gently fold the meringue mix into the nut-based cake mix and bake at 150˚C (300˚F) fan oven, or 170˚C
  • Bring the red wine to a simmer,
  • with the sugar, cinnamon stick, cloves and zest of the remaining half lemon,
  • and allow to infuse off the heat for a few minutes. Now evenly dredge the cake
  • with as much wine as you can safely pour down the throat of your captive monk,
  • re-cover with the film, and leave to evenly infuse and mature for at least one
  • day in the fridge or a cool larder. The ageing process is really important.
  • Steel yourself, and refrain from indulging for two or three days, if you can
  • bear it. The cake is normally served as-is, as it doesn’t need embellishment.
  • If you really want to push the boat
  • out, you can be hedonistically gluttonous and add a dollop of whipped cream, or
  • go the whole hog and sit each slice on a clear fruit-based wine jelly. But
  • don’t tell Her Ladyship I told you; she
  • is a purist when it comes to tipsy monks.
  • Glühwein Tip. At our restaurant,
  • Le Carafon, in Montréal, we used to make up a quantity of sugar syrup (buy it,
  • or boil up sugar and water) in which we gently simmered lemon zest, cloves and
  • cinnamon, to make a concentrated infusion. This was cooled and left in the

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 40g
Calories 145  
Calories from Fat 19 13%
Total Fat 2.12g 3%
Saturated Fat 0.28g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 99mg 4%
Potassium 213mg 6%
Total Carbs 26.0g 7%
Dietary Fiber 5.1g 17%
Sugars 7.2g 5%
Protein 7.6g 12%
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