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Red wine cake with cherries and Amarettini sprinkles

Especially popular at Christmas: red wine cake. A great replacement for the cookie box.
Photo: RFF

Cake recipes

A dash of red wine and a pinch of cinnamon - our red wine cake with cherries is a classic. The special: a topping of crispy Amarettini crumbles.

A true classic: red wine cake. Baked by grandma and refined by us - with fruity cherries and crispy Amarettini sprinkles. Heavenly!

Not only chocolate, but also cake makes you happy. And this one very special. His secret: a heart of aromatic red wine. Our red wine cake - a moist-happy cake pleasure. At least as delicious: bubble cake.

This cake pleasure is one of the recipes that has already baked grandma. We have her elicited her favorite family recipe and refined here and there. What we especially like? The sweet companion on our red wine cake: a crispy-crispy topping of Italian Amarettini biscuits.

A piece of red wine cake is only available in winter? Not with us! We enjoy our red wine cake with cherries in every season. And especially for a cup of coffee on our summer terrace. Cheers!

Red wine cake with cherries and Amarettini sprinkles

Ingredients (24 pieces)

325 g of butter, salt, 2 sachets of vanillin sugar, 300 g of sugar, 4 eggs, 500 g of flour, 2 teaspoons of cocoa powder, 1 teaspoon cinnamon, 1 packet of baking powder, 175 ml of dry red wine, 100 g of bittersweet grater, chocolate, 1 glass of cherries, 1 egg yolk, 50 g Italian almond biscuits (Amarettini), fat and flour for the mold, aluminum foil

preparation

1. Beat 250 g butter, 1 pinch salt, 1 sachet vanillin sugar and 225 g sugar creamy. Stir in eggs one after the other. Mix 350 g of flour, cocoa, cinnamon and baking powder and stir in alternately with the red wine. Grate chocolate and (drained) cherries stir. Put the dough in a greased, box-shaped tin (13 cm wide x 30 cm long, 9 cm deep, 2 3/4 liter content), smooth it out. Bake for 55-65 minutes in the preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2).

2. For the crumbles dice 75 g of butter. Put 150 g of flour, 75 g of sugar, 1 pinch of salt, 1 sachet of vanillin sugar, egg yolks and butter in a bowl. Use to sprinkle with your hands. Crumble 25 g of Amarettini and work under the crumble. Sprinkle on the cake after 20 minutes of baking time. 15 minutes before the end of the baking time, cover the cake with aluminum foil. Remove from the oven, put on a grid and let cool.

3. Carefully drop out of the mold and allow to cool. Decorated with 25 g of Amarettini. It tastes of whipped cream.

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