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Receta An Austrian Nut-based Cake "B'Soffener Kapuziner" and How to make Gluhwein
Ingredientes
- 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
View Full Recipe at CHEWING THE FAT
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% |
