Wine Cream Pie

Have you tried this delicious recipe with red wine?

Dough: Mix the marzipan paste and yolks until smooth. Add salt, sugar, eggs and lemon zest and beat for 10 minutes, then sift in flour and wheat powder, finally stir in the melted butter.

On a parchment paper draw the outline of the 24 cake ring with a pencil and turn the paper to the other side so that you can see the size, put a fifth of the amount on it with the angled palette spread evenly and bake at 230 °C in about 10-12min until golden. After baking, slide off the baking sheet on the spot so that the bottoms do not dry out unnecessarily.

Cover one base with cooking chocolate.

Wine cream: bring the juice of one lemon, lemon zest, red wine, sugar and 120 g water to the boil together. Mix 50 g of water, custard powder and egg yolks and add to the boiling mixture and bring to a boil.

Place the base coated with cooking chocolate, chocolate side down, in the springform pan, then spread with cream and now stack the bases and cream in the ring. On top cover with a parchment paper and turn together with the springform rim and leave upside down, so to speak, in the refrigerator for a night.

Finishing: The following day backstuerzen spread with boiled apricot jam and sprinkle with 100 g of chocolate chips all around.

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