Chiffon cake with red wine cubes

Stir a small amount of the red wine into the cornstarch until smooth. Bring the remaining red wine to a boil with the sugar. Add some of the hot liquid to the starch mixture, stir well and then pour back into the saucepan. Bring to a boil, stirring constantly, until it thickens into a cream.

Spread the mixture about 1 cm thick on a foil-lined tray, cover with cling film and leave to cool completely.

Cut the cooled mass into 1 cm cubes.

Storage: Can be kept in the refrigerator for about 2 days.

Mix the neutral jelly with the red wine and bring to a boil together. Let cool slightly and keep ready for further use.

Whip the egg yolks, sugar, and salt in a planetary mixer until fluffy. In parallel, whip the egg whites with sugar to stiff peaks. Stir the rapeseed oil and red wine into the yolk mixture. Gently fold in about one-third of the egg whites. Sift together the wheat flour and baking powder and fold into the batter. Carefully fold in the remaining egg whites. Finally, gently fold in the red wine cubes.

Grease a ring mold or cake ring  (Ø 20 cm). Pour in about 320 g of the chiffon cake mixture and smooth the surface.

Bake in a preheated oven:

• 55 minutes at 160°C
• then 15 minutes at 175°C

Proper baking and cooling are crucial for the cake’s stability.

Allow the cake to cool completely in the mold to prevent it from collapsing.

Remove the cooled cakes from the mold. Using a cutter, glaze with red wine jelly. Dust the center with icing sugar.

Shape decorations from the red-colored marzipan and place them along the border between the jelly and icing sugar.