White Wine – (zabaglione) Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g butter, soft
- 200 g suar
- 1 tablespoon vanilla sugar
- 3 egg (s)
- 1 lemon (s), untreated
- 0.2 liters white wine
- 3 tablespoon rum, white
- 300 grams flour
- 50 g cornstarch
- 3 teaspoons, leveled baking powder
- Butter for the mold
- Breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Butter a tin and sprinkle with breadcrumbs.
- Mix the butter with the sugar and vanilla sugar until frothy. Gradually mix in the eggs. Wash the lemon warm and squeeze out the juice. Mix the juice into the butter mixture. Mix the flour with the cornstarch and baking powder and stir into the butter mixture, tablespoon at a time, with the white wine and rum.
- Pour the batter into the mold and bake the cake on the middle rack for 45 minutes. The taste is reminiscent of a zabaione, hence the name.
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