Nut Cakes with Mulled Wine Soft Cakes

Try this delicious pasta dish:

First make the dampfl: Melt yeast in half of the lukewarm milk, add a little bit of flour to make a soft dampfl. Dust the surface with a little flour and let it rise in a warm place with the lid closed until the surface cracks.

Sift flour and heat (place in moderately warm oven). Cream hand-warm butter with salt, vanilla sugar, sugar, rum and grated lemon peel. Mix in egg yolks (do not take directly from the refrigerator!).

Combine egg-butter mixture with hazelnuts, Dampfl, flour and remaining milk, beating well until dough pops bubbles and comes away easily from the side of the bowl (just right: metal bowl or snow kettle). Rise and fold again, rise again. Cut out tubular noodles and place in a buttered baking dish. Rise again and bake in the oven at 170 °C hot air for approx.

25 to 30 minutes.

For the mulled wine softgels: put the spices (cinnamon, cloves) in a big tea-egg and hang them in the wine, add the orange slices. Heat the wine, add sugar if desired and let it boil very briefly. Mix starch flour in the cold orange juice and stir in with a whisk. Add sour cherries and almond slivers. Stir but do not leave on the stove too long, otherwise the sour cherries will boil over.

Lightly sugar the tubular noodles and arrange on plates with the mulled wine soufflés.

Tip: The cut out parts

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