Mulled wine spicy pyramid cake

As the fifth generation pastry chef at Konditorei Klingelohofer in Marburg, Germany, Annette Klingelhöfer took the challenge to pimp the traditional pastry offering with new, bold, modern flavours. Mulled whine marzipan and unusual spices for instance, as applied in this delicious Mulled Wine Spicy Pyramid Cake. 
Level:
Easy

Mulled wine marzipan

Ingredients: Mulled wine marzipan

  • 1200 g
    glögg (Scandinacion mulled wine)
  • 12 zest
    orange zest
  • 20 g
    cardamom black seeds (no husk)
  • 1 ground piece(s)
    Tonka beans
  • 20 g
    dried cloves
  • 10 g
    dried hibiscus flower leaves

Preparation: Mulled wine marzipan

Boil together and reduce until 1/4 of the volume 

Ingredients: Mulled wine marzipan

  • 500 g
    marzipan

Preparation: Mulled wine marzipan

Add and cook until a smooth paste

Pyramid cake batter

Ingredients: Pyramid cake batter

  • 900 g
    butter
  • 3 bean(s)
    vanilla bean
  • 270 g
    honey

Preparation: Pyramid cake batter

Melt the butter. Then scrape vanilla bean into a paste and add to the melted butter with the honey. Mix the mulled wine marzipan into the butter. 

Ingredients: Pyramid cake batter

  • 800 g
    egg yolks
  • 250 g
    half whipped cream 35%

Preparation: Pyramid cake batter

Add and mix into the butter. 

Ingredients: Pyramid cake batter

  • 1080 g
    egg white
  • 850 g
    caster sugar
  • 200 g
    flour
  • 20 g
    salt

Preparation: Pyramid cake batter

Beat together until fluffy. Then gently fold into previous mixture into the whipped egg whites

Ingredients: Pyramid cake batter

  • 200 g
    flour
  • 350 g
    whole wheat flour
  • 20 g
    baking powder

Preparation: Pyramid cake batter

Stir and add. 

Finishing and assembly:

Heat the pyramid cake machine and wrap the drums in foil. Brush a thin layer of batter inot the drum and bake until golden. repeat this process, layer by layer. After 5 ;ayers, start combining with a cake dough comb. Depending on the desired shape and quantity, ass 7-13 additional layers of batter. Then leave the pyramid cake to cool overnight and cover it with a layer of dark chocolate.