Banyulcake with caramel cream

Ingredients for Banyulcake with caramel cream

Instructions for Banyulcake with caramel cream

To prepare the Banyulcake with caramel cream recipe, please follow these instructions:

The cake: The chocolate is broken into small pieces melted in a saucepan over the water bath with the butter. The egg yolks are stirred in, then the whip and eventually the wine. Heat through without boiling. The mass is poured into a mold, possibly. A layer cake form and cool for at least 6 hours.

Caramel Cream: Water and sugar boil in a wide saucepan or a pan for golden caramel. The cream is added and heated until all caramel is dissolved in the cream. The hot caramel flask is poured into a bowl with the four egg yolks under strong whipping. The cream is cooled and cooked with banyuls.

The cake is placed on the cold plate with the cream at the bottom. It can be decorated with chocolate and the fruit of the season can be served to.

tips:
Banyuls is a sweet red wine from southwestern France, a so-called wine doux native, made on grape grenache.