An Austrian Nut-based Cake "B'Soffener Kapuziner" and How to make Gluhwein Recipe by Monte

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Ingredients

breadcrumbs, a teaspoon of Vanilla extract, the grated rind of half the lemon
sugar. Gently fold the meringue mix into the nut-based cake mix and bake at 150˚C (300˚F) fan oven, or 170˚C
Bring the red wine to a simmer,
with the sugar, cinnamon stick, cloves and zest of the remaining half lemon,
and allow to infuse off the heat for a few minutes. Now evenly dredge the cake
with as much wine as you can safely pour down the throat of your captive monk,
re-cover with the film, and leave to evenly infuse and mature for at least one
day in the fridge or a cool larder. The ageing process is really important.
Steel yourself, and refrain from indulging for two or three days, if you can
bear it. The cake is normally served as-is, as it doesn’t need embellishment.
If you really want to push the boat
out, you can be hedonistically gluttonous and add a dollop of whipped cream, or
go the whole hog and sit each slice on a clear fruit-based wine jelly. But
don’t tell Her Ladyship I told you; she
is a purist when it comes to tipsy monks.
Glühwein Tip. At our restaurant,
Le Carafon, in Montréal, we used to make up a quantity of sugar syrup (buy it,
or boil up sugar and water) in which we gently simmered lemon zest, cloves and
cinnamon, to make a concentrated infusion. This was cooled and left in the

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