(*) Depending on the manufacturer, the red wine may already be included in the packet along with the instant powder, if not, refer to the packet instructions for the amount of red wine.
Mix the dough ingredients together with a hand mixer. Pour the batter into a greased or parchment paper lined cake springform pan (26 cm ø) and bake in a heated oven at 160-180 degrees for about half an hour. Set aside 13 cherries for decoration.
When the base has cooled, mix the cornstarch with a small amount of cherry juice until smooth. Bring the remaining cherry juice to a boil and whisk in the cornstarch. Remove the saucepan from the stove and gently mix the cherries on the spot with a spoon. Cool only briefly. Meanwhile, stretch a flexible springform rim around the bottom.
While still warm, spread the cherry mixture evenly over the bottom. Cool completely.
Later, cook the red wine cream according to package instructions and fold in the whipped cream. Spread the cream on the cherry mass and put it in the refrigerator to cool for at least an hour. Later decorate the cake with dabs of cream, cherries and the chocolate flakes.
Tip: When preparing the red wine cream, make sure that the Weitling and whisk are absolutely free of fat.
Our tip: Use your favorite red wine for cooking!
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