Red Wine Cake (Rotweinkuchen)

Page 170

Cuisine: German/Austrian/Swiss | Course Type: Desserts

(1 review)

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Recipe Reviews

My wife called this a "very German" cake - meaning it's dense, with a tight, slightly dry crumb. Cinnamon is the dominant flavor, with chocolate and raisin notes behind it. (I'll probably back off the cinnamon and boost the cocoa next time.) Very pleasant with a little iced cream or whipped cream, and perhaps a cup of coffee.

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