St. Laurent Guglhupf with Sweet Wine Shado

Soak the raisins in red wine overnight. Cream butter with sugar and vanilla sugar. Beat the eggs with the yolks and stir into the mixture. Add cinnamon, cocoa and chocolate melted in a water bath. Add red wine with raisins, sift flour mixed with baking powder and mix well to a smooth cake batter. Beat the egg whites with a little granulated sugar until very stiff and gently fold into the batter. Grease a cake tin well with butter, bake the mixture in the oven preheated to 170 °C for a good hour and then leave to cool. For the wine foam, beat the sweet wine together with yolks, sugar, brandy, cinnamon and lemon zest over hot steam or in a bain-marie until it is almost stiff but still a bit creamy. Serve the “schado”, preferably while still hot, either in a bowl with the guglhupf pieces or pour it over them.

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