Mulled wine spicy pyramid cake

As the fifth generation pastry chef at Konditorei Klingelohofer in Marburg, Germany, Annette Klingelhöfer took the challenge to pimp the traditional pastry offering with new, bold, modern flavours. Mulled whine marzipan and unusual spices for instance, as applied in this delicious Mulled Wine Spicy Pyramid Cake. 


Created by
  • Annette Klingelhöfer - Ambassador

Mulled wine marzipan

Ingredients Preparation
  • 1200g
    glögg (Scandinacion mulled wine)
  • 12zest
    orange zest
  • 20g
    cardamom black seeds (no husk)
  • 1 groundpiece(s)
    Tonka beans
  • 20g
    dried cloves
  • 10g
    dried hibiscus flower leaves

Boil together and reduce until 1/4 of the volume 

  • 500g

Add and cook until a smooth paste

Pyramid cake batter

Ingredients Preparation
  • 900g
  • 3bean(s)
    vanilla bean
  • 270g

Melt the butter. Then scrape vanilla bean into a paste and add to the melted butter with the honey. Mix the mulled wine marzipan into the butter. 

  • 800g
    egg yolks
  • 250g
    half whipped cream 35%

Add and mix into the butter. 

  • 1080g
    egg white
  • 850g
    caster sugar
  • 200g
  • 20g

Beat together until fluffy. Then gently fold into previous mixture into the whipped egg whites

  • 200g
  • 350g
    whole wheat flour
  • 20g
    baking powder

Stir and add. 

Finishing and assembly:

Heat the pyramid cake machine and wrap the drums in foil. Brush a thin layer of batter inot the drum and bake until golden. repeat this process, layer by layer. After 5 ;ayers, start combining with a cake dough comb. Depending on the desired shape and quantity, ass 7-13 additional layers of batter. Then leave the pyramid cake to cool overnight and cover it with a layer of dark chocolate.  

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