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Instructions
Batter:
Beat the butter in a mixing bowl with a mixer (beaters) until smooth.
Gradually add sugar and vanilla sugar while stirring until a smooth mass is formed.
Stir in each egg for about ½ minute on high speed.
Mix the flour with the baking powder, cocoa and cinnamon and stir in alternately with the red wine in 2 portions on a medium heat.
Finally, fold in the almonds, then the grated chocolate.
Pour the dough into the baking tin and smooth it out. Place the tin on the rack in the oven.
Cake after baking:
Bake the punch cake for about 60 minutes
Remove from the pan and leave to stand on a wire rack.
Then remove from the baking tin and allow to cool.
Punch glaze preparation:
Sift the icing sugar and mix with mulled wine to form a thick glaze.
Pour the icing over the still warm cake.
Spread the decorative motifs on top and allow to set.
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