INGREDIENTS
For the cake :
4 eggs, separated
10 oz. of sugar
1 teaspoon vanilla extract
1 cup riesling wine
2/3 cup oil
2 cups flour, sifted
1 Tablespoon baking powder
pinch of salt
For the red berry sauce:
2 lbs. mixed red berries: raspberries, red currants, cranberries
sugar, to taste
whipped cream, to serve with the cake
PREPARATION
Preheat oven to 350°F.
1. Grease and flour a long loaf pan (16" x 5").
2. Beat together the egg yolks with half of the sugar and the vanilla, until light.
3. Beat in the wine and th oil.
4. Fold in the flour and the baking powder.
5. Beat the egg whites with a pinch of salt to the soft peak stage.
6. Sprinkle on the remaining sugar and beat until stiff.
7. Fold the egg whites into the wine mixture.
8. Pour into the prepared pan and bake for 40-45 minutes.
9. Put the fruit into the food processor, add some sugar, and process until blended. Taste and add more sugar if necessary.
TO SERVE:
Pour some of the red berry sauce on a plate. Put one or two slices on top of the sauce. Serve with the whipped cream.
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