An unusual recipe for a spring wine pie

Ingredients:

• 
  Flour - 180 g


• 
  Flour almond (nuts) - 75 g


• 
  Baking Powder - 6 g


• 
  Butter of high fat content - 185 g


• 
  Sugar - 150 g


• 
  Cocoa - 6 g


• 
  Three eggs


• 
  Red wine - 180 + 150 g


• 
  Vanilla


• 
  Cream 33% - 200 g


• 
  Sugar powder - 30 g

Cooking method:

1. 
   In the bowl, combine both types of flour, cocoa andbaking powder, mix well. Nut flour is necessary for giving a special juiciness to a biscuit. It is best to take almond, but it can be replaced by any other one or made with your own hands, having crushed the kernels in a mortar


2. 
   Sugar with a softened butter whisk on a highspeed mixer to a homogeneous white mousse. If you have a vanilla extract, add it for flavor, but do not replace it with vanilla. You can add a teaspoon of cinnamon


3. 
   Continuing to beat the mass, enter the eggs without stopping the work of the mixer


4. 
   In the oil mousse, enter 180 grams of red wine in small portions. The consistency of the mass from the homogeneous will turn into loose - so it should be


5. 
   Add the dry mixture in portions and mix until homogeneous


6. 
   Put the dough into the prepared form. Bake in preheated to 170 degrees oven for 40 - 50 minutes until cooked.


7. 
   Take the cake out of the oven and gently pour 150 grams of wine, and after 5 - 10 minutes get out of the mold. This step can be skipped if you do not need alcohol impregnation


8. 
   For cream: whip fatty cream with a small amount of powdered sugar. To mousse was elastic and lush, cool the cream in the refrigerator, whisk the mixer to elastic peaks, and then enter the powder to taste


9. 
   Decorate the dessert with juicy dark grapes and serve to the table