Blunzen Cake with Pink Wine Herb

For the Blunzen cake with pink wine cabbage, cut two-thirds of the black pudding into thin slices and boil down in stock. Cut the other part into cubes. For the filling, mix the soft cake mixture with whipped cream, eggs, salt and pepper and season with garlic.

Pour the mixture into a small cake pan, add the black pudding cubes and poach in a water bath at 90°C for about 30 minutes.

For the Blunzen cake, stew the red beet juice with bouillon and the cabbage, peppercorns, bay leaf, juniper and a splash of Riesling sparkling wine.

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