You will need: Firebricks/spacer grate
Working hours: 20 minutes
Baking time: approx. 25 minutes

Preheating: approx. 30 minutes
Top heat: approx. 200-220°C

In the BOBBY:
Preheating: approx. 10-15 minutes
Top heat: approx. 180-200°C

Ingredients (for 20 slices)

• 300 g soft butter
• 300 g sugar
• 2 sachets vanilla sugar
• 1 pinch of salt
• 6 eggs
• 380 g wheat flour type 405
• 12 g baking powder
• 3 tablespoons cocoa
• 2 tsp cinnamon
• 1 teaspoon gingerbread spice
• 190 ml red wine
• 2 tsp rum
• 100 g chocolate shavings

In addition:

• Chocolate drops
• Marzipan paste
• red chocolate drops
• Salted pretzels
• Butter and flour for the tray
  

Heat the Merklinger to approx. 200-220°C (BOBBY approx. 180-200°C).

Grease a baking tray and sprinkle with flour.

Beat the butter with the sugar, vanilla sugar and salt with a whisk on the highest speed until white and creamy and the sugar has dissolved. Beat in the eggs one at a time for at least half a minute.

Mix the flour with the baking powder, cocoa and spices and stir in briefly, alternating with the red wine. Then stir in the rum and grated chocolate.

Spread the batter onto the prepared baking tray. Place the baking tray on the spacer rack on the fireclay bricks and bake the cake for approx. 25 minutes.

Leave the cake to cool on a wire rack.

Roll the marzipan into balls for the eyes and nose and lightly press the chocolate drops onto them.

Cut the cake into long triangles and attach the eyes and nose as shown in the photo.

"Glue" the salted pretzels with a little marzipan as antlers and the juicy reindeer slices are ready.