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Christmas Cake

cookingwithdog's picture
This is one of the most difficult recipes we introduced, so please follow the instructions thoroughly. The measurements and whipping time for the batter is critical to make a sponge cake. If the whipping time is not accurate, the sponge cake will become flat. Using a scale to measure the ingredients is absolutely necessary. Please turn on the English caption for the video (click CC button) and follow every single steps. It even explains how many times you need to scoop the batter with a spatula and this process is essential. The ingredient list is described below and we recommend using cake flour instead of pastry flour. Kirsch (cherry brandy) is optional. Baking time depends on various factors like the size of round pan, type of oven you use and so on. I recommend keeping your eyes on the cake while baking.
Ingredients
For sponge cake
  Egg 150 Gram
  Sugar 100 Gram
  Pastry flour 90 Gram (or cake flour)
  Unsalted butter 15 Gram
  Milk 1 Tablespoon
Soaking syrup
  Sugar 2 Tablespoon
  Hot water 3 Tablespoon
  Kirsch 1 Tablespoon (a type of brandy made from fermented cherries)
For toppings
  Whipping cream 400 Milliliter (with 35% fat)
  Sugar 3 Tablespoon
  Strawberries 450 Gram
  Powdered sugar 2 Pinch (for sprinkling)
Directions

GETTING READY
1. Preheat the oven to 320 degrees.
2. Line the bottom and side of the cake pan with parchment paper.
3. Select 8 strawberries and remove the stems. Cut the remaining strawberries into half inch slices.

MAKING
4. Take a large mixing bowl and add the egg.
5. Beat the eggs with an electric mixer.
6. Add sugar to the egg mixture and beat for another 40 seconds.
7. Dip the mixing bowl in hot water and beat the egg on high speed for 1-2 minutes.
8. Add milk to the unsalted butter and warm it up in the hot water.
9. Continue to beat the egg on high speed for 2-3 minutes.
10. Add the sieved pastry flour into the egg mixture and gently work the mixture.
11. Add the butter mixture to the flour mixture and mix them thoroughly.
12. Pour the batter into the cake pan and place the pan in a preheated oven at 320 degrees F/ 160 degrees Celsius.
13. Bake the cake for 23 minutes.
14. Remove the cake from the oven and allow cooling on a cooling rack.
15. Meanwhile prepare the soaking syrup. For this, dissolve the sugar in hot water and cool it down.
16. For the whipped cream, add sugar to the whipping cream.
17. Place the bowl in ice water and whip the cream.
18. Place the cake on a turn table and score a line along the side while rotating the cake turn table.
19. Slice the cake horizontally along the line.
20. Place the upper surface of the cake on the cooling rack while the cutting surface facing up.
21. Add kirsch to cherry brandy to make syrup.
22. Brush the cake surfaces with this syrup.
23. Drop the whipped cream on the bottom layer of the cake.
24. Spread the cream evenly with a spatula.
25. Cover the cream layer with the sliced strawberries before topping them again with cream
26. Place the upper surface of the cake on the top with the syrup soaked side facing down.
27. Apply the syrup over the top of the sponge cake and frost with the whipped cream on the top.
28. Spread the cream evenly while rotating the turn table.

FINALIZING
29. For decorating the cake, fill the pastry bag with whipped cream.
30. Remove the air from the bag by squeezing it little.
31. Decorate the cake with whipped cream pattern (as shown in video).
32. Place the strawberries on the top of the cake and sprinkle the powdered sugar.
33. Place the Christmas ornaments on the top of the cake.

SERVING
34. Slice the cake into pieces and serve them on a decorative serving plate.

TIPS
Pastry flour can be substituted with cake flour.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Global
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Occasion: 
Christmas
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pastry Flour
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
6

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