Of course, a delicious cake should not be missing at Christmas. Whether as a dessert or toServe with the afternoon coffee, a piece of cake can spoil your guests at any time. If you want to prepare a Christmas cake quickly and easily, then you are exactly right with us. We give you two simple recipes that look sophisticated without taking too much time and effort.
Last minute Christmas cake with marzipan and fruits
We all have times when our best plans are thrown over the pile. If you are under time pressure in the run-up to Christmas, this recipe for last-minute Christmas cake isThe answer to your time problems. It is really easier to make than you think and the preparation (without baking time) takes less than 30 minutes.
Ingredients:
- 180 g of pineapple out of the can, dripped
- 150 g candied cherries
- 150 g cocktail cherries
- 180 g of dried apricots
- 120 g of raisins
- 120 g Sultanic
- 75 g plums
- 30 g of crystallized ginger
- 8 tl darker rum
- 100 g Marzipanrohmasse
- Shell of 1 lemon
- Shell of 1 orange
- 200 g butter, room temperature
- 200 g of fine crystal sugar
- 4 eggs, size L
- 200 g Mehl
- 1 ½ teaspoon of baking powder
- 1 ½ teaspoon of Christmas spice
- ¼ teaspoon of ground nutmeg
To garnish:
- 30 whole blanched almonds
- 3 cocktail cherries
Preparation:
Prepare fruits
- Drain the pineapple and pat dry with a kitchen towel. Cut into small pieces and put them in a large mixing bowl.
- Rinse the candied cherries, chop them and put them in the bowl.
- Drain the cocktail cherries, dab with a kitchen towel and roughen it roughly. Put in the bowl.
- Chop the apricots and plums, weigh the sultanines and raisins and finely dice the crystallized ginger. Also put in the bowl.
- Finally, finely rub down the orange and lemon peel and roughly rub the marzipan. Place in the bowl with the rum. Mix everything with your hands until it is mixed evenly and covered with alcohol. Set aside.
Prepare the dough:
- Preheat the oven to 150 ° C and grease a deep round 20 cm baking pan and lay out with baking paper.
- Beat the butter and sugar until frothy in a mixing bowl. Add the eggs individually and stir well between the individual encores.
- Sift the flour, baking powder and spices into the bowl and stir until everything is mixed well - don't stir too much, otherwise the cake will be too tough.
- Put the fruits in the bowl (drain first if necessary) and stir with a large metal spoon to mix everything.
Bake the Christmas cake:
- Put the dough in the prepared baking pan with a spoon, whereby it must be ensured that the cake is distributed to the edge of the mold. Smooth the top smooth and arrange the almonds and cherries (halved) in a decent pattern on the top.
- Bake for about 1 hour, then cover the top with baking paper so that it does not become too brown. Bake for another 50 minutes, then sting into the cake with a skewer - when it comes out clean, the cake is ready.
- After baking, remove from the oven and let it cool down completely in the mold. Take out and keep in an airtight container until serving.
Decorate Christmas marzipan cake
If you want to make a somewhat more modern decoration for the simple Christmas cake yourself, you can buy bought marzipan raw mass and boughtRoll outand cover the cake with it. Then pierce a few stars with a suitable cutter to decorate the cake. So that the marzipan and the fondant stick on the cake, brush the individual layers with a little water. It works as a glue and keeps the decorations in place.
Chocolate-orange cake for Christmas
Would you like your guests with onechocolate cakepamper? Then you can do this deliciousChristmas cake fastAnd simply prepare. You combine dark chocolatewith oranges- A classic for the Christmas season. You can bake the cake either in the sheet or in a round baking pan. If you prepare two cake floors and apply a layer of chocolate ganache between the two, the Christmas cake becomes even more chocolate.
Ingredients:
- 50 g of cocoa powder
- 3 tablespoons of freshly boiled water
- 1 medium -sized orange, well scrubbed, finely grated bowl and only 1 tablespoon of juice
- 100 g of unsalted butter, at room temperature and rolled, plus extra for greasing
- 100 g of crystal sugar
- 2 eggs, size L
- 100 g Mehl
- 1/2 TL baking powder
For the candied orange peel:
- ½ orange, well grated shell
- 25 g of crystal sugar
For the chocolate glaze:
- 150 ml doppelrahm
- 150 g of dark chocolate (approx. 70 % cocoa content), broken into about 1 cm pieces
- 1-2 tablespoons of milk, half-fat
Preheat the oven to 190 ° C. Line a round of 20 cm baking pan with baking paper and grease.
Prepare the dough and bake cake:
- Mix two thirds of the cocoa powder into a smooth, thick paste and stir in a tablespoon of orange juice.
- Mix or beat or beat in a food processor or a blender butter, sugar, eggs, flour, baking powder, remaining cocoa powder, orange peel and cocoa paste until they are well mixed, thick and creamy. Do not mix too much, otherwise the cake will become tough rather than airy.
- Put the mass evenly into the prepared shape and smooth the surface. Bake in the middle of the oven for about 25 minutes until the cake has risen well and is just beginning to detach from the edges of the shape.
- Take the shape out of the oven and let it cool for 5 minutes before it is plunged onto a grille. Peel the baking paper and let it cool completely.
For the candied orange peel:
- Peel long, wide stripes from the orange half of the orange half with a vegetable valleys, and the white marks. Cut the bowl into long thin sticks and put in a small saucepan with the sugar and 50 ml of water. Bring to simmer and cook for about 5 minutes until the bowl is soft and the sugar syrup is well reduced and the shell is slightly covered.
- Line a small sheet or a plate with baking paper and lift the orange peel out of the syrup with a fork and put it on the paper, whereby the strands must remain separated. Let it get stuck for at least 1 hour before the Christmas cake is covered with it.
For the chocolate glaze:
- Heat the cream in a medium -sized saucepan with non -stick coating with occasional stirring until it is hot, but does not cook completely, and then pour over the chocolate pieces. Stir once and let it stand for 5 minutes. The melted chocolate just stir into the cream that it connects - do not stir too much, otherwise the mixture could become oily. Let cool for 5 minutes.
- Place the cake on a wire frame over a large plate or tray (to catch excess glaze so that it can be reused). Mix a tablespoon of milk with half of the chocolate glaze in a small bowl until a smooth mass is created. Brush the entire cake thinly with a spatula with the chocolate glaze. Put in the fridge for about 40 minutes to be fortune.
- As soon as the first layer of glaze has become fixed, stir another tablespoon of milk into the rest of the chocolate glaze until it is smooth and shiny. Spread the glaze with a spatula as evenly as possible on the cake and on the sides.
- Let the cake fix for 2-3 hours, then carefully fall onto a cake stand or plate and sprinkle the candied orange peel over it.
