Christmas cakes

Classic fruits Plum cake with a twist. I just use different candied fruits and create a winter scenery with reeinders jumping over the snowy relief of the landscape.
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Recipe

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Christmas cake

  • Sugar 250g
  • Whole eggs 150g
  • Egg yolks 45g
  • Butter 250g
  • Cake flour 250g
  • Baking powder 6g
  • Whole milk 50g
  • Dry apricot 65g
  • Dry cranberries 65g
  • Dry raisins 130g
  • Candied cherries 80g
  • Candied quince 60g
  • Totaal 1401g

Christmas cake

In the mixer bowl with the paddle attachment start mixing gently the sugar with the whole eggs and egg yolks until smooth texture. Add the tempered pomade butter following by the flour previously sifted with the baking powder. Add the tempered milk and finish by adding the fruits previously covered with very little flour.
Mold into the individual buttered Christmas cake molds and bake at 170ºC around 30 minutes. Just after the oven, pour some rhum on the top and unmold after few minutes.

Cranberry/Cherry compote

  • Cranberry puree 100g
  • Cherry puree 150g
  • Sugar 50g
  • Pectin NH 6g
  • Dry cherries 100g
  • Dry cranberries 100g
  • Totaal 506g

Cranberry/Cherry compote

Heat up the puree to 50ºC, add the mixture sugar/pectin stirring well until boiling. Add the dry fruit previously soaked and popped in hot rum. Bring to a boil again and reserve in silpat mat.

Assembly, layout and finishing

First spray the Christmas cake with hot neutral glaze and then prepare some royal icing to cover the top. Pipe the compote into the cavity and decorate using Dobla decorations: Reindeer, Snowball & Curvy leaf yellow.

Enjoy this exciting recipe.

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