Christmas Cake Recipe
For a wonderful year in which health, peace, happiness and all good feelings will be with you … Wouldn’t we share a slice of Christmas cake?
- 1 peeled pomegranate
- 100 grams of rice nuts
White Chocolate Pastry Cream:
- 4 glasses of milk
- 1 vanilla stick
- 1 glass of granulated sugar
- 3 tablespoons of flour
- 3 tablespoons cornstarch
- 4 egg yolks
- 100 grams of white chocolate
For the Sponge Cake:
- 4 eggs
- 1 glass of granulated sugar
- 2.5 – 3 glasses of flour
- 1 packet of baking powder
- 1 pack of vanillin
Tip of the New Year’s Cake Recipe
To slice the sponge cake, wait for it to cool well.
If you cover the pastry cream by covering it with cling film, you will prevent your cream from getting a crust.
If you keep the cake you prepared without decorating it in the fridge overnight, it will be even more delicious.
Cooking Suggestion of New Year’s Cake Recipe
Cooking in a fanless program will help you achieve the exact texture you want.
How to Make a Christmas Cake Recipe?
Preparation of the sponge:
Preheat oven to 170 degrees.
Whisk the eggs and sugar, about 10 minutes, until well-rise.
Sift the flour, baking powder and vanilla sugar in a bowl.
Add the flour powder mixture to the rising sugar mixture in three times and mix it with a spatula.
Add the cake mortar you prepared into the 18cm springform mold that you greased and floured.
Cook the sponge cake in the oven for 35-40 minutes without the fan.
Let the cooked sponge cake stand for 1-2 hours to cool.
Preparation of White Chocolate Pastry Cream:
Whisk the egg yolks and sugar. Add flour and starch and mix.
Divide the vanilla stick in half and put it in a pan with the milk.
Bring the milk and vanilla stick to a boil and remove from the heat.
With the help of a scoop, add 1-2 scoops of boiling milk to the egg mixture.
When the temperatures are equalized, take the remaining milk back to the stove and add the egg mixture to the milk on low heat by whisking it with the help of a whisk.
Whisk until the consistency of a pudding and remove from the heat.
After taking it from the heat for 1-2 minutes, continue whisking and add the white chocolate and mix well.
Preparation of the Cake:
Leave the pomegranate seeds in a sieve until they are well drained.
Divide the cooked and cooled sponge cake into three equal parts.
Wet each layer with milk.
Lightly whisk the cooled cream and divide it with a spoon between the layers.
Sprinkle the crispy hazelnut pieces on the layers.
Cover the top of the cake with pastry cream and you can spread it with the cream overflowing from the edges with the back of a knife or with the cake plastering spatula to cover the edges slightly or leave the edges blank.
You can use the watered pomegranates on the cake and the edible leaves to color them to decorate the cake.
You can keep it in the refrigerator for 4-5 hours and serve. That’s it, bon appetit!
Service Suggestion of the New Year’s Cake Recipe
If you wish, you can use well-drained pomegranate seeds with pieces of hazelnuts and color the inside of your cake.
You can also cover it with a scrumptious chocolate ganache.