Christmas Cake

For the Christmas cake, beat eggs with sugar and vanilla sugar until foamy. Slowly add flour with baking powder and mix.

Preheat the oven to 170 °C hot air. Prepare an 18 or 20 tart pan with butter and breadcrumbs.

Pour in the dough and smooth it out, then bake for 30 minutes – check if the dough is cooked through. Cut the dough into 3 parts and let it cool down.

For the apple compote, core and peel the apples and cut into small cubes. Stew with a little water and cinnamon stick and cloves until soft.

Remove a little water and stir smooth with cornstarch. Add back to apple mixture and boil briefly until custard consistency, then let cool.

For the cream, whip Rama Cremefine whipping cream with cinnamon until stiff and place in the refrigerator to chill.

For the ganache, heat the whipped cream (do not boil!), chop the chocolate and dissolve in it. Mix briefly with a whisk and then put in the refrigerator.

To fill the cake, pour some ganache into a piping bag with a smooth nozzle. Pipe ganache all around the edge of the first cake layer and then spread the apple compote in the center.

Then place the 2nd cake layer on top, do the same with the ganache as before and spread the whipped cream and cinnamon mixture in the middle.

Put the lid on the cake and put it in the fridge for a good 30 minutes to set. Then spread the remaining

Preparation Tip:

Instead of using Rama cremefine for whipping, you can also use normal whipped cream. Instead of coloring roll fondant yourself, you can also buy one that is already pre-colored.

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