How To Cook Christmas Cake - Recipe

For Christmas Eve we all try to prepare a delicious dinner. We offer you a recipe for making a holiday cake. It is exactly what you are looking for for dessert - spectacular enough to be in the center of the Christmas table and at the same time quick and easy to prepare so that it does not take much time and you can offer your guests a rich and varied menu. . Serve this cake on the festive evening and you are guaranteed to charm all your loved ones.

Required products :
For the cake:

• vegetable fat or oil to spread the form
• 3 teaspoons self-swelling flour (plus a little more to sprinkle the form)
• 1 teaspoon cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sour cream (sour)
• 1 teaspoon vanilla and almond extracts
• 1 teaspoon unsalted butter (softened at room temperature)
• 1/2 teaspoon brown sugar
• 1 1/2 teaspoons crystal white sugar
• 2 eggs
• 1 teaspoon of brewed coffee or milk

For the glaze:

• 3 proteins
• 3/4 tea cups crystal sugar
• pinch of salt
• 1 teaspoon vanilla extract

Decoration:

• 1 cup sugar (divide it into two parts)
• 3 small sprigs of rosemary
• 1 cup fresh or frozen cranberries
• Gingerbread cookies, small candies and candied dried orange slices

Method of preparation :

Preheat oven to 160 degrees. Grease the cake pan with butter and sprinkle with flour so that it sticks everywhere, remove the excess.

In a bowl, mix the flour, cocoa, salt, baking powder and baking soda.
In another bowl, mix the cream and aromatic extracts.

Using a mixer, beat the butter and sugar until well combined, for about 2 minutes. Add the eggs one by one. Add each subsequent one after the previous one has been completely absorbed by the mixture. Add cream and mix again. Once the mixture is homogeneous, add the flour in portions, alternating it with coffee.

Transfer the dough to the form and bake for 40-50 minutes (until dry). When the cake is ready, take it out of the oven and let it cool for 10 minutes in the bowl, then transfer it to a wire rack and wait for it to cool completely.

Prepare the decoration:
Spread a sheet of baking paper on the kitchen counter. Pour 1 cup of water and 1/2 teaspoon of sugar into the saucepan and put on a medium heat until the sugar dissolves. Increase the temperature to maximum and let the liquid boil for 1-2 minutes. Remove the pan from the heat and dip the rosemary sprigs in the syrup. Take them out and shake off the excess liquid. Sprinkle with remaining sugar. Do the same with the other twigs and blueberries (if you use frozen blueberries, defrost them beforehand). Allow to dry completely on the prepared sheet.

Prepare the glaze:
Heat 2 fingers of water in a saucepan and wait for it to evaporate. Put a bowl on it and add the egg whites along with the sugar and salt. Turn off the heat and start stirring with a wire or mixer until the sugar has melted. You can check by putting some of the glaze between your fingers - if you feel grains, keep stirring on the pan. Beat the glaze with a mixer for about 7 minutes until smooth hard peaks form. Finally, add the vanilla extract.

Turn the cake in a suitable tray and with the help of a spoon apply the icing on top, shaping it to your liking. Garnish with gingerbread cookies, rosemary, orange slices, candies and blueberries. Enjoy the beautiful cake on Christmas Eve.