The Christmas cake (if you decide to bake it for Christmas) is best made of sponge cakes with cranberry filling and white
curd cream. You won’t find a better combination: snow-white, wintery, with bright red berries – it will decorate your holiday table and create a
a truly wintry Christmas mood.
- 300 g frozen cranberries;
- 1 cup more sugar;
- 2 Tbsp lemon juice;
- 150g soft butter;
- 200g (1 pack) soft cottage cheese;
- 2 cups white chocolate chips;
- 2 cups cold double cream.
Prepare in the steps:
Prepare all the ingredients for the biscuit: eggs,
sugar and flour.
Break the eggs into the mixer bowl and beat for about 2 minutes.
Add the sugar to the mixer bowl and continue beating.
Beat until the mixture forms soft peaks.
Now add the flour in small batches, mixing slowly.
Grease two round baking moulds with butter and gently pour the batter from the mixer bowl into them.
Bake the cake tins for approx 20 minutes at 180 °C (until golden or until a wooden toothpick
comes out clean).
Cut each cake horizontally into two pieces with a sharp knife or silk thread.
While the crusts are baking, rinse and pick the cranberries and prepare the sugar and lemon juice.
Mix the cranberries, sugar and lemon juice together in a small saucepan.
Bring the mixture to the boil, stirring constantly, and simmer over a low heat for about 10 minutes.
Remove the pan from the heat and allow to cool to room temperature.
Spread the berries prepared in this way over each of the four biscuit layers.
Now prepare the white cream. Take the butter and curd cheese out of the fridge well in advance so that they come to room temperature.
Melt the white chocolate in a bowl (microwave for 30 seconds and then stir until smooth)
Whisk together the butter and cottage cheese.
Add the melted white chocolate to the mixture and whisk everything together until smooth and smooth.
In a separate bowl, whisk the cream until you get stiff peaks and add in small portions to the cream of butter and curd and white
cream with white chocolate.
Mix well until smooth.
Spread a layer of white cream over each cranberry crust.
Stack the crusts on top of each other and cover the outside of the cake with the remaining cream
To decorate the cake, dip a sprig of pine needles into boiling water, shake and spread on the surface of your Christmas cake. Add to it a few
Add a few whole cranberries. Sprinkle the berries and pine needles with icing sugar, like snow.
Put your cranberry cake in the refrigerator for 10-12 hours.
Isn’t this a real winter Christmas cake?
Bon appetit and merry Christmas!