Christmas Windbag Cake
A festive windbag cake made with fresh ingredients from the puff pastry category. Try this and other recipes from Spoonsparrow!
Ingredients
- 125 ml whipping cream
- 150 g Christmas cake (or gingerbread)
- 2 tbsp brandy
- 100 g Mascarpone
- 130 g white couverture chocolate
- 220 g sugar
Instructions
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1.
Preheat the oven to 220 °C with top and bottom heat and line a baking sheet with parchment paper. Cut butter into pieces and bring it together with water to a boil in a pot. Add flour all at once and stir well with a wooden spoon until a firm dough forms. Turn and flip this on the pot’s bottom until the base develops a whitish layer (bake the dough). Remove, transfer to a bowl, then add eggs one at a time, mixing with the mixer’s beaters until homogeneous before adding the next egg. Fill a piping bag fitted with a round tip and pipe 2–3 cm balls evenly spaced onto the sheet. Bake for about 10 minutes, lower the temperature to 180 °C and bake another 10 minutes until crisp. Remove, cut a small opening in each while hot, and let cool.
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2.
Whip the cream stiffly. Mix mascarpone with brandy. Cut the cake into small pieces and fold them into the mascarpone mixture with the whipped cream. Fill the windbags. Chop chocolate finely and melt it over a double boiler. Dip each filled windbag lightly on one side and set on a cooling rack until firm.
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3.
Sprinkle sugar in a hot pan and melt into brown caramel. Using a small cake tweezers, dip the windbags (without the glazed side) into the caramel and stack them on a plate to form a little tower. The caramel should hold the cakes together. Let cool and set, then decorate with optional cotton candy before serving.
