Three-Story Christmas Cake
A three-story Christmas cake is a recipe with fresh ingredients from the cakes category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g fondant
- 1 glass apricot jam
- Chocolate figure (made from dark chocolate)
- Sugar thread
- silver sugar pearls
- 9 Eggs
- 400 g sugar
- 1 packet vanilla sugar
- 400 g flour
- 4 tsp baking powder
- 100 ml orange liqueur
- 4 untreated limes
- 10 tbsp powdered sugar
- 12 sheets of white gelatin
- 100 ml orange liqueur
- 300 g quark
- 200 g butter
- 800 g whipping cream
Instructions
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1.
Separate the eggs. Beat the yolks with 7 tbsp water, sugar and vanilla sugar until fluffy. Whisk the egg whites very stiffly, then fold into the yolk mixture. Sift in the flour and baking powder, mix gently. Line the bottoms of the pans (2 springform pans: 26 cm & 18 cm diameter; 1 star pan: 16 cm diameter) with parchment paper, fill each to half with sponge batter. Bake the star and middle pan at 180 °C for about 30 minutes. Bake the large pan for about 35–40 minutes. Remove, lift off the paper and let cool completely. For the filling wash the limes, peel thin strips of zest, squeeze out the juice. Combine 4 tbsp water with lime juice, zest and powdered sugar; simmer until syrupy. Remove the zest, soak gelatin, squeeze dry, dissolve in the syrup. Whip cream to stiff peaks. Mix quark with butter, syrup and orange liqueur into a smooth mass; when it starts to gel fold in the whipped cream. Cut the small cakes horizontally in half, cut the large one into thirds. Soak all cakes with liqueur. Spread cream on two matching layers, assemble using an aluminum spatula. Chill.
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2.
Roll fondant thinly between cling film, cut circles or star shapes that fit the springform rims. Knead leftovers together, roll again and cut three strips: 2 × ~70 cm (maybe a bit longer for the star), 1 × 50 cm long and as wide as the filled sponge cakes are tall. Warm jam, strain through a sieve. Release the mold from the sponge. Brush cake edges with jam and cover with fondant. Brush the top of the cake with jam, place a fondant lid on top, press down. Smooth transitions with a damp brush or clean wet fingers.
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3.
Decorate the cake with chocolate figures and garnish with sugar pearls and threads as desired before serving.
