Cake christmas
The Christmas Cake, discovered during a magical holiday season trip to a quaint European town, embodies the festive spirit with its rich composition and delightful flavors. This exceptional dessert harmonizes the earthy crunch of walnuts, the fragrant warmth of nutmeg, and the creamy richness of yogurt, creating a symphony of flavors that resonate with Christmas cheer. These ingredients come together to offer a taste of the holiday season in every bite, making it more than just a cake—it's a celebration of Christmas traditions and joy. After embarking on a culinary journey to recreate this festive wonder, the successful attempt to capture the essence of the holiday spirit in this cake is now eagerly shared, inviting others to add a touch of magical indulgence to their holiday tables.
Equipment
- 1 separate bowl
- 1 oven
Ingredients
- cane sugar 150g
- 160 ml vegetable oil
- yogurt 50 ml
- chicken eggs 3 pcs.
- 250 g flour
- baking powder 1 tsp
- 2 tsp cinnamon
- nutmeg 1 tsp
- salt 1/2 tsp
- carrots 250g
- Walnut 100 g
- sour cream 250g
- 100 g caster sugar
- lemon juice 4 tsp
- jam to taste
Instructions
- Thoroughly mix the oil with sugar, add yogurt and mix well again. One put in the resulting mass of eggs.
- In a separate bowl, mix the sugar, flour, baking powder, cinnamon, nutmeg and salt.
- Carrots grate or chop in a food processor. Finely chopped nuts.
- In several steps to add the flour mixture to the liquid.
- Add carrots and nuts. Mix well, to shift into a greased and floured form and send in a preheated 170 degree oven for 30-40 minutes.
- Prepare the cream: Mix the sour cream, powdered sugar and lemon juice. Sour cream is better to take a natural, farm, dense consistency, 20% fat.
- Ready Korzh allow to cool, remove it from the mold, cut and smear with cream. You may want to soak cakes jelly or jam.
- Tip! Before impregnation shortcakes better to send in the refrigerator for several hours, ideally – at night.