Rich and festive Christmas Cake made with dried figs, nuts, chocolate, and a hint of orange zest. A traditional holiday dessert layered with whipped cream and warm spices, perfect for your Christmas table.
Ingredients:
8.8 oz dried figs (chopped)
3.5 oz chopped jelly candies
3.5 oz chopped almonds
3.5 oz chopped walnuts
3.5 oz grated chocolate
1 packet baking powder (about 2 ½ tsp)
¾ cup sugar
1 packet vanilla sugar (or 1 tsp vanilla extract)
Pinch of salt
Zest of 1 orange
6 eggs
2 ½ cups all-purpose flour
¾ cup cornstarch
Preparation:
Separate the egg whites from the yolks. Beat the egg whites with sugar until stiff peaks form, then add the yolks and beat again. Add flour, cornstarch, baking powder, salt, and vanilla sugar (or extract), and mix well. Stir in the chopped figs, jelly candies, almonds, walnuts, grated chocolate, and orange zest with a spoon.
Whip 17.5 oz of whipped topping (such as powdered whipped cream) using sparkling water. Add a few tablespoons of the whipped cream into the batter, mix it well with a mixer, and pour into a greased and floured cake pan. Bake at 430°F until golden and a toothpick comes out clean. Let the cake cool completely.
Once cooled, slice the cake in half horizontally and fill it with some of the whipped cream. Spread the rest of the cream over the top and sides. Sprinkle grated chocolate on top, then sift a small amount of ground anise, ginger, nutmeg, cloves, cinnamon, or a mix of all through a fine sieve over the cake. Decorate the top with 16 walnut halves.
