Christmas Cake

Christmas Cake with Chocolate and Caramelized Apples

A cake that brings the magic of the holidays in every bite! Even though summer tempts us with its sun, I decided to share with you the recipe for this Christmas cake, which quickly became my family's favorite. The aroma of apples, cinnamon, and chocolate intertwines perfectly, creating an unforgettable culinary experience. Get ready to transform your kitchen into a little corner of paradise!

Preparation time: 1 hour
Baking time: 1 hour and 20 minutes
Total time: 2 hours and 20 minutes
Number of servings: 12

Ingredients

White Cake
- 6 eggs
- 250 g sugar
- 300 g flour
- 10 tablespoons of boiled water
- 1 pinch of baking powder with saffron
- A pinch of salt
- Juice of one lemon
- Zest of oranges and lemons
- Vanilla essence
- Juice from an apricot compote (or pineapple)

Chocolate Cake
- 100 g dark chocolate
- 50 g milk chocolate
- 100 g butter (at room temperature)
- 5 eggs at room temperature
- A pinch of salt
- 100 g walnuts (ground and whole)
- 100 g flour
- 2 teaspoons baking powder
- 1 teaspoon coffee powder
- 1 tablespoon raisins (soaked in rum)
- 2 tablespoons cognac
- 100 g sugar
- Lemon juice
- A pinch of cardamom

Creams
- Cream 1: 100 g Milka strawberry chocolate, 100 ml liquid cream
- Cream 2: 100 g Milka coffee pleasure chocolate, 100 ml liquid cream
- Cream 3: 100 g Milka apple and cinnamon chocolate, 100 ml liquid cream
- Cream 4: 1 packet of vanilla cream powder from Dr. Oetker
- Cream 5: 1 packet of rum and chocolate flavored cream powder

Ganache Glaze
- 100 g dark chocolate (70% cocoa)
- 100 g milk chocolate
- 200 ml cream
- 1-2 tablespoons cognac

Step-by-Step Instructions

Preparing the White Cake
1. Beating the Yolks: In a large bowl, beat the yolks with the sugar until you get a light and fluffy cream. Gradually add a tablespoon of boiled water to achieve a paste-like texture.
2. Adding the Flour: Mix the flour with the baking powder and gradually add this mixture to the yolks, stirring gently.
3. Beating the Egg Whites: In another bowl, beat the egg whites with a pinch of salt and lemon juice until they form stiff peaks. Carefully fold the egg whites into the yolk mixture, using gentle folding motions.
4. Baking: Grease and line a 26 cm cake pan and pour in the mixture. Bake at 180°C for 40 minutes. Check with a toothpick if it is cooked inside. Let it cool and cut into three layers.

Preparing the Chocolate Cake
1. Preparing the Nuts: Lightly toast the walnuts in the oven to enhance their flavor. Grind some finely and leave some whole.
2. Beating the Yolks: Similar to the white cake, beat the yolks with the sugar, and in another bowl, beat the egg whites with salt and lemon.
3. Melting the Chocolate: Melt the chocolate in the microwave, stirring every 30 seconds until smooth. Combine with the butter and yolks.
4. Mixing the Ingredients: Incorporate the melted chocolate, sifted flour, baking powder, coffee, nuts, and soaked raisins. Fold the mixture with the beaten egg whites.
5. Baking: Pour the mixture into another pan and bake at 180°C for 40 minutes. Let it cool.

Preparing the Cream
1. Chocolate Creams: In a Teflon pot, heat the cream and add the broken chocolate. Stir until completely melted. Let it cool and refrigerate to firm up.
2. Packet Creams: Prepare the packet creams according to the instructions on the package, using powdered sugar for better dissolution.

Assembling the Cake
1. Layering the Cakes: Start with the chocolate cake, add the vanilla cream and some pieces of apple chocolate. Repeat the process with the remaining layers, alternating between cakes and creams.
2. Soaking the Layers: The white cake is soaked well with the compote juice, and for the chocolate cake, use a syrup made from cognac and coffee.
3. Glazing: Prepare the ganache by melting the chocolate with cream. Once it has cooled slightly, pour it evenly over the cake, allowing it to drip down.

Decoration
1. Figurines: Use the leftover dough from the cake to create Christmas figurines, which you can glaze with white and dark chocolate.
2. Cooling: Let the cake cool for a few hours before serving.

Practical Tips
- Proportions: Ensure that the ingredients are at room temperature for an even texture.
- Cooling: Let the cake cool at room temperature to prevent the glaze from cracking.
- Serving: The cake is delicious served cold from the fridge, and the combination with a cup of coffee or a sweet wine works wonders.
- Variations: You can experiment with other flavors of chocolate or fruits, depending on your preferences.

Calories and Nutritional Benefits
Each serving has approximately 350-450 calories, depending on the ingredients used. The cake contains proteins from eggs and nuts, antioxidants from chocolate, and vitamins from fruits. However, consume in moderation, considering the sugar and fat content.

Frequently Asked Questions
- Can I use other types of chocolate? Yes, you can adapt the recipe according to your preferences.
- How can I preserve the cake? Keep it covered in the fridge to stay fresh.
- Is it possible to make it without alcohol? Of course! You can omit the rum and cognac.

This Christmas cake with chocolate and caramelized apples is more than just a dessert; it is an experience that brings people together. I hope it brings you joy and beautiful memories, just as it has for my family! Enjoy!