Christmas Cake

Christmas Chocolate and Mascarpone Cake: A Festive Delicacy

Christmas is a time filled with joy, traditions, and of course, delicious treats! One of the most awaited moments of the holidays is cutting the Christmas cake, a true culinary gem that combines refined taste with a spectacular appearance. In this recipe, I will present the steps to create a Christmas cake with chocolate and mascarpone that will impress family and friends. Let's get started!

Total preparation time: Approximately 1 hour and 15 minutes
Preparation time: 30 minutes
Baking time: 25-30 minutes
Number of servings: 12 servings

Ingredients

For the sponge:
- 8 eggs (separated into whites and yolks)
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 8 tablespoons of oil (preferably sunflower oil)
- 1 pinch of salt
- 1 packet of vanilla sugar

For the cream:
- 300 g mascarpone
- 200 g dark chocolate (high cocoa content)
- (optional) 200 g milk chocolate for a sweeter taste

For the syrup:
- 200 ml water
- 2 tablespoons of baked apple essence (or another preferred essence)

For decoration:
- Edible decorative stars (star-shaped candies)

Preparing the sponges

1. Preparing the ingredients: Make sure all ingredients are at room temperature before starting, as this will help achieve a fluffier texture.

2. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowl in which you beat the egg whites is clean and dry to achieve a firm foam.

3. Preparing the mayonnaise: In a bowl, beat the yolks with the oil and salt until you get a creamy mixture, similar to mayonnaise. Add the vanilla sugar for extra flavor.

4. Beating the egg whites: In another bowl, beat the egg whites until they form a firm foam. Gradually add the sugar and continue beating until you obtain a glossy meringue.

5. Combining the ingredients: With a spatula, slowly add the mayonnaise of yolks over the meringue of egg whites, gently folding to avoid losing air in the mixture.

6. Incorporating the flour: Sifting the flour is essential to avoid lumps. Gradually add the sifted flour, mixing carefully.

7. Baking: Preheat the oven to 180 degrees Celsius. Pour the mixture into a baking tray lined with parchment paper and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

8. Cooling: Once baked, let the sponge cool in the tray for 10 minutes, then transfer it to a wire rack to cool completely.

Preparing the cream

1. Melting the chocolate: In a heat-resistant bowl, melt the chocolate in a bain-marie or in the microwave, stirring frequently to avoid burning. Let it cool slightly.

2. Mixing with mascarpone: In another bowl, beat the mascarpone until creamy, then add the melted chocolate and mix well to obtain a smooth cream.

Assembling the cake

1. Cutting the sponges: Use a cut-out sheet of paper in the shape of a Christmas tree (or another preferred shape) to cut the sponge into the desired shape. You can opt for 2 or 3 layers, depending on your preference.

2. Syruping the sponges: Prepare the syrup by boiling the water with the baked apple essence. Let it boil for a few minutes, then let it cool. With a brush, soak each layer of sponge to add moisture and flavor.

3. Adding the cream: On each layer of sponge, spread a generous layer of chocolate cream. Make sure to use a spatula to smooth the cream.

4. Covering the cake: Once all layers are arranged, cover the entire cake with the remaining cream. Here you can be creative: use a spatula to create a textured effect or leave it smooth.

5. Decorating: Sprinkle decorative stars on top and on the edges to add a festive look. Feel free to experiment with other decorations, such as coconut flakes or ground nuts.

Serving

The Christmas chocolate and mascarpone cake is delicious served cold, alongside a cup of fruit tea or mulled wine, which will perfectly complement the rich flavors of the cake. You can cut it into generous portions and serve it on an elegant platter.

Useful tips

- Variations of the cream: If you prefer a more intense flavor, you can add a few drops of rum essence to the chocolate cream. Also, a combination of white and dark chocolate can create a fantastic visual and taste contrast.

- Storage: The cake keeps well in the fridge for 2-3 days. I recommend covering it with plastic wrap to avoid drying out.

- Care for the sponges: If the sponges have risen too much, you can gently trim the top to make them perfectly flat, which will facilitate layering.

Nutritional benefits

This cake is not only delicious but also a source of energy due to the chocolate content. The mascarpone brings a dose of calcium and healthy fats, while the eggs provide essential proteins. Of course, it is important to consume this dessert in moderation, considering the sugar content.

Frequently asked questions

1. Can I use another type of flour?
Yes, you can experiment with whole wheat or gluten-free flour, but the final result may vary.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the sponge and cream or use chocolate with a higher cocoa content.

3. Is it possible to freeze the cake?
Yes, you can freeze the cake, but it is recommended to make it without decoration. Then, thaw it in the fridge overnight and decorate it before serving.

I hope this recipe inspires you to bring a touch of magic to your kitchen this festive season. The Christmas chocolate and mascarpone cake is not just a dessert, but a tradition filled with love and creativity. Enjoy!