When I made the Rudolf cake for the first time, I didn't complicate myself too much with special shapes, but the result was definitely worth it. It's one of those cakes with two layers, simple vanilla cream, and marzipan decoration. The layers are baked separately in round pans of different sizes, and then trimmed a little to create Rudolf's 'head'. The combination of vanilla, nuts, and candied orange brings the flavor to the forefront.
Quick Info
Total time: about 3 hours, depending on how quickly you work with the layers and decoration
Preparation time: 45-60 minutes
Baking time: 50-60 minutes in total (the layers are baked separately)
Servings: 12-16 slices, depending on how big you cut them
Difficulty: medium, especially with the assembly and decoration
Recipe type: festive cake, for Christmas or other occasions
Ingredients
For the layers:
- 8 eggs
- 8 tablespoons sugar
- 8 tablespoons flour
- 1 packet vanilla sugar
- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 1 packet vanilla sugar
For the filling and decoration:
- 2 vanilla creams for cakes (in packets, prepared according to the instructions on the packaging)
- candied orange peel
- ground walnuts
- marzipan for decoration (ideally in brown)
Preparation method
1. Prepare the first layer. In a large bowl, beat 8 eggs with 8 tablespoons of sugar until light in color and fluffy, then add 8 tablespoons of flour and 1 packet of vanilla sugar. Mix gently to avoid losing air from the mixture.
2. Pour the batter into a round pan lined with baking paper (I use one with a larger diameter if available).
3. Bake the layer in the oven at medium temperature until it passes the toothpick test. Let it cool completely before cutting.
4. Prepare the second layer. Do the same as the first, but use 6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour, and the remaining vanilla sugar. Bake it in a slightly smaller round pan, also lined with baking paper. Let it cool completely.
5. Once both layers have cooled, cut each into two equal layers, resulting in four sheets in total.
6. Prepare the vanilla cream using two packet creams according to the instructions on the packaging. If you want, you can also use a homemade cream, but the basic version uses instant cream.
7. Assemble the cake. Each layer of cake is lightly soaked, without becoming too wet. Spread the vanilla cream between layers, sprinkle with candied orange peel and ground walnuts, then add the next layer of cake. Continue this way until all layers are finished.
8. Arrange the layers so that after assembly and trimming, they form Rudolf's head. The larger layer will be the base, and the smaller one can be placed to suggest the top part or snout. Trim as needed to give a clearer shape to the eyes.
9. Cover the cake in brown marzipan, spreading it evenly over the entire surface. Model details from the leftover marzipan: the nose, ears, mouth. Stick them on with a little water if needed.
Why I make this recipe often
I prepare it because it doesn’t require hard-to-find ingredients, and the layers are simple. You can adjust the filling, and the final appearance is suitable for holidays, especially for kids. It keeps quite well, and the vanilla cream pairs with many other additions.
Tips and variations
Tips
- Beat the eggs enough to achieve airy layers.
- Let the layers cool completely before cutting them, otherwise they will crumble.
- Marzipan is easier to roll out if you warm it slightly in your hands.
Substitutions
- If you can't find brown marzipan, color it with cocoa.
- The packet vanilla cream can be replaced with homemade cream if you have time.
Variations
- You can also use other candied fruits or hazelnuts instead of walnuts.
- For decoration, you can draw details with melted chocolate instead of colored marzipan.
Serving ideas
Cut into fairly thick slices, as it's a tall cake. It works well served at children's parties or as a centerpiece at the Christmas table.
Frequently asked questions
Can the layers be baked in advance?
Yes, they can be baked a day ahead and stored in the fridge, well wrapped.
Should the cream be firm or soft for assembly?
It’s best if it’s firmer, so the layers don’t slip during assembly.
How do I trim to get Rudolf's shape?
You can use a long, thin knife to round the edges and contour the snout and ears as preferred. It doesn’t have to be perfectly symmetrical.
Can the cake be frozen?
I do not recommend it, as marzipan and candied fruits do not freeze well.
Nutritional values
Approximately, a slice (about 100 g) has between 250-350 kcal, depending on how much cream and walnuts you use inside. It contains carbohydrates (from the layers and cream), proteins (eggs), fats (walnuts and eggs), sugar (layer, cream, marzipan). The exact proportion depends on how thick you spread the cream and how much marzipan you use. Estimate for 100 g: 9 g protein, 38 g carbohydrates, 10-13 g fats.
Storage and reheating
The cake keeps in the fridge, covered, for up to 3 days. I do not recommend reheating. It is served directly from the fridge or, if you want, you can leave it at room temperature for 20-30 minutes before cutting. If the marzipan dries out on the surface, cover it with plastic wrap.
Quick Info
Total time: about 3 hours, depending on how quickly you work with the layers and decoration
Preparation time: 45-60 minutes
Baking time: 50-60 minutes in total (the layers are baked separately)
Servings: 12-16 slices, depending on how big you cut them
Difficulty: medium, especially with the assembly and decoration
Recipe type: festive cake, for Christmas or other occasions
Ingredients
For the layers:
- 8 eggs
- 8 tablespoons sugar
- 8 tablespoons flour
- 1 packet vanilla sugar
- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 1 packet vanilla sugar
For the filling and decoration:
- 2 vanilla creams for cakes (in packets, prepared according to the instructions on the packaging)
- candied orange peel
- ground walnuts
- marzipan for decoration (ideally in brown)
Preparation method
1. Prepare the first layer. In a large bowl, beat 8 eggs with 8 tablespoons of sugar until light in color and fluffy, then add 8 tablespoons of flour and 1 packet of vanilla sugar. Mix gently to avoid losing air from the mixture.
2. Pour the batter into a round pan lined with baking paper (I use one with a larger diameter if available).
3. Bake the layer in the oven at medium temperature until it passes the toothpick test. Let it cool completely before cutting.
4. Prepare the second layer. Do the same as the first, but use 6 eggs, 6 tablespoons of sugar, 6 tablespoons of flour, and the remaining vanilla sugar. Bake it in a slightly smaller round pan, also lined with baking paper. Let it cool completely.
5. Once both layers have cooled, cut each into two equal layers, resulting in four sheets in total.
6. Prepare the vanilla cream using two packet creams according to the instructions on the packaging. If you want, you can also use a homemade cream, but the basic version uses instant cream.
7. Assemble the cake. Each layer of cake is lightly soaked, without becoming too wet. Spread the vanilla cream between layers, sprinkle with candied orange peel and ground walnuts, then add the next layer of cake. Continue this way until all layers are finished.
8. Arrange the layers so that after assembly and trimming, they form Rudolf's head. The larger layer will be the base, and the smaller one can be placed to suggest the top part or snout. Trim as needed to give a clearer shape to the eyes.
9. Cover the cake in brown marzipan, spreading it evenly over the entire surface. Model details from the leftover marzipan: the nose, ears, mouth. Stick them on with a little water if needed.
Why I make this recipe often
I prepare it because it doesn’t require hard-to-find ingredients, and the layers are simple. You can adjust the filling, and the final appearance is suitable for holidays, especially for kids. It keeps quite well, and the vanilla cream pairs with many other additions.
Tips and variations
Tips
- Beat the eggs enough to achieve airy layers.
- Let the layers cool completely before cutting them, otherwise they will crumble.
- Marzipan is easier to roll out if you warm it slightly in your hands.
Substitutions
- If you can't find brown marzipan, color it with cocoa.
- The packet vanilla cream can be replaced with homemade cream if you have time.
Variations
- You can also use other candied fruits or hazelnuts instead of walnuts.
- For decoration, you can draw details with melted chocolate instead of colored marzipan.
Serving ideas
Cut into fairly thick slices, as it's a tall cake. It works well served at children's parties or as a centerpiece at the Christmas table.
Frequently asked questions
Can the layers be baked in advance?
Yes, they can be baked a day ahead and stored in the fridge, well wrapped.
Should the cream be firm or soft for assembly?
It’s best if it’s firmer, so the layers don’t slip during assembly.
How do I trim to get Rudolf's shape?
You can use a long, thin knife to round the edges and contour the snout and ears as preferred. It doesn’t have to be perfectly symmetrical.
Can the cake be frozen?
I do not recommend it, as marzipan and candied fruits do not freeze well.
Nutritional values
Approximately, a slice (about 100 g) has between 250-350 kcal, depending on how much cream and walnuts you use inside. It contains carbohydrates (from the layers and cream), proteins (eggs), fats (walnuts and eggs), sugar (layer, cream, marzipan). The exact proportion depends on how thick you spread the cream and how much marzipan you use. Estimate for 100 g: 9 g protein, 38 g carbohydrates, 10-13 g fats.
Storage and reheating
The cake keeps in the fridge, covered, for up to 3 days. I do not recommend reheating. It is served directly from the fridge or, if you want, you can leave it at room temperature for 20-30 minutes before cutting. If the marzipan dries out on the surface, cover it with plastic wrap.