Decorative Cake for Christmas and New Year



For the dough:
165 g of prunes;
125 g of fresh grapes;
125 g raisins;
90 g butter;
90 g of brown sugar;
90 ml Bayliss (or similar drink);
20 g of strong coffee;
1 orange, drained (save the bark);
1/2 teaspoon cinnamon;
1/2 teaspoon nutmeg, freshly grated;
1 tablespoon cocoa powder;
2 small eggs, lightly fuzzified;
75 g flour;
40 g of almonds, brave;
1/4 teaspoon baking powder;
1/4 teaspoon baking soda;
1/4 teaspoon sea salt.
For the cream:
100g mascarpone;
100g whipped cream;
20 g sugar;
30 ml Bayliss;
1/2 teaspoon nutmeg, freshly grated.
piece of cake


For the dough:

Place plums, milk and raisins, butter, sugar, honey,  Bayliss, coffee, orange juice (along with the grated rind), cinnamon, nutmeg and cocoa powder in a bowl of medium size. Place the pot over medium fire and stir, then the great fire lets it boil. Once it boils, reduce and leave another 10 minutes to warm. Then take away and leave 30 minutes to cool.

Meanwhile, place the baking paper onto another vessel and heat oven to 150 degrees. Once the fruit mixture has cooled, beat the eggs and add them along with the other dry ingredients. Pour everything into the baking pan and bake for 35-40 minutes or until top is not solid, but still shiny. Allow to cool completely before removing from pan.

For the cream:

Place all ingredients in a bowl of medium size and beating with a mixer on high speed until firm peaks form in the mixture. Place the cream evenly over the entire cake.

For decoration:

Arrange the cookies prepared by you or you can add homemade cookies or you can buy already¬†done cookies. Rosemary let you serve as trees over “snow” surface of the cake. It remains forest fruits, you can arrange as you want.

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