Perfect Christmas Cake
I adore simple but super delicious sponge cakes and marble cakes, here is my Perfect Christmas Cake speculum marble cake.
Ingredients for Perfect Christmas Cake:
200g soft butter (please take out of the refrigerator in good time, plus a little more melted butter to grease the tin)
200g fine sugar
4 eggs, room temperature
300g flour (plus a little more to prepare the tin)
2 tsp baking powder
approx. 3 tsp Spekulatius spice
1 pinch of salt
150ml milk
For the cocoa dough add:
30g baking cocoa
2-3 tbsp milk
2 tbsp sugar
For the sour cream:
1-2 tbsp sour cream (please pour off the whey first)
as much icing sugar (sifted) until the desired consistency is reached
Instructions:
Preheat the oven to 350°F top and bottom heat. Grease and flour a ring cake tin neatly to all the crevices with melted butter. Knock out the excess flour.
First, cream the softened butter and sugar with the beaters of a hand mixer or food processor for several minutes. This step is essential, so please don’t shortcut it. This is exactly when we beat a little air into the mixture. Everything else is then mixed just until it is homogeneously blended.
Add the eggs to the batter one at a time, adding the next only when the previous one is no longer visible.
Mix the flour, baking powder, speculaas spice and salt. Then add to the dough alternately with the milk in two swirls, really just mixing at low speed until no more islands of flour are visible.
Now divide the dough in half. Add cocoa powder, milk and sugar to one part of the dough.
Pour half of the light dough into the tin, then all of the cocoa dough and finally the rest of the light dough on top. Smooth it out slightly and put it in the oven for 55-60 minutes (please test it with a stick to see if it is done).
Leave the cake to cool and turn out.
For the sour cream, whisk sour cream in a small bowl until smooth. Then add sifted icing sugar until the desired viscous consistency is reached.
When the cake has cooled, pour the sauce on top.
More Delicious Christmas Cake Recipes
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