Santa Claus box cake

Name: Santa Claus box cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 20
Ingredients: 100 g Walnut kernels; 50 g Hazelnut kernels; 100 Almond kernels; 100 g Dark chocolate; 2 small untreated oranges; 250 g soft butter or margarine; 1 pinch Salt; 225 g Sugar; 1 package Vanillin sugar; 4 Eggs (size M); 400 g Flour; 1 package Baking Powder; 5 TABLESPOONS Milk; 1 TABLESPOON Orange liqueur; 150 g Dark chocolate coating; 10 g Coconut oil; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 20

100 g Walnut kernels
50 g Hazelnut kernels
100 Almond kernels
100 g Dark chocolate
2 small untreated oranges
250 g soft butter or margarine
1 pinch Salt
225 g Sugar
1 package Vanillin sugar
4 Eggs (size M)
400 g Flour
1 package Baking Powder
5 TABLESPOONS Milk
1 TABLESPOON Orange liqueur
150 g Dark chocolate coating
10 g Coconut oil
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil
baking paper

Directions

1
Roast the nuts in a pan without fat, remove. Chop nuts and chocolate separately. Set aside 1 teaspoon of nuts for the caramel. Wash the oranges and grate them dry. Grate the skin of 1 1/2 oranges thinly. Squeeze half of the grated orange.
2
Cream the fat, salt, 175 g sugar, orange peel and vanillin sugar with the whisks of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in alternately with milk, liqueur and orange juice. Finally fold in nuts and chocolate. Pour the dough into a greased and floured box form (28 cm long, 2 litres capacity) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. If the cake gets too dark, cover with aluminium foil. Leave to rest in the pan for 10 minutes, then turn out onto a cake rack and let it cool down. Chop the chocolate coating. Melt the couverture and coconut oil over a warm water bath. Partially cover the cold cake with the couverture and chill for approx. 30 minutes. Caramelise 50 g sugar until golden brown.
3
Leave to rest in the pan for 10 minutes, then turn out onto a cake rack and let it cool down. Chop the chocolate coating. Melt the couverture and coconut oil over a warm water bath. Partially cover the cold cake with the couverture and chill for approx. 30 minutes. Caramelise 50 g sugar until golden brown. Add 1 teaspoon of chopped nuts to the caramel and pour onto a piece of baking paper. Using a spoon, spread the caramel thinly outwards and allow to set. Cut half an orange into thin slices. Break the caramel. Decorate the cake with caramel and orange slices. Whipped cream tastes good with it
4
Add 1 teaspoon of chopped nuts to the caramel and pour onto a piece of baking paper. Using a spoon, spread the caramel thinly outwards and allow to set. Cut half an orange into thin slices. Break the caramel. Decorate the cake with caramel and orange slices. Whipped cream tastes good with it
5
1 1/2 hours waiting time