Santa Claus Cake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Stir in egg yolks. Mix flour, starch, almonds and baking powder and fold into the egg mixture. Pour the mixture into a greased springform pan (26 cm Ø), smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes.

2. 2

   Remove the sponge cake from the oven, remove from the edge and let it cool down. Drain the cherries in a sieve, collecting the juice. Bring 100 ml cherry juice and 200 ml cold water to the boil. Stir groats powder, 75 g sugar, coconut liqueur and 5 tablespoons of water until smooth and stir into the boiling liquid. Bring to the boil briefly, then remove from the stove. Set aside 1 cherry for the cap. Stir in the remaining drained cherries and chill for about 20 minutes until the groats start to gel. Place a cake ring around the sponge cake. Spread the cherry compote on the sponge cake and put it in a cool place for 3-4 hours. Whip the cream until stiff, add vanilla sugar. Remove the cake ring from the cake.

3. 3

   Set aside 1 cherry for the cap. Stir in the remaining drained cherries and chill for about 20 minutes until the groats start to gel. Place a cake ring around the sponge cake. Spread the cherry compote on the sponge cake and put it in a cool place for 3-4 hours. Whip the cream until stiff, add vanilla sugar. Remove the cake ring from the cake. Pour the cream onto the compote and form a Santa Claus cap with a moist pallet. Sprinkle the cap with grated coconut and place the cherry on top

4. 4

   3 1/2 hours waiting time

Nutrition Facts

KCAL
330 kcal

CARBS
37 g

FATS
18 g

PROTEINS
5 g