Snowy Christmas Cake

Name: Snowy Christmas Cake
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 20
Ingredients: 100 g Amarena Cherries; 50 g dried dates; 800 g currants, sultanas or raisins; 7-10 Tbsp grated peel of 1 organic lemon and 1 organic orange; 75 ml Brandy; 225 g Flour; 1 pinch Salt; 2 TEASPOONS grated nutmeg; 2 TEASPOONS ground pimento; 2 TEASPOONS Cinnamon; 225 g soft butter; 225 g Sugar; 4 Eggs (size M); 25 g fresh ginger; 50 g ground almonds; 300 g Marzipan raw mass; 2 TABLESPOONS Apricot Jam; 3 Protein (size M); 500 g Icing sugar; 1/2 TABLESPOON Glycerine; 1 TEASPOON Lemon juice; 7-10 Tbsp Goldflocken; 7-10 Tbsp Grease; 7-10 Tbsp Icing sugar; 7-10 Tbsp Cling film

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
255 mins

TOTAL TIME
255 mins

Ingredients

Servings: 20

100 g Amarena Cherries
50 g dried dates
800 g currants, sultanas or raisins
7-10 Tbsp grated peel of 1 organic lemon and 1 organic orange
75 ml Brandy
225 g Flour
1 pinch Salt
2 TEASPOONS grated nutmeg
2 TEASPOONS ground pimento
2 TEASPOONS Cinnamon
225 g soft butter
225 g Sugar
4 Eggs (size M)
25 g fresh ginger
50 g ground almonds
300 g Marzipan raw mass
2 TABLESPOONS Apricot Jam
3 Protein (size M)
500 g Icing sugar
1/2 TABLESPOON Glycerine
1 TEASPOON Lemon juice
7-10 Tbsp Goldflocken
7-10 Tbsp Grease
7-10 Tbsp Icing sugar
7-10 Tbsp Cling film

Directions

1
The day before, drain the cherries well in a sieve. Chop the dates and cherries finely. Mix currants, sultanas, raisins, cherries, dates and lemon and orange peel in a large bowl. Pour brandy over the fruit mixture and stir. Cover the bowl with a tea towel and put it in a cool, dark place overnight
2
Sift the flour into a bowl, add salt, nutmeg, allspice and cinnamon and mix. In a 2nd bowl, whisk butter and sugar with the whisk of the hand mixer until foamy. Beat the eggs one after the other. Add flour mixture and mix. Peel ginger, grate finely and fold into the dough together with almonds and fruit mixture from the previous day.
3
Grease the springform pan (approx. 20 cm Ø) well and line it with baking paper so that it rises approx. 3 cm above the edge. Pour the dough into the tin, smooth it down, cover with baking paper and press down gently. Bake in the preheated oven (electric cooker: 175 °C convection oven: 150 °C/ gas: see manufacturer) for 3 1/2 hours, turn off the oven and let the cake cool down for about 30 minutes. Take the cake out, let it cool down, remove from the tin, wrap in foil and place in a cool, dark place until the next day
4
Sprinkle the work surface with some icing sugar and roll out the marzipan round (approx. 36 cm Ø). Warm up the jam in a pot. Remove foil from the cake. Spread the cake with jam and wrap it in the marzipan cover
5
Beat the egg white in a large bowl until stiff. Gradually add icing sugar until the mixture is firm and shiny. Stir in glycerine and lemon juice briefly. Spread the egg whites on the cake, form light tips with a fork and decorate with gold
6
waiting time approx. 24 hours