Sunken Santa Claus cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Peel and finely grate the carrots. Wash organic oranges hot, grate dry and finely grate the skin. Cut both oranges in half and squeeze. Cream butter, brown sugar, salt and 1 packet of vanilla sugar with the whisks of the hand mixer. Stir in the eggs one by one. Stir in 2 tbsp. orange juice and orange zest. Mix flour, spices, almonds and baking powder. Stir into the fat-egg mixture in portions. Add carrots and fold in

2. 2

   Put the dough into a greased springform pan (26 cm Ø), smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 45-50 minutes (stick test). Remove from the oven and place on a cake rack. Immediately sprinkle with remaining juice (approx. 100 ml) and let cool off

3. 3

   Mix the sugar, 2 sachets of vanilla sugar and cream setting agent. Whip the sour cream and 600 g cream until stiff with the whisks of the hand mixer. Let the sugar mixture trickle in. Remove the base from the mould and cut through horizontally twice. Place a cake ring around the lower cake base. Spread approx. 1/4 of the cream mixture on the bottom cake base and smooth it down. Place the middle cake base on top. Spread 1/4 of the cream mixture on top and place the top cake layer on top. Remove the cake from the ring and spread the rest of the cream mixture on it. Chill for approx. 2 hours

4. 4

   Knead marzipan with icing sugar and red food colouring. Form about 10 red caps from the marzipan. Decorate each cap with a sugar bead and press on. Whip 150 g cream until stiff, fill cream into a piping bag with star-shaped spout. Spray 10 tuffs onto the cake. Place the caps in the middle of the tuffs and press on a little

5. 5

   Waiting time approx. 5 hours

Nutrition Facts

KCAL
640 kcal

CARBS
41 g

FATS
48 g

PROTEINS
12 g