Checkerboard Christmas Cake
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 755 kcal | (36 %) | ||
| Protein | 10.1 g | (10 %) | ||
| Fat | 54.9 g | (47 %) | ||
| Carbohydrates | 56 g | (37 %) |
Ingredients
- For the base
- 125 grams Pastry flour
- 40 grams sugar
- 1 packet Vanilla sugar
- 100 grams butter
- For the sponge cake
- 6 medium eggs
- 170 grams sugar
- 1 packet Vanilla sugar
- 5 drops Bitter almond
- cinnamon
- 40 grams cornstarch
- 1 generous pinch Baking powder
- 250 grams ground Hazelnuts
- For the dark chocolate ganache
- 400 grams Dark chocolate
- 300 milliliters Whipped cream
- 125 grams softened butter
- 3 Tbsps Orange liqueur
- For the white chocolate ganache
- 250 grams white Couverture
- 200 milliliters Whipped cream
- 125 grams softened butter
- 2 Tbsps Orange liqueur
- To build the cake
- 6 Tbsps Orange marmalade
- 50 grams Marzipan
- 25 grams powdered sugar
- sugar (to sprinkle)
- 50 grams chopped Hazelnuts
Preparation steps
For the base: Combine all ingredients and knead until smooth. Wrap in plastic wrap and chill for 30 minutes. Roll out thinly. Line the base of a 26 cm (approximately 10-inch) springform pan with parchment paper and then line the base with the dough. Prick with a fork several times and bake in a preheated oven at 200°C (approximately 400°F) for 15-20 minutes. Let cool then remove from the pan.
For the sponge cake: Reduce the oven to 180°C (350°F). Whisk the eggs until foamy then gradually stir in the sugar, vanilla sugar, bitter almond oil and cinnamon until thick and creamy. Fold in the cornstarch, baking powder and ground hazelnuts. Line the springform pan with parchment paper, fill with the batter and bake for about 30 minutes. Let cool in the pan for 10 minutes then invert onto a wire rack to cool completely.
For the dark chocolate ganache: Coarsely chop the chocolate. Bring the cream to a boil, pour over the chocolate, let stand for 2-3 minutes then stir until smooth. Cover with plastic wrap and chill for 3-4 hours. Whisk for 5 minutes until light and fluffy then stir in the softened butter and liqueur.
For the white chocolate ganache: Coarsely chop the chocolate. Bring the cream to a boil, pour over the chocolate, let stand for 2-3 minutes then stir until smooth. Cover with plastic wrap and chill for 3-4 hours. Whisk for 5 minutes until light and fluffy then stir in the softened butter and liqueur.
To build the cake: Arrange the cake base on a cake plate and spread 2 tablespoons orange marmalade over top. Cut the sponge cake into 3 horizontal layers. Spread 2 tablespoons marmalade over the bottom and middle cake layers. Set 2-3 tablespoons dark chocolate ganache aside. Transfer the remaining ganache to a piping bag fitted with a large plain tip. Transfer the white chocolate ganache to a separate piping bag fitted with a large plain tip. Place the bottom cake layer over the cake base then pipe the ganache over the cake layer in rings, alternating the colors. Add the middle cake layer and press down lightly. Repeat with the remaining ganache and cake layers. Coat the outside of the cake with some of the reserved dark chocolate ganache.
Transfer the remaining ganache to a piping bag fitted with a star tip and pipe rosettes over the top of the cake. Knead the marzipan and powdered sugar together, roll out thinly then cut out stars and use to decorate the rosettes. Sprinkle the cake with sugar and decorate the cake edges with hazelnuts.
