Advent and Christmas cakes

Ingredients for 1 servings:

• 500 g flour
• 250 g butter
• 200 g sugar
• 5 large eggs
• 1 packet of baking powder
• 2 packets of vanilla sugar
• 2 packets of vanilla flavoring or the pulp of a vanilla pod
• 300 g nuts or almonds, chopped
• 200 g cocoa powder
• Milk or mineral water
• 2 packs of chocolate coating, light or dark or cinnamon-coriander coating
• 3 tbsp jam (blackcurrant jelly)
• 200 g chocolate sprinkles
• 1 pack of spice mix (speculoos spice)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

a cake to indulge in

Cream the softened butter with sugar, vanilla sugar, vanilla essence, and eggs until fluffy. Thoroughly combine the flour with the baking powder, cocoa powder, and speculaas spices and sift through. Then add to the fluffy mixture and continue to mix everything well. If the batter is too thick or tough, add a little milk or mineral water. Finally, stir in the nuts or almonds and the chocolate sprinkles. Pour the batter into a tall baking pan, smooth it out, and bake at 150°C (convection oven) for 40-50 minutes (use a toothpick to check if it’s cooked). Spread the cooled cake with the slightly warmed redcurrant jelly and cover with the melted chocolate coating. Feel free to be a bit more generous with the jelly and chocolate coating; it’s Advent, so you shouldn’t skimp.