John Myers
Contents
show
Christmas Cinnamon Poke Cake
The perfect christmas cinnamon poke cake recipe with a picture and simple step-by-step instructions.
Dough:
- 100 g Butter at room temperature
- 190 g Sugar
- 4 Egg white room temperature
- 0,25 tsp Salt
- 1 Pck. Vanilla baking flavor
- 240 g Flour
- 2 tsp Baking powder
- 250 g Yogurt 1.5%
- 100 ml Water
Filling:
- 300 g Raw nougat mass
- 100 ml Cream
- 3 tbsp Apricot jam or some other tart if desired
Hood:
- 450 g Cream cheese double cream setting
- 100 g Sifted powdered sugar
- 1 tsp Cinnamon
- 0,5 tsp Ground cardamom
- 0,5 tube Taste of rum
- 30 g Instant gelatin
- 125 ml Cream
- Drinking chocolate for dusting
Dough:
- Preheat the oven to 180 °. Line the rectangular shape approx. 34 x 24 (or only half the size if you want the dough to be taller) with baking paper.
- Beat egg whites with salt until stiff. Add the vanilla flavor and whip again. Mix the butter and sugar until creamy. Mix the flour and baking powder. Mix the yoghurt with the water. Then alternately stir the flour and the liquid yoghurt into the butter and sugar mixture until it has a creamy consistency. Finally fold in the stiff egg whites and fill the dough into the pan.
- Baking time on the middle rack between 20 and 30 minutes. In the case of the wooden stick sample, no more dough should stick when pulled out. I chose the larger shape because I wanted to split the cake base and put it together. But that is not mandatory. If the shape is smaller, it automatically increases. It should only be rectangular.
Filling:
- Put the nougat and cream in a saucepan and let it melt over low heat. Mix well with a whisk. Let cool a little and stir every now and then.
Hood:
- Mix the cream cheese, powdered sugar, cinnamon, cardamom and rum flavor well with the whisk. Then stir in half of the instant gelatine. Add the other half to the cream, whip both together until stiff and then fold into the cream cheese mixture. Since the gelatine is processed cold here, it is better if you divide it up for success. Pour the mixture into a piping bag with a medium-sized perforated nozzle and keep it ready in the refrigerator until you are ready to use it.
Completion:
- Remove the cake base from the baking paper. If it is cut in half, place one half on a larger surface, spread the jam and place the other on top. Press down well. If it is baked higher and not filled, place the cake base on a surface as well. Then poke several large holes with a thick wooden handle and let the handle rotate a little. If you just prick it, the dough will quickly pull together again.
- Now pour the cooled, still slightly liquid nougat mixture onto the surface, so that it runs well into the holes. Everything that runs down in mass, spread on the 4 sides. Place the cake with the first layer in the refrigerator until the nougat mixture has set.
- Then, with the help of the bag, spray the cream cheese mixture in small dots on top of each other on the surface until it is used up and a thick cap is formed. Dust everything with the drinking chocolate and cool for about 1 hour. Cut into small rectangular slices before serving ………….
- This is a little calorie bomb, but you know ……………. there is hardly a calorie that does not taste good ………. ……
Annotation:
- You can also use 350 ml buttermilk instead of the yogurt and water. In addition, the hole filling and the 1st layer can also be changed as required, e.g. Teramisu style, or a fruity puree can be used, etc. Only large holes are important.
Facebook Comments