Cake for Saint Nicholas
Delicious Cake for St. Nicholas
This cake recipe is perfect for bringing a touch of magic to the winter holidays. With a moist and flavorful base, a decadent cookie cream, and a white chocolate glaze, this cake will surely be the star of the festive table. Whether you prepare it for St. Nicholas or for Christmas, each bite will bring joy and warmth to the hearts of your loved ones.
Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12
Ingredients needed
For the base:
- 6 free-range eggs
- A pinch of Himalayan salt
- 6 tablespoons of brown sugar
- 8 tablespoons of freshly sifted flour
- 6 tablespoons of sparkling water
- A pinch of turmeric powder
- 1/2 packet of baking powder
For the syrup:
- 4 tablespoons of brown sugar
- 100 ml of still water
- 1 vial of vanilla essence
For the cookie cream:
- 500 g of popular cookies
- 200 g of melted butter
- 1 small bottle of rum essence
- 1 tablespoon of carob powder
- 100 g of crushed hazelnuts
For the chocolate cream:
- 400 ml of liquid cream
- 100 g of milk chocolate
- 100 g of dark chocolate
- 1 packet of gelatin hydrated in 50 ml of cold still water
For the glaze:
- 100 g of melted white chocolate in 3 tablespoons of liquid cream
For decoration:
- 80 ml of liquid cream
- Sugar candies
- Chocolate letters from Dr. Oetker
Preparing the cake
1. Preparing the syrup:
In a small pot, add the brown sugar and still water. Bring the liquid to a boil, then add the vanilla essence. Turn off the heat and let the syrup cool. This step will give the base a sweet and moist flavor.
2. Preparing the base:
Preheat the oven to 180 degrees Celsius. Separate the eggs, beating the egg whites with a pinch of salt until foamy. In another bowl, mix the egg yolks with the sugar until light in color. Add the turmeric powder, baking powder, and sparkling water. Carefully fold in the egg white foam and the freshly sifted flour, being careful not to lose the air in the mixture.
3. Baking the base:
Grease a baking tray with oil and dust it with flour. Pour the mixture into the tray, leveling the surface. Place the tray in the oven for 30 minutes at 170 degrees Celsius. Perform the toothpick test to check if the base is baked. Let it cool in the tray.
4. Preparing the cookie cream:
Crush the cookies in a food processor, then add the melted butter, rum essence, carob powder, and crushed hazelnuts. Mix well until you achieve a homogeneous mixture. This cream will add a layer of texture and flavor to the cake.
5. Preparing the chocolate cream:
In a saucepan, add the chocolate pieces and 150 ml of the liquid cream. Bring the mixture to a boil and stir until the chocolate is completely melted. Let the cream cool, then refrigerate it for an hour. In the cooled cream, incorporate the hydrated gelatin (previously prepared in 50 ml of water and liquefied for 20 seconds in the microwave) and the remaining liquid cream. Whip at high speed until you achieve an airy consistency.
6. Assembling the cake:
After the base has cooled, soak it with the prepared syrup. Spread the cookie cream evenly over the base, then add the chocolate cream. Level well and refrigerate the tray for an hour, allowing the cream to set.
7. Preparing the glaze:
Melt the white chocolate together with the liquid cream and mix until homogeneous. This step will give the cake an elegant and delicious finish.
8. Decorating:
Remove the cake from the refrigerator, cut it into portions, and decorate it with the white chocolate glaze, whipped cream, sugar candies, and chocolate letters. These details will add a festive touch and make the cake look irresistible.
Useful tips
- Choosing the cookies: Use popular cookies or digestive cookies, depending on your preferences. Cookies with a higher butter content will provide a richer texture.
- Gelatin: Ensure that the gelatin is well hydrated and liquefied before adding it to the chocolate cream.
- Decoration: Be creative with the decoration! You can add candied fruits or nuts for a more rustic look.
- Variations: Experiment with different types of chocolate or add additional essences, such as orange or almond, to customize the cake to your taste.
Nutritional benefits
This cake offers a combination of carbohydrates, healthy fats from hazelnuts and chocolate, as well as proteins from eggs. The base is made with brown sugar, which has a higher nutritional value compared to white sugar, due to its mineral content. Additionally, turmeric adds a splash of color and antioxidant properties.
Frequently asked questions
- Can I use another type of sweetener? Yes, you can replace brown sugar with honey or maple syrup, but adjust the liquid amounts in the recipe accordingly.
- How can I make the cake lighter? You can reduce the amount of butter in the cookie cream or use a lower-fat cream.
- What drinks pair well with this cake? A cup of warm herbal tea or a sweet aromatic wine will perfectly complement the flavor of this delicious cake.
This cake recipe is not just a simple delicacy, but an opportunity to create beautiful moments with your loved ones. Try it and turn each tasting into a celebration of flavor! Enjoy!
Ingredients: Base: 6 free-range eggs, a pinch of Himalayan salt, 6 tablespoons brown sugar, 8 tablespoons freshly sifted flour, 6 tablespoons sparkling water, a pinch of turmeric powder, 1/2 packet baking powder. Syrup: 4 tablespoons brown sugar, 100 ml still water, 1 vial vanilla essence. Biscuit cream: 500 g popular biscuits, 200 g melted butter, 1 small bottle rum essence, 1 tablespoon carob powder, 100 g crushed hazelnuts. Chocolate cream: 400 ml liquid cream, 100 g milk chocolate, 100 g dark chocolate, 1 packet gelatin hydrated in 50 ml cold still water. Glaze: 100 g melted white chocolate in 3 tablespoons liquid cream. Decor: 80 ml liquid cream, sugar candies, chocolate letters from Dr. Oetker.
