Christmas Cake
I have made this Christmas cake several times, especially when I need something quick and no-bake. I love it because you don't need many complicated ingredients, and the assembly is easy. One year I used a smaller diameter ring, and I managed to add more layers of ladyfingers than usual, but it works just as well with three layers. However you assemble it, the cream is thick and holds well in the fridge, and the toppings can be adapted after you take them out of the fridge or pantry.
Quick Info
Total time: about 45 minutes (plus chilling)
Preparation time: 35-40 minutes
Cooking time: no baking required
Servings: 8-10
Difficulty: easy
Recipe type: occasion cake, no-bake, suitable for Christmas or other holidays
Ingredients
400 g ladyfingers
400 ml whipped cream
200 g dark chocolate
1 rum essence
1 vanilla essence
200 ml water
4 tablespoons sugar
sour cherries from jam (for decoration)
1 orange (for decoration)
100 ml whipped cream (for topping)
Preparation method
1. Start with the cream: put 300 ml of whipped cream and the broken chocolate pieces to melt in a bain-marie. Stir constantly to prevent sticking. When the chocolate is completely melted, turn off the heat and let it cool to room temperature.
2. When the cream is completely cool, add the rum essence. Mix everything with a mixer until you get a fluffy cream that holds its shape.
3. In a separate bowl, put the water, sugar, and vanilla essence. Stir until the sugar dissolves. You will use this syrup to soak the ladyfingers.
4. Prepare a cake pan with a removable ring or a deep dish. Soak each ladyfinger in the syrup (don’t leave them too long, just a few seconds) and place a layer on the bottom of the pan.
5. Put a generous layer of chocolate cream over the ladyfingers. Level it as much as you can, but it doesn’t have to be perfect.
6. Continue alternating layers of soaked ladyfingers and cream. In the end, you should have 3 or 4 layers of ladyfingers, depending on the size of the pan used and how thick you want the layers. The last layer should be cream.
7. Dress the edges of the cake with the remaining cream. If there is a little cream left, no problem, use it for touch-ups.
8. Whip 100 ml of cream and spread it gently over the cake. You can also pipe it if you want a more festive decoration, but it works fine plain.
9. Decorate with sour cherries from jam and thin slices of orange.
10. Refrigerate the cake for at least 4-5 hours, or overnight if you have time, so the layers blend well.
Why I make this recipe often
It’s one of my favorite options when I don’t feel like baking layers or complicated creams. The cake keeps well in the fridge from one day to the next, and the ingredients are easy to find. It can be easily adapted based on what I have at home.
Tips and variations
Tips
If you don’t have a bain-marie, you can melt the chocolate with the cream over very low heat, but you must stir constantly and not let the cream boil.
Don’t soak the ladyfingers too much, they break easily and won’t hold the layer.
If you want uniform layers, you can trim the edges of the ladyfingers to fit better in the pan.
For a more intense flavor, use chocolate with over 50% cocoa.
Substitutions
The cream can be vegetable-based, but the cream will be less dense.
You can use another flavor in the syrup (orange or almond).
The sour cherries can be replaced with other fruits from compote or jam, according to preference.
Variations
You can add a little grated orange peel or even a few tablespoons of sour cherry jam to the cream for flavor.
If you want a taller cake, use a smaller pan and add more layers of ladyfingers and cream.
Serving ideas
Serve cold, sliced with a sharp knife.
Goes well with coffee or a glass of light liqueur.
You can further decorate with chocolate shavings or sliced almonds.
Frequently asked questions
1. Can I use another type of biscuit instead of ladyfingers?
Ladyfingers are airier, but you can try plain biscuits. Be careful with soaking, some soak faster.
2. What type of chocolate is suitable for the cream?
Plain dark chocolate, without fillings or additives. A percentage of 50-60% cocoa is suitable, but it shouldn’t be too bitter.
3. Can the cake be made a day in advance?
Yes, it is actually recommended to chill for a few hours. The layers become better connected, and the ladyfingers soak just right.
4. If I don’t have sour cherries from jam, what else can I use for decoration?
You can use fresh fruit, compote, or just slices of orange and a few shavings of zest.
5. Do I need to grease the dish/pan with anything?
It’s not necessary. If you use a removable ring, the edges come off easily after cooling.
Nutritional values
Approximately, for one slice (out of 10 slices): about 350 kcal, 22 g carbohydrates, 21 g fats, 5 g proteins.
These are just estimates and can vary depending on the brand of ingredients and the amount of fruit or cream used for decoration. The cake is substantial, with quite a bit of fat from the cream and chocolate, while the ladyfingers provide the carbohydrates.
Storage and reheating
The cake keeps well in the fridge, covered, for up to 3 days. No reheating is needed. Freezing is not recommended, as the cream’s texture changes. If there are leftovers, the cake remains soft but doesn’t get excessively soggy if kept cold.
Ingredients: 400 g ladyfingers, 400 ml whipped cream, 200 g dark chocolate, one essence of rum, one essence of vanilla, 200 ml water + 4 tbsp sugar, cherries from jam, one orange
