Wrap up the festivities with the Sparkling Christmas Cake with Miele & Francesca Busso, bringing the perfect touch of magic to your season!
Ingredients for the Christmas Cake:
- 250g flour
- 250g granulated sugar
- 250g cream
- 3 eggs
- 10g baking powder
- Vanilla extract
Decoration:
- Mascarpone Frosting
- Super red gel food coloring
- Silver confetti
- Assorted candy canes, peppermint sticks, peppermint candy, and lollipops
Instructions:
- In a bowl, combine sugar, eggs, and vanilla extract. Using an electric whisk, whip the ingredients until you achieve a light and fluffy mixture.
- Add the sifted flour with baking powder, reducing the speed to a minimum.
- Whip the cream separately (ensure it is very cold from the fridge) and gradually add it to the batter. Add food coloring and mix gently.
- Pour the batter into a 22-centimeter diameter mold, previously buttered or lined with baking paper.
- Level the dough inside the mold and place it in a preheated oven at 180 degrees Celsius using conventional heat.
- Bake the cake for approximately 50 minutes. Check for doneness with a toothpick after 45 minutes.
- Once cooked, remove the cake from the oven and let it cool before decorating.
Mascarpone Frosting:
- 250ml heavy cream (full fat and cold)
- 125g Mascarpone cheese (cold)
- 65g powdered sugar
- 1 tsp Vanilla extract or ½ vanilla pod
- In the bowl of a stand mixer fitted with the whisk attachment, combine heavy cream, cold mascarpone cheese, sifted confectioner’s sugar, and vanilla.
- Beat at high speed for about 5 minutes until you achieve a thick, firm cream.
- Be cautious not to overbeat the cream; if it becomes grainy, add very cold heavy cream in small amounts while letting the mixer run to smooth the frosting.
- Use the Mascarpone frosting immediately to decorate your Christmas cake.
Wishing you and your loved ones a joyous and blessed holiday season filled with warmth, love, and delicious moments. Merry Christmas! We hope you enjoyed our recipes and find them delightful for your festive celebrations.
