Skip to main content

MINI CHRISTMAS LAYER CAKE

These mini Christmas Layer-Cakes are sooo damn delicious and cute! I made a chocolate sponge dough and a German chocolate buttercream with winter spices and plum jam. You can top them with Cashew nuts if you want to. To make these you just need basic ingredients:

-eggs

-flour

-corn starch

-butter

-cocoa powder

-sugar

-plum jam


Are you ready to get real Christmas vibes??

Then let's go-


RECIPE:

Ingredients:

  • For the dough:
  • 4 eggs
  • 1 pinch of salt
  • Vanilla extract
  • 120g Sugar
  • 75g flour
  • 50g corn starch
  • 25g cocoa powder (no sugar)

  • For the filling (buttercream)
  • 20g chocolate pudding powder (chocolate flavor)
  • 125g soft butter
  • 200g milk

  • EXTRA:
  • plum jam (about 30g)
  • Cashew nuts
  • shredded coconut
Instructions:

  1. Start beating the egg whites with the pinch of salt until stiff. Then add half of the sugar (about 60g) and beat for another minute. In a large mixing bowl, combine egg yolks, vanilla extract, the remaining sugar and beat for 4-5 minutes until creamy and light in color.
  2. In the mixing bowl, add flour, cocoa, and corn starch as well as half of the egg-white mixture. Gently folds everything together.
  3. Add the rest of the egg-white mix and again stir until everything is well combined, fluffy, and ready to go into the oven. Spread the sponge cake on a parchment-lined baking sheet and bake it at 180°C/356°F for 10-15 minutes.
  4. For the buttercream, remove 2-3 tablespoons of your milk and combine them with the pudding powder and 1 tablespoon sugar. Heat the remaining milk until you can see damp, then add the pudding powder-mix. Stir for about 5 minutes until the mixture gets thicker. 
  5. Place the pudding into a bowl and put some cling film right on top of the pudding. By doing this, we prevent the pudding from the skin.
  6. Wait until the pudding is cooled and has the same temperature as the butter. Slowly mix them together until you get a smooth buttercream.
  7. With a cookie cutter, cut out circles from your sponge dough. Then add 1/2 tablespoon of plum jam on one of the sponge-circles.
  8. Add buttercream, then another layer of sponge dough until you have a Mini Layer Cake with 3 layers of sponge dough (like in the pics).
  9. Add buttercream on top and sprinkle your Layer Cakes with shredded coconut or place some nuts on top.
  10. Enjoy!!


Did you make this recipe??
Tag me on your Instagram pic, so I can repost it!
Labels:

Popular Recipes

THE BEST BROWNIES: fudgy chocolate dream

Have you ever dreamed of fudgy, chocolatey Brownies?  Well, I have THE recipe that you're looking for. I changed some classic techniques and replaced a part of some of the most known ingredients to make the Brownies taste even better. So, if you want the perfect chocolate treat -jump to the recipe here. But I would appreciate if you read the following instructions to improve your Brownie -skills.  Let's go! What are the basic ingredients? For the perfect Brownies, you'll need: Butter and Coconut oil: the coconut oil gives the whole batter a really nice texture and makes the taste of the chocolate even more intense. Butter is one of the most basic but at the same time most important ingredients. To  create the fudgy consistency, we use melted butter and coconut oil . Chocolate: a Brownie without chocolate isn't a Brownie, right? So make sure to use high-quality chocolate with a high percentage of cocoa (70-80%). Sugar: I used a mixture of normal, g...
Read more

Raspberry Apricot Cake

The perfect cake for summer is soft, fluffy and has lots of fruits in it - at least, that is my opinion. I love topping it with vanilla whipped cream and serve it with an iced coffee.  Now, if you would like to enjoy a cake like that - I would suggest you try this raspberry apricot cake. It's easy to make ( another one-bowl recipe, yay!), fluffy and soft, and involves the fresh flavors of raspberries and apricots. I top it with some brown sugar to make it even more delicious. Because I am using an 18 cm / 7" pan, this cake bakes a long time in the oven. So, if you do not want to wait that long (which I can totally understand..) I would suggest using a larger pan. The base recipe for this cake is by redcurrantbakery - I used her basic vanilla cake and made my twists accordingly. The original recipe is linked here . If you want to see the full process of baking this cake, check out my Instagram Account @ tamarasbakings for a "Bake with me" video of this cake. RECIPE In...
Read more

Himbeer-Aprikosen Kuchen

Der perfekte Sommerkuchen ist weich, fluffig und enthält viele Früchte -das ist zumindest meine Meinung. Ich liebe es, ihn mit Vanille-Schlagsahne zu essen, oder mit einem Eiskaffee zu servieren.  Wenn du auch so einen Kuchen genießen möchtest, empfehle ich dir diesen Himbeer-Aprikosenkuchen. Er ist einfach zuzubereiten (noch ein One-Bowl Rezept, juhu!), fluffig und weich, und er enthält die sommerlichen Aromen von Himbeeren und Aprikosen. Ich streue gerne etwas braunen Zucker über die Aprikosen, um ihn noch leckerer zu machen. Da ich eine 18 cm Backform verwende, muss dieser Kuchen sehr lange im Ofen backen. Wenn du also nicht so lange warten willst,(was ich absolut verstehen kann...), würde ich eine größere Form empfehlen. Dadurch verliert den Kuchen zwar an Höhen, braucht aber weniger Zeit zum Backen. Das Grundrezept für diesen Kuchen stammt von redcurrantbakery - ich habe ihr Grundrezept für den Vanillekuchen verwendet und ihn entsprechend meiner Vorstellungen angepasst. Das Or...
Read more