Christmas Advent Cake

(160 votes)
Total Time Icon
Total time: 12 hours 45 min
Preparation Time Icon
Prep time: 45 min
Rest Time Icon
Rest time: 12 hours
Yield Icon
Enough for 1 person

🍓 Ingredients

150 grams Flour
200 grams Sugar
100 grams Butter
4 Eggs separated
50 grams Hazelnuts grated
25 grams Coconut flakes
1 package Vanilla sugar
2 teaspoons Cocoa powder
1 package Baking powder
50 milliliters Buttermilk
2 teaspoons Lemons - zest grated
1/2 teaspoons Salt
1 teaspoon Cinnamon
1/2 teaspoons Clove powder
1/2 teaspoons Oranges - zest grated
1/2 teaspoons Mint (also from tea bag) grated
200 grams Marzipan (raw paste)
200 grams Sour cream
50 grams Sugar
50 grams Jam of your choice (e.g. orange marmalade). (e.g. orange marmalade)
1 can Drained tangerine
1 teaspoon Cinnamon
200 milliliters Whipped cream 1 pck. cream stiffener
50 grams Walnuts halved
25 grams Grated coconut
25 grams Powdered sugar
100 grams Honey
10 grams Almonds (flaked almonds)

🍽 Instructions

For the dough, first mix the dry ingredients. Liquefy the butter and mix with 4 egg yolks and buttermilk. Now mix these two masses – this will initially give a sticky, dark brown, firm dough. Beat egg whites until stiff and fold in. This now results in a light brown, viscous dough. The springform pan should not be too large, so that the dough can still be divided into three plates when risen. Pour the dough into the springform pan. Bake in a preheated oven at 180°C for about 20 minutes.

Needle test helps (if you don’t know this: prick the baked dough with a needle, if dough sticks to it, it needs more baking time). Divide the baked dough into three plates, or at least cut in half, and then combine the bottom and top fillings into one layer each. Lower filling: The mint can be obtained from a tea bag, for example, in a pinch it is omitted. If mint is to be used, then it is recommended to work it into the marzipan paste and heat the paste briefly (microwave: 400-500 watts, about 2 minutes), so the mint flavor comes through better. Spread the cooled marzipan mixture by hand on baking paper to form a round pancake or roll out with a rolling pin if necessary. Turn or lift the pancake from the baking paper onto the bottom dough sheet. Spread the jam smoothly over the top. It is advisable to leave out the edge for the pancake and the jam.

Finish this layer with the second dough sheet. If the dough is smooth, there should be only a minimal bulge – otherwise the jam has been overdone.

Upper filling: the cream can be ready sprayed cream (still add cream stiffener) or must first be whipped, then do not forget the sugar. Combine the sour cream with the sugar and cinnamon and stir well.

Let stand for 2 to 3 minutes if necessary and stir again to dissolve the sugar.

Mix the sour cream mixture with the cream and spread it on the cake. Leave out the edge again, preferring to spread more of it in the center and spread it when pressing on the last pastry sheet. However, before placing the last pastry sheet, place the mandarin orange pieces on about 2/3 of the radius in the circle, add another smaller circle. There will probably be a few pieces of tangerine left over. Lastly, press on the third pastry sheet. For the garnish: choose half walnuts depending on the number of pieces of cake you want, for example 12 half walnuts. Place them on a baking paper (for economic reasons, feel free to use the paper from further up.

Attention: It will certainly not be usable afterwards). Pour the honey over the walnuts, a little less than half a teaspoonful at a time. If necessary, turn the walnuts briefly in the honey. The nuts must be flat side down on the baking paper, because this side should rest on the cake later. In a preheated oven at 180°C, place the walnuts and baking paper on a baking tray and bake for 5-6 minutes. The honey will caramelize and bubble. Then remove the tray and quickly spread the walnuts on the cake in a wide circle. If done quickly enough, the nuts will stick to the cake. When cooled, the caramelized honey should separate well from the baking paper and can be used later. Now spread almond flakes on top. These can be fixed, for example, with leftovers of the bottom filling. Powdered sugar and some coconut shavings can be sprinkled on top. Skilled confectioners could line the top with stencils (stars and other shapes) for a nice effect and remove them after sprinkling. Lastly, you can try peeling off a few flakes of the caramelized honey and sticking them on the top of the cake. This looks very nice, but keep in mind that the cake must remain sliceable. Be very careful when cutting the cake so that it doesn’t break apart. 16 pieces of cake are probably the practical maximum here – 12 pieces is more recommended.

📊 Nutrition Facts

Nutritional values per serving:


📝 Recipe Overview

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