Food Recipes Hub

Cake “Christmas Lanterns” Recipe

Easy to prepare and incredibly light Christmas dessert. A great option for a festive table, children and guests will be delighted.

CourseBirthday Food Dishes, Children’s Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine’s Day Food
CuisineSwedish Cuisine
KeywordFor Beginners, Medium

Servings

Cook Time

120minutes

Servings

Cook Time

120minutes

Ingredients

Sponge:

250gram Flour wheat / Flour
220gram Sugar
6pieces Chicken egg
1pack Vanilin

Kiwi jelly:

3pieces Kiwi
3tablespoons Sugar
120ml Water
10gram Gelatin

Orange jelly:

5tablespoons Orangejam
120ml Water
10gram Gelatin
1teaspoon Lemon zest

Cream:

140gram Cottage cheese
100gram Butter
60gram Sugar powder

Instructions

You can bake a sponge cake yourself, or you can buy ready-made sponge cakes in the store. I bake sponge cake the easiest way. Beat the eggs with sugar until the volume doubles. Pour the flour in parts and gently mix the mass from top to bottom, add vanilla. We try not to let the dough fall off. Transfer the dough to a greased baking dish. Put in a preheated 180 gr. oven for 25-30 minutes. (check readiness with a toothpick) Let the sponge cake cool and cut it into cakes.
Prepare jelly and kiwi. Peel kiwi and cut into small pieces, cover with sugar, add 60 ml. of water and put on fire (cook after boiling for 10 minutes). Using a blender, whisk the kiwi into a homogeneous mass and let cool to about 60 grams. Dissolve the gelatin in 60 ml of water and add to the kiwi puree. Let cool to room temperature.
Prepare orange jelly. Dissolve the orange marmalade in 60 ml of water, add 1 tsp lemon zest and put on fire until boiling. After boiling, turn off the mixture and let it cool to room temperature. Dissolve the gelatin in 60 ml of water and add to the orange jam. Let cool to room temperature.That’s what jelly turns out.
Prepare cream cheese. Beat the soft butter well with a mixer with powdered sugar until a fluffy white cream forms (10 minutes). We introduce cottage cheese in parts. Mix on a low speed mixer. Cut out circles from sponge cakes.
Make foil molds “cups” the size of a biscuit “mug”, I have the size of molds with a diameter of 6 cm, and a height of 7 cm.
Transfer the biscuit base to the prepared molds.
Spread 4 tablespoons of kiwi jelly on the base of the sponge cake. And put it in the refrigerator to freeze for about 30 minutes.
When the kiwi jelly stabilizes, add 3 tablespoons of orange jelly. And put it in the refrigerator to freeze for about 30 minutes.
After stabilizing the gelatin from the cakes, take out the molds (carefully cut with scissors) and take out the cake.
Decorate the cake with cream “cheese”
The pie holds its shape well. The finished cake is served to the festive table.

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