I love Christmas cakes for their flavor, for the fact that it can be baked in advance, and is also perfect as a gift. You can start now, so don't put it off until later. From the resulting number of ingredients, we get 1 cupcake weighing 700-750 g and measuring 9*20cm. But I make a double portion at once, so we never limit ourselves to one.
| Cook Time | 55 minutes |
| Servings |
Ingredients
- 75 gram Dried fruits any (raisins, dried apricots, prunes, cherries, etc.)
- 50 gram Nuts any
- 150 ml Cognac any alcohol (except vodka)
- 150 gram Butter 125 g in the dough, 25 g for coating
- 125 gram Sugar
- 100 gram Cottage cheese fat
- 25 gram Sour cream (20-30%)
- 275 gram Flour wheat / Flour
- 5 gram Baking powder
- 2 teaspoons Orange zest
- 3 tablespoons Sugar powder
- 1 piece Chicken egg
Ingredients
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Instructions
- You need to start with dried fruits. Do more, you won't regret it. On the cake I have about 125 g of soaked mixture (dried fruits+nuts). They are stored for a long time, so do it with a stock.Wash dried fruits, cut large pieces. Wash the nuts, dry them in a dry pan and also chop them into small (but not into crumbs) pieces. Lay tightly in a jar and pour alcohol, almost level and put in the refrigerator for at least a day, better more.
- 125 g of butter at room temperature, beat together with the sugar until white.
- Add the egg, without ceasing to beat. If you make a double portion, add 1 egg, after each whipping.
- Add cottage cheese with sour cream and zest.
- Add spices.
- Add the most recent flour. Stir. You can already use a spatula. A little bit of the dough aside. Add the soaked dried fruits and nuts to the rest.
- Stir. The dough is thick. Put in the form of 2/3. Cover the top with a deferred dough ( this is done so that dried fruits that stick out a little outside do not burn) Bake in the top-bottom mode, in a preheated 170*C oven for about 50-60 minutes.
- Still hot, cover with melted butter and sprinkle with powdered sugar.
- Wrap the cooled cake in gauze soaked in alcohol. Top cover with parchment paper. and put in a cool place ( in the refrigerator, on the balcony). After about a week, moisten the gauze again and wrap it again in a cool place.
- If you will give, warn that if you do not immediately eat, you must store it in the refrigerator.Bon appetit.
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