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Christmas House Cake

Prep
45 min
Bake
45 min
Total
1 hr 30 min
Makes
12 slices

Ingredients

Cake

  • 2 sticks plus 2 tbsp250 gunsalted buttersoftened. German butter is unsalted and has about 82 percent fat. In the US use unsalted butter (European-style unsalted butter is closest); in the UK, unsalted butter.
  • 1 ¼ cups250 ggranulated sugar
  • 1 pinchsalt
  • 1organic orangezest
  • 5large eggsroom temperature
  • 3 to 4 tbsporange juice
  • 3 ½ tbsp50 mlmilk
  • 2 cups250 gall-purpose flourIn German recipes plain flour means soft wheat flour Type 405 unless stated otherwise. In the US use all-purpose flour; in the UK, plain flour.
  • 1 tspbaking powderGerman baking powder is sold in 15 g packets, each meant for about 500 g (4 cups) of flour. In the US and the UK use baking powder, 1 tbsp plus ¾ tsp per 15 g packet.

Buttercream

  • 6large egg whites
  • 1 ⅓ cups280 ggranulated sugar
  • 4 sticks450 gunsalted buttersoftened
  • 1 pinchsalt
  • 3 to 4 tbspunsweetened cocoa powderPure unsweetened cocoa powder for baking. In the US use unsweetened cocoa powder (not hot cocoa mix); in the UK, cocoa powder (not drinking chocolate).

Decoration

  • ladyfingersLight, dry sponge fingers. In the US use ladyfingers (savoiardi); in the UK, sponge fingers (savoiardi).
  • sprinkles
  • powdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • cookies

Method

Cake

  1. Grease a loaf pan and dust it with flour, or line it with parchment paper. Preheat the oven to 350°F (170°C) convection (fan).

  2. Beat the butter, sugar, salt & orange zest vigorously until light, then beat in the eggs one at a time.

  3. Combine the flour and baking powder. Add the dry ingredients to the butter mixture and pour in the orange juice and milk.

  4. Pour the batter into the pan and bake on the middle rack.

  5. After baking, let the cake cool in the pan for about 30 minutes, then turn it out and let it cool completely.

Buttercream

  1. Separate the eggs. Warm the egg whites with the sugar over a water bath until the sugar has dissolved and the mixture reaches about 158°F (70°C), stirring constantly and thoroughly.

  2. Now whip the hot mixture in a stand mixer until it has cooled to room temperature and tripled in volume.

  3. As soon as the meringue is at room temperature (important!), add the butter a little at a time with the mixer running on medium speed.

  4. Divide the buttercream in half, sift the cocoa powder into one half and stir it in.

Assembling

  1. Cut the cake into 4 to 5 layers. Spread the first layer with the light buttercream and scatter a few mandarin oranges on top if you like, then place the next layer on top... keep going until the cake is stacked and filled again.

  2. It's important that the cake now chills in the fridge for at least three hours, better overnight, so it is firm enough to decorate calmly.

  3. Now spread the dark buttercream generously over the cake, cover it with ladyfingers and decorate as you like.

From German Pastry Chef. Full recipe with photos: germanpastrychef.com/recipes/christmas-house-cake/