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Christmas Pyramid Cake

Prep
20 min
Bake
6 hr
Total
6 hr 20 min
Makes
10 slices

Ingredients

For the sponge

  • 3large eggsGerman size M, at room temperature
  • 5 tbsp75 gunsalted butterGerman 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.
  • ½ cup100 ggranulated sugar
  • 1 pinchsalt
  • 2 tspvanilla sugar1 packet = 2 tsp (8 g). Sugar flavored with vanillin (artificial vanilla), sold in small packets of about 8 g. In the US use 1 tsp vanilla extract plus 2 tsp sugar for each 8 g packet; in the UK, vanilla sugar sachets, or 1 tsp vanilla extract plus 2 tsp sugar per sachet.
  • 1 pinchground cinnamon
  • 1 ½ cups180 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.

For the cream

  • 7 oz200 gcouverture chocolatedark. Chocolate with a high cocoa butter content that melts smoothly for coating and glazing. In the US use good-quality baking chocolate bars or couverture wafers (not chocolate chips); in the UK, couverture chocolate or a good-quality cooking chocolate bar.
  • 3large eggsGerman size M
  • 5 tbsp60 ggranulated sugar
  • 2 ¼ cups550 mlheavy creamGerman cream for whipping has about 30 to 32 percent fat. In the US use heavy cream or heavy whipping cream; in the UK, whipping cream (double cream also works but whips faster, so watch it).
  • 3 packetswhipped cream stabilizerA packet of modified starch and sugar that keeps whipped cream firm; one packet is used for about 1 cup (250 ml) of cream. In the US use whipped cream stabilizer powder (sold online and in some baking aisles), or about 1 tbsp nonfat dry milk powder per cup of cream; in the UK, cream stabiliser powder (sold online), or a spoonful of mascarpone whipped in with the cream.

Also needed

  • 10 ½ oz300 galmond pasteRaw marzipan with a high almond and low sugar content, used for baking. In the US use almond paste (not marzipan, which is sweeter); in the UK, almond paste, or the marzipan with the highest almond content you can find.
  • 5 tbsp100 glingonberry jamLingonberries are small, tart red berries, usually sold as a preserve. In the US use lingonberry jam, or whole berry cranberry sauce; in the UK, lingonberry jam, or cranberry sauce.
  • sugar pearls for decorating

Method

Sponge

  1. Beat the butter with the sugar, salt, cinnamon and vanilla sugar for a few minutes until light and fluffy. Meanwhile, preheat the oven to 350°F (170°C) convection (fan) and line a large baking sheet (about 16 × 14 inches / 40 × 35 cm) with parchment paper. A US half sheet pan (18 × 13 inches) works too.

  2. Now add the eggs to the fluffy butter mixture one at a time.

  3. Briefly mix the flour and baking powder, add them to the mixture and stir in, then spread the batter over the baking sheet.

  4. Bake by eye, which means: bake until the sponge is golden. Then slide it off the baking sheet and let it cool, covered.

  5. Once the sponge has cooled, turn it out onto your work surface and carefully peel off the parchment paper.

    Now spread the lingonberry jam over the sponge, then use a ruler to measure and cut 5 strips with these widths: 4 inches (10 cm), 3 ¼ inches (8 cm), 2 ⅜ inches (6 cm), 1 ⅛ inches (3 cm) and ¾ inch (2 cm).

Filling

  1. Melt the couverture chocolate.

  2. Whisk the eggs and sugar over a hot water bath until warm and the sugar has dissolved.

  3. Whip the heavy cream until stiff, sprinkling in the whipped cream stabilizer as you go.

  4. Stir the melted chocolate into the egg mixture, then lovingly fold the whipped cream into the chocolate mixture.

  5. Place the largest strip on a serving plate, spread it with a little of the cream, then continue with the remaining strips from largest to smallest and the rest of the cream.

  6. If you like, set aside a little of the cream to pipe on as decoration later, and keep it in the fridge until then.

  7. Smooth all sides of the pyramid as neatly as you can, then chill it for at least 2 hours.

  8. Dust your work surface with a little powdered sugar (very finely ground sugar, also called confectioners' sugar; in the UK, icing sugar) and roll out the almond paste so that it is large enough to cover the pyramid.

  9. Cover the cake with it, trim off the excess and decorate as you like with the reserved cream, sugar pearls and anything else you fancy.

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