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German Pastry Chef, home

Layer Cakes

Winter Cake

by Lisa

Trained pastry chef

Chocolate layer cake covered in cream and coconut, with a little chocolate Christmas tree on each slice
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Prep
20 min
Bake
25 min
Total
45 min
Makes
10 slices

Welcome, fellow bakers! 🍰🎄 With my delicious Christmas cake you can take your baking skills to the next level in no time. 🌟 I'm more than excited to share this simple yet impressive recipe with you.

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Dive into the world of Christmas baking and treat yourself to my chocolate sponge cake with a coconut cream cheese filling, sweet cherries and enchanting chocolate decorations! 🍫🍒🎂 This festive creation is a feast for the eyes and pure joy for anyone with a sweet tooth. And the best part? No gelatin, no alcohol, perfect for everyone!

Whether you're just starting out or already bake like a master, this recipe promises pure baking fun. Let's get creative together. 🎨💖 I'm sharing not only my best baking tips and tricks, but also decorating ideas such as little chocolate Christmas trees that turn every slice into a small winter work of art!

So grab your aprons and let's make this simple but impressive Christmas dessert together. 🎅🤶🎁 Don't miss the delicious combination of chocolate, coconut and lingonberries in this unique treat. 🍇✨

Here you'll see how to create a festive cake in no time that will delight your whole family. Happy baking and Merry Christmas! 🎅🎄

Ingredients

Makes 10 slices

For the sponge

  • 3large eggsat room temperature; German size M
  • ½ cup plus 1 tbsp110 ggranulated sugar
  • 1 pinchsalt
  • ¾ cup plus 1 tbsp100 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 ⅓ cups120 gunsweetened 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).

For the filling

  • 1 ½ cups350 gcream cheeseA soft, full-fat fresh cheese. In the US use full-fat cream cheese; in the UK, full-fat soft cheese.
  • ⅓ cup30 gdesiccated coconutFinely shredded dried coconut without added sugar. In the US use unsweetened finely shredded coconut (not sweetened flaked coconut); in the UK, desiccated coconut.
  • ¾ cup plus 1 tbsp100 gpowdered sugarVery finely ground sugar for icings and dusting. In the US use powdered sugar (confectioners' sugar); in the UK, icing sugar.
  • 2 cups500 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).
  • 2 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.
  • 6 tbsp120 gcherry jam

Also needed

  • desiccated coconutcoarse
  • 7 oz200 gchocolate cake coatingA ready-made compound chocolate coating that sets glossy without tempering. In the US use chocolate candy melts or compound coating, or chocolate melted with a little coconut oil; in the UK, chocolate cake covering, or chocolate melted with a little coconut oil.
  • 10chocolate-coated biscuit sticksThin biscuit sticks dipped in chocolate. In the US use Pocky chocolate sticks; in the UK, Mikado sticks.

Method

Sponge

  1. Line the bottom of a springform pan with parchment paper. Preheat the oven to 350°F (170°C) convection (fan).

  2. Beat the eggs, sugar and salt vigorously for about 10 minutes. Mix the flour and cocoa powder, sift them over the egg mixture and fold in.

  3. Pour the batter into the pan and bake through. After baking, turn the cake upside down onto a wire rack while it is still in the pan and let it cool.

  4. Once the sponge has cooled, release it from the pan and cut it horizontally three times to make four layers.

Cream

  1. Mix the desiccated coconut with the cream cheese. Whip the heavy cream with the powdered sugar, sprinkling in the whipped cream stabilizer at the end.

  2. Take off about a third of the whipped cream and keep it in the fridge for covering the cake. Mix the rest of the whipped cream with the cream cheese.

  3. Spread a third of the jam over the first layer, then spread a third of the coconut cream on top.

  4. Continue with the layers, jam and cream until everything is used up and stacked, then chill the cake in the fridge for at least 3 hours.

  5. Once the cake has chilled, cover it with the remaining cream and press the coarse desiccated coconut onto the sides.

  6. Use a cake divider to mark the cake into 10 slices.

Decoration

  1. Melt the chocolate cake coating according to the package directions and fill it into a small piping bag.

  2. Use the cake divider and a pencil to mark the slices on a sheet of parchment paper, then lay one chocolate-coated biscuit stick on each slice.

  3. Now pipe the coating over the sticks so that they look like little trees. Let them set.

  4. As soon as the chocolate trees are firm, place one on each slice of cake.