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Christmas bauble cake

  • Vegetarian Diet

    Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Excludes meat, fish, mollusks.

Christmas bauble cake

Method

For the cake

  • Preheat the oven to 180οC (356οF) set to fan.
  • Butter and line with parchment paper both hemispheres of the special round mold, by leaving the parchment paper pieces standing out 2 cm above the mold’s rim.
  • In a mixer’s bowl, beat the butter with the sugar with the whisk attachment at medium speed, for 3-5 minutes, until the ingredients are homogenized and fluffy.
  • Lower the speed and add the vanilla extract and the eggs one by one, waiting for the first one to be incorporated before adding the next. The mixture will look like it has split but if you add 2 tablespoons of the flour, it will get the desired texture.
  • Then, add the remaining flour and salt, and beat for a few seconds until the mixture is homogenized.
  • Remove the bowl from the mixer and divide the mixture into the two hemisphere molds.
  • Bake for 50 minutes to 1 hour.
  • You can check if the cake is done by sticking a toothpick inside; if it comes out clean, then your cake is ready.
  • Remove the molds from the oven, let them cool completely onto a rack, and then take the cakes out of the molds.  
  • Cut the excess cake pieces so that you have 2 even hemispheres.
  • With a spoon, remove one piece from the center of each cake, creating a cavity and there, add the multi-colored candies in each one.
  • Piece the two hemispheres together, so that you get a sphere.

For the ganache

  • Cut the chocolate into pieces and add it into a bowl.
  • Heat the heavy cream in a saucepan over medium heat.
  • As soon as the heavy cream starts boiling, remove the saucepan from the heat, and pour the heavy cream into the bowl with the chocolate.
  • Leave it there for a few seconds, and as soon as the chocolate starts melting, stir the mixture with a spatula until it is thick like paste.
  • Let it cool enough and then, spread it over the cake.
  • Refrigerate the cake for 2 hours so that the ganache thickens well.

To assemble

  • Firstly, start making the hook and its base.
  • Take the white sugar paste, cut a piece the size of a walnut (10 g), knead it with your hands by forming a cylinder of 2 cm diameter, and set it aside.
  • Line a piece of parchment paper onto your working surface, place the remaining sugar paste, dust with a little icing sugar so that it will not stick, and cover with another piece of parchment paper.
  • With the special rolling pin, roll out the sugar paste to be 3-4 mm thick.
  • With a knife, cut a 2x10 cm strip and then, cut the large side of the strip with a serrated pastry cutter, in order to form the “teeth”.
  • Spread a little water, roll it around the cylinder that you have made so that it sticks, and set it aside, with the serrated side facing down, for 2-3 hours in order to dry well.
  • Cut, also, a 1x6 cm strip from the sugar paste you have rolled out, join the two edges so to form a hook, and with a little water, stick them well. Set it aside to dry as well.
  • After it dries, spread a little water and stick it to the cylinder from the side that is not wavy.
  • From the remaining white sugar paste, cut 14-16 stars with a 4 cm star cookie cutter and set them aside.
  • Then, roll out the red sugar paste to be 3-4 mm thick.
  • Take the sphere out of the refrigerator and cover it with the sugar paste.
  • Form a smooth surface with the special sugar paste smoother.
  • With a little water, stick the stars all around.
  • At the center of the bauble’s upper part, stick with a little water the base with the hook.
  • Dust with the golden sanding sugar, and serve.
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Rating
Stars 5 965280a274e7faaa3ab948cbf65b3e63cafd3a357c9a1db9ace6cb5ab0ca420b
(9)
Stars 4 7a9178270a01a919f143a86d02d23da24820e7cf7d8785260b287b505604249a
(0)
Stars 3 c9ab54a9391cb4e2af3c2a4c4675bedbe4c0f240b47f2deb664d8e5e3214bb49
(0)
Stars 2 c2271760a84c41b554ecf1d1b2b17a4774d017e08924e9c4b7bd07ffe0c53648
(0)
Stars 1 d2c64104eb0fa01541d9f73e1face12dcf9db387d50b23e382af06ebc6f3d651
(0)

Nutritional
Chart

Nutrition information per portion

723
Calories (kcal)
36 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

34.0
Total Fat (g)
49 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

20.0
Saturated Fat (g)
100 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

94.0
Total Carbs (g)
36 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

35.0
Sugars (g)
39 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

8.8
Protein (g)
18 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

2.8
Fibre (g)
11 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.47
Sodium (g)
8 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo 917a1b6ba55874b5d139866e10c236ccff8cbaa226cb4c05ba54efca0b20cc63

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