Christmas cake with wholewheat flour
Christmas cake with wholewheat flour
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Mama’s Olikis | 1.000 g | For the cake |
| Water | 400 g | For the cake |
| Sunflower oil | 400 g | For the cake |
| Moustafini | 40 g | For the cake |
| Black Line Orange cubes | 100 g | For the cake |
| Cinnamon | 5 g | For the cake |
| Ginger powder | 3 g | For the cake |
| Seed mix | 100 g | For the cake |
| Eggs | 25 g | Eggs |
| Chocolatier Delicecover Choco | 1.000 g | For the covering |
| Sunflower oil | 50 g | For the covering |
| Scaldis Dark | 200 g | For the covering |
| Digestive Cookies | 1.000 g | For the biscuits |
| Margarine Princess | 400 g | For the biscuits |
| Eggs | 50 g | For the biscuits |
| Cinnamon | 20 g | For the biscuits |
Preparation
For the cake
Mix the first 4 ingredients at the medium speed for 4 minutes. Add the orange cubes, the spices and the Seed Mix and mix gently. Serve in baking forms and bake at 160 °C for 40-45 minutes, depending on the type of the oven. Let it cold before decoration.
For the covering
Melt the Scaldis Dark in a bain marie or in a microwave. Melt the rest of the ingredients and mix until it becomes homogenous.
For the biscuits
Mix all the ingredients at the low speed for 2 minutes. Open the dough in 3-4mm between two paper baking sheets. Cut with the preferred cutter. Bake at 170°C for about 15 minutes depending on the type of the oven.
Synthesis
When the cake is cold cover with the hot covering. Place the biscuits and decorate at your will.
