Christmas Cake.
Simple, beautiful to look at, and delicious.
This Christmas cake has a base that I love… The Molly Cake, a base named after its creator Molly Coppini, a very talented cake designer.
The Molly Cake is very soft and perfectly moist without the need for syrup or milk, filled with this fragrant mascarpone cream it’s even more delicious, colored red it becomes a beautiful Christmas cake to look at and delicious to taste 🙂
- Difficulty: Medium
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Molly Cake:
- 4 large eggs (at room temperature)
- 1 1/2 cups heavy cream
- 2 1/2 cups all-purpose flour
- 1 3/4 cups sugar
- 1/2 cup cornstarch (or potato starch)
- 1 vanilla extract
- 1 pinch salt
- 4 tablespoons red gel food coloring
- 1 1/2 cups heavy cream
- 9 oz mascarpone cheese
- 1 1/4 cups powdered sugar
- 2 tablespoons rum for desserts
- 1 teaspoon vanilla extract
- 1 packet baking powder
- to taste butter (for greasing the pan)
- to taste powdered sugar
Tools
- 1 Electric Whisk
- 1 Baking Pan
- 1 Spatula
- 1 Piping Bag
- 1 Bowl
- 1 Oven
Steps
First, let’s prepare the red Molly cake.
Sift the flour together with the baking powder and cornstarch.
Preheat the oven to 340°F. Butter and flour a high-sided 8.7-inch pan.
Whip the cream to stiff peaks and set aside.
With a stand mixer or electric beaters, whip the eggs with a pinch of salt for at least 15 minutes until the mixture is firm and frothy.
Once the eggs are well whipped, add the vanilla, red food coloring, and the flour mixture gradually, continuing to whisk. As soon as everything is well combined, turn off the beaters and gently fold in the whipped cream with a spatula, little by little, mixing from top to bottom.
Once all the cream is well incorporated, you can pour the batter into the pan.
Bake in the middle/lower part of the oven at 340°F for 30 minutes, then lower the temperature to 300°F and bake for another 20 minutes. Finally, do a toothpick test in the center; it should come out dry.
Remove from the oven and let cool completely, then invert the cake onto a tray.
Place the cream in a large bowl, add the vanilla and sugar, and whip with electric beaters until semi-whipped (you can also use a stand mixer).
Once the cream is semi-whipped, add the mascarpone and 1 or 2 tablespoons of rum (to taste) and continue whipping until you get a fluffy and firm cream.
Take the red Molly cake and cut it into three layers.
Put the mascarpone cream in a disposable piping bag, cut the initial part of the piping bag (the narrow part below) at about 1.2 inches to have nice cream tufts.
Place the base of the cake on a tray, cover the base with many tufts of mascarpone cream close to each other.
Cover with a second cake layer, again with many cream tufts, complete with the last cake layer (if the top surface has a bit of a dome, level it with a knife, and place the layer upside down to have a straight and beautiful surface).
Dust the surface with powdered sugar. Serve.
The Christmas Cake is ready to be enjoyed… HAPPY DESSERT!
Also, try the nougat filled cake; you can find the recipe BY CLICKING HERE.
Ps. this cake keeps very well for a couple of days under a cake cover in a cool place.
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