I saw this Christmas layer cake in a magazine years ago, and I was intrigued by the use of wafers to cover and decorate this dessert layered with hazelnut cream.
Once again, I tried to do something different, and I must say that these wafer sheets decorated with melted dark chocolate are particularly decorative and can be used for any layer cake we decide to make, for a holiday or a family or friends event.
Clearly, the “brushstrokes” must be light and not too heavy, otherwise, instead of being firmly fixed to the cream, they will fall forward, and the magic will end!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients CHRISTMAS LAYER CAKE
- 1 1/8 cups butter
- 1 1/4 cups granulated sugar
- 2 cups all-purpose flour
- 1 packet baking powder
- 1/4 cup chopped hazelnuts (optional)
- 2 cups heavy whipping cream
- 2 1/4 cups hazelnut cream
- 3 tbsps powdered sugar
- q.b. wafer sheets (see in TOOLS the Amazon link)
- 1 3/4 oz dark chocolate
- q.b. sugar decorations (Christmas themed, as preferred)
FOR PREPARING THE CHRISTMAS LAYER CAKE RECIPE
I prepare the base of the 4/4 cake by mixing the softened butter with the sugar using electric whisks or a stand mixer: it should result in a light and fluffy mixture!
Then I add the eggs one at a time, always mixing at medium-low speed.
At this point in the recipe, I sift flour and baking powder together and incorporate them into the mixture, also adding the chopped hazelnuts (optional).
I grease and line the cake pan with parchment paper or use release spray as desired, then pour in the prepared batter, leveling it well on top.
I bake the Christmas layer cake filled and decorated with chocolate wafer sheets, and bake in a static mode for about 45/50 minutes but, as always, let’s pay attention!
Once baked, I let it cool, possibly on a cake rack.
I also whip the liquid heavy cream with the powdered sugar until quite firm.
The recipe I read in the magazine for externally sealing the layer cake used only buttercream…which I didn’t want to use, but if you like, I recommend this meringue version, which is uniquely delicious!
MERINGUE BUTTERCREAM → https://blog.giallozafferano.it/asilannablu/ricetta-crema-al-burro-meringata/
I set aside a few tablespoons of whipped cream with powdered sugar and proceed to fill the Christmas layer cake.
I divide the cake into 3 or 4 layers with a sharp knife and place the first on the serving plate.
I spread it with plenty of cream and a few tablespoons of hazelnut cream, then add the second layer of 4/4 cake and repeat the operation until finishing with the last layer.
I cover the entire Christmas cake with the reserved cream and place in the refrigerator and proceed to make wafer sheets brushed with melted chocolate.
I melt the dark chocolate in a bain-marie or microwave, then brush it/pour it randomly onto the wafer sheets, which are the size of an A4 printer sheet, so they need to be cut or better torn carefully into strips of 1.5-2 inches.
I arrange the chocolate wafer strips all around the perimeter of the Christmas cake taken from the fridge, slightly overlapping them one over another.
I add some sugar Christmas-themed figurines and serve!
Enjoy and Happy Holidays!
Annalisa
QUICK NO-COOK CHRISTMAS APPETIZERS with also Christmas balls and trees!
click here → https://blog.giallozafferano.it/asilannablu/antipasti-velocissimi-senza-cottura-di-natale/
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