It is time to celebrate my Christmas vacation, which started yesterday afternoon. The cake bun contains plenty of various spices and plenty of walnuts.
So now I will sit and enjoy a great cup of Christmas tea together with a slice of this cake :-)
Spiced cream cake with cream cheese filling: - 1 cake
- 140 g walnuts - medium chopped
- 2½ dl boiling water
- 1 teaspoon of baking soda
- 120 g butter - soft
- 200 g sugar
- 2 eggs
- ½ teaspoon vanilla corn or 2 vanilla pods
- ½ organic lemon - zest and 2 teaspoon lemon juice
- 360 g wheat flour
- 2 teaspoon cinnamon
- 2 teaspoon ginger
- 1 teaspoon nutmeg
- ½ teaspoon carnation
- ½ teaspoon salt
- 450 g icing sugar
- 75 g butter - soft
- 200 g full fat cream cheese
- Heat up the oven to 180'C.
- Chop the walnuts, add them into a mixing bowl, add into baking soda together with the boiling water. Set the walnuts aside.
- Add the butter and sugar into another mixing bowl, whip into a foamy mass.
- Add in the eggs, one by one, whip the cake mass between each addition of the egg.
- Add in the vanilla corn, lemon zest an lemon juice. Whip the cake mass.
- Add in the wheat flour and the various spices together with the mixture of walnuts and water.
- Whit the cake mass until it is homogeneous.
- Fill the cake into either 2 spring forms of 17 cm or 1 spring of 21 cm.
- Bake the cake in the lower part of the oven at 180'C for either 30 minutes for 2 spring forms or 45-50 minutes for 1 spring form.
- Check, that the cake is bake, before removing the cake from the oven.
- Cool down the cake.
- Add the icing sugar and the soft butter into a mixing bowl. Whip it together, until it is homogeneous.
- Add in the full fat cream cheese, whip the cream together at high speed for approx. 5 minutes.
- If one cake has been baked, divide the cake into 2 pieces.
- Place one piece of cake layer on the serving plate, place the cream cheese filling on top of the cake bun, place the second cake bun on top of the cream cheese filling.
- Spring the top of the cream cake with icing sugar.
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