Although St. Nicholas Day is most often baked, a sweet St. Nicholas “sandwich” also goes well with a glass of milk. These are two different cake layers that, after being combined with syrup, remain soft, aromatic and slightly moist. Between them there is a layer of chocolate cream, giving the dessert a truly festive character. This is a slightly more impressive alternative to classic cookies – perfect for family celebrations, a small gift from Santa Claus and December afternoon teas.
Ingredients:
Cake:
- 250 g of wheat flour,
- 125 g of soft butter,
- 120 ml of milk,
- 200 g sugar,
- 3 eggs, size L or XL,
- 4 tablespoons of liquid honey,
- 2 teaspoons of baking powder,
- 1.5 teaspoons of gingerbread spice,
- teaspoon of vanilla extract.
Chocolate cream:
- 500 g mascarpone serka,
- 250 ml whipping cream 36%,
- 4-5 tablespoons of powdered sugar,
- 3 tablespoons of cocoa powder,
- 2 teaspoons of gelatin,
- 40 ml of water.
Syrup:
- 100 ml of water,
- a teaspoon of sugar,
- teaspoon of lemon juice.
How to do it:
1. Prepare the dough. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing constantly. Add vanilla.
2. In a separate bowl, mix the flour and baking powder. Gradually add the flour, alternating with the milk, to the butter mixture, mixing at low speed until just combined.
3. Divide the finished dough into two equal parts. Add honey and gingerbread spice to one of them and mix thoroughly.
4. Divide each dough again into two equal parts. Bake four tops in a form lined with baking paper, dimensions 25×25 cm. Baking time is 20 minutes at 180 degrees Celsius, until the stick is dry.
5. Remove and cool each layer.
6. Prepare the cream. Pour gelatin with water and set aside to swell. Then dissolve it and set aside to cool.
7. Place the mascarpone, cream, powdered sugar and cocoa in the mixer bowl. Beat until the cream is stiff.
8. Add 2 tablespoons of cream to the slightly cooled gelatin and mix. Pour the mixture into the rest of the cream, mixing at low speed. Put the whole thing in the fridge for at least an hour.
9. Prepare the syrupmixing all ingredients together until completely combined.
10. Assemble the dough. Place the darker top into the pan and generously cover it with syrup. Then insert the light top and spread it with chocolate cream. Place a light top, spread it with syrup again and cover it with a darker top.
11. Place food foil and a cutting board on top. Weight it with 3-4 boxes of milk or packages of rice.
12. Put the St. Nicholas cake in the fridge overnight so that all the layers stick together. Divide the dough into squares and serve.
Source: Terazgotuje.pl
