If you’re looking for a Christmas cake that’s quick, easy, and unbelievably delicious, then this flourless, gluten-free cake is the one for you! With just a few ingredients from your pantry, you can create a cake that’s even tastier than the famous Royal Cake. This recipe is perfect for those who want to impress their guests without spending hours in the kitchen. The best part? It’s versatile enough to be made with any nuts you have on hand—almonds, peanuts, hazelnuts, or walnuts. Let’s dive into this delightful recipe!
Ingredients:
For the Cake Layers:
- 400 g roasted walnuts (or any other nuts like almonds, peanuts, or hazelnuts)
- 150 g raisins (soaked in warm water)
- 10 eggs
- 10 g vanilla sugar
- 300 g powdered sugar
- 60 g cornstarch
- A pinch of salt
For the Cream Filling:
- 90 g sugar
- 10 g vanilla sugar
- 150 ml milk
- 120 g chocolate (your choice of dark, milk, or semi-sweet)
- 190 g butter (at room temperature)
Instructions:
Step 1: Prepare the Walnuts and Raisins
- Roast the walnuts: Begin by roasting 400 g walnuts in the oven at 175°C (350°F) for about 10 minutes or until they’re golden and fragrant. Allow them to cool slightly before chopping them finely or grinding them into a coarse meal, depending on your preference.
- Soak the raisins: Place 150 g raisins in a bowl and cover them with warm water. Let them soak for about 10-15 minutes to plump up. After soaking, drain the water and pat the raisins dry with a paper towel.
Step 2: Prepare the Cake Batter
- Separate the eggs: Separate the egg yolks from the whites. Place the yolks in the refrigerator while you work on the batter.
- Beat the egg whites: In a large mixing bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add 10 g vanilla sugar and 300 g powdered sugar to the egg whites, beating continuously until stiff peaks form.
- Incorporate the cornstarch: Sift 60 g cornstarch over the egg whites and gently fold it in until fully combined. Be careful not to deflate the mixture.
- Fold in the nuts and raisins: Gently fold in the chopped roasted walnuts and soaked raisins until evenly distributed throughout the batter.
Step 3: Bake the Cake Layers
- Prepare the baking sheet: On a sheet of parchment paper, draw three circles with a diameter of 20-21 cm (about 8 inches). These will serve as a guide for your cake layers.
- Divide the batter: Divide the batter evenly into three parts and spread each portion within the drawn circles on the parchment paper.
- Bake the layers: Bake the cake layers in a preheated oven at 175°C (350°F) for 35-40 minutes or until they’re golden brown and firm to the touch.
- Cool the layers: Once baked, allow the cake layers to cool slightly. While they’re still warm, carefully remove the parchment paper and trim the edges to ensure they are perfectly round. Let the layers cool completely.
Step 4: Make the Cream Filling
- Prepare the vanilla sauce: In a small saucepan, whisk together 90 g sugar, 10 g vanilla sugar, and 150 ml milk. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a smooth sauce.
- Add the chocolate: Once the sauce has thickened, remove it from the heat and stir in 120 g chocolate until melted and fully incorporated. Allow the cream to cool to room temperature.
- Whip the butter: In a separate bowl, beat 190 g butter (at room temperature) until it’s light and fluffy. Gradually add the cooled vanilla-chocolate sauce to the butter, beating continuously until the cream is smooth and fully combined.
Step 5: Assemble the Cake
- Layer the cake: Place one of the cake layers on a serving plate and spread a generous amount of cream filling over the top. Repeat with the remaining layers, ensuring that the top of the cake is covered with a layer of cream as well.
- Decorate the cake: Decorate the cake as desired. You can sprinkle chopped nuts, dust with powdered sugar, or even add some chocolate shavings on top for an extra touch of elegance.
- Chill the cake: Refrigerate the assembled cake for at least 2-3 hours or overnight. This allows the flavors to meld together and makes it easier to slice.
Serving Suggestions:
This cake is perfect for Christmas or any festive occasion. It pairs wonderfully with a cup of hot cocoa, coffee, or tea. The combination of the crunchy nuts, sweet raisins, and rich chocolate cream is simply irresistible.
Tips for Success:
- Be gentle when folding the egg whites: To ensure a light and airy cake, fold the ingredients into the egg whites gently to avoid deflating the mixture.
- Chill the cake: Allowing the cake to chill for several hours before serving helps the flavors meld and makes the cake easier to slice.
- Variations: Feel free to experiment with different nuts, or add a splash of rum to the cream for an extra kick.
This gluten-free Christmas cake is not only incredibly easy to make but also a delightful treat that will impress your family and friends. The combination of roasted walnuts, sweet raisins, and rich chocolate cream creates a cake that is both festive and satisfying. Whether you’re celebrating a birthday, Christmas, or any special occasion, this cake is sure to become a favorite in your household. Give it a try, and let us know how much you loved it!
