Christmas Formcakes Recipe – Food

Cake Pan Recipes

The best mussel cakes for Christmas

Find cake molds and make delicious and tasty Christmas cakes. Feel free to make more when you start – most have a long shelf life.

Read also: Mother Monsen

Large frying pan

500g butter

500g sugar

500g eggs

500g wheat flour

1 teaspoon baking powder

2 lemons, juice

4 tablespoons slivered almonds

4 tablespoons currants

4 tablespoons of pearl sugar

Mix the butter and sugar for a relatively long time, until they are white and creamy.

Add one egg at a time and stir. Stir in flour, baking powder, lemon juice and zest.

Put the dough in a long mold lined with baking paper. Sprinkle with almonds, currants and powdered sugar.

Bake the cake at 180° for approx. 20 mins. Cool on a wire rack and cut the cake into pieces before serving. Can be frozen and thaws quickly.

ANITAS SPICE CAKES.
ANITAS SPICE CAKES.
Photo: Svein Brimi

Anita’s spice cake

1½ liter bread form

100g butter

3 eggs

4 dl wheat flour

2 teaspoons of yeast

1 teaspoon of cinnamon

1 teaspoon cloves

1 teaspoon of ginger

2 dl of milk

10 almonds

Butter and sugar are whipped until white and fluffy. Add one egg at a time and whisk well between each time. Sift the flour, baking powder and spices alternately with the milk.

Coarsely chop the almonds and stir them into the batter. Pour the batter into a well-greased pan.

Bake the cake in the oven at 180° for approx. 1 hour. Test with a cake stick if the cake is done. Cool in the pan of a cake rack, cut into slices just before serving. This cake is great for freezing.

Also Read: Recipes for Six Classic Cookies You’ll Eat Right Away

Prince cake

Cake pan 24–26 diameters approx.

ECLAIR DOUGH:

250g butter

180g sugar

4 egg yolks

300g wheat flour

2½ teaspoons baking powder

ALMOND PULP:

250g almonds

250g sugar

4 egg whites

FIRST CAKE ..
FIRST CAKE ..
Photo: Svein Brimi

Add the butter and the white sugar. Stir in one egg yolk at a time and sift the flour and baking powder. Knead the dough together.

Leave it a little cold, it will be easier to work with.

Press 2/3 of the puff pastry into the bottom of the pan and along the edge. Paint the almonds. Whisk the egg whites into a foam and add a little and a little sugar. Whisk until the sugar is dissolved.

Stir in the almonds and pour the almond mass into the mold.

Roll the rest of the dough into a loaf 2-3 mm thick. Cut strips 1 to 1 ½ cm wide and place them in a grid on the cake Bake in the center of the oven at 180-190° for approx. 40 mins. Let the cake rest a bit in the pan before it cools on a wire rack.

Read also: Six Christmas baking recipes that everyone loves

CARROT CAKE
CARROT CAKE
Photo: Svein Brimi

Gingerbread Carrot Cake

Large frying pan

6 eggs

4 dl of neutral oil

3 dl brown sugar

3 dl of sugar

7½ dl wheat flour

750g grated carrot

4 teaspoons of cinnamon malt

2 teaspoons malt cloves

½ tsp salt

3 teaspoons baking soda

100 g cooking chocolate

CREAM OF CHEESE:

150g soft butter

250g sifted sugar

Baking chocolate can be omitted
in carrot cake. But I like
chocolate, so I add good chopped chocolate, says Anita Bakker.

Photo: Svein Brimi

200 g cream cheese with pepper

2 teaspoons vanilla sugar

½ lemon, juice

200g gingerbread

Lightly whisk the eggs, brown sugar and sugar in a bowl.

Mix grated carrots and oil. Sift the flour, baking soda, cinnamon and cloves and mix the batter well. Finely chop the baking chocolate and add it to the batter.

Pour the batter into a greased long pan, preferably with parchment paper in the bottom. Bake the cake in the middle of the oven at 180° for approx. 40 mins. Check the cake with a cake stick if it is done.

Leave to cool in the pan of a cake rack, lightly and frothy whip the butter and half the icing sugar. Add the rest of the ingredients and whisk everything until you obtain a smooth and homogeneous cream.

Spread the cream over the cake in an evenly thick layer. Crush the gingerbread and sprinkle with cream when serving.

Laugh too: Three Port wines that go well with Christmas cakes and desserts

Grandma’s Lemon Cake

GRANDMOTHER'S LEMON CAKE.
GRANDMOTHER’S LEMON CAKE.
Photo: Svein Brimi

Bread form, 1½ liter

150g butter

3 eggs

300g sugar

1 lemon, zest and juice

2 dl of milk

300g wheat flour

2 teaspoons of yeast

EYEGLASSES:

3 dl of melisca.

3 tablespoons of water

½ lemon, juice

Non Stop for decoration

Butter and sugar are mixed white. Add one egg at a time and beat well between each egg.

Add the lemon zest, lemon juice and flour, alternating with the milk. Pour the batter into a well buttered cake tin/bread tin and bake in the oven at 150° for approx. 45 mins. Cool.

Mix the icing sugar, water and lemon juice to obtain a sufficiently thick icing and spread the icing on the cake before serving. Coarsely chop Non Stop and sprinkle over the cake.

fruit cake

FRUIT CAKE.
FRUIT CAKE.
Photo: Svein Brimi

1½ l cake tin or loaf tin

250g butter

2 dl of sugar

4 eggs

4 ½ dl wheat flour

½ tsp salt

1 teaspoon baking powder

5 dl finely chopped dried fruit mix (raisins, apricots, currants, sucrose, prunes)

1 dl cocktail berries

1 dl walnuts

Stir in the butter and the porous white sugar. Add the eggs, one at a time, stirring well between each time. Mix the flour, baking powder and salt and stir in the finely chopped fruit.

Divide the cocktail berries and put them in the batter with the chopped walnuts. Mix well.

Fill the dough into a greased and sprinkled form. Smooth the surface with a spatula.

Bake on the lower rack oven at 150° for 45-60 min. Cool the cake before unmolding it onto a cake rack. Sprinkle icing sugar over the fruitcake just before serving.

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