Christmas Dessert Inspo Recipe!

To help inspire you all to get baking this Christmas, we've teamed up with a number of fabulous influencers to create some delicious Christmas dessert recipes using our Cake Angels products.

CURIOUSBAKER

WOWEE! 'O Christmas tree, O Christmas tree'. This decadent showstopper is sure to impress your guests.

This tiramisu-inspired cake is the perfect addition to any Christmas table, especially for those who aren't a fan of the traditional festive desserts like Christmas pudding and mince pies!

Top tip from Charlotte: you can easily scale this recipe down and make a smaller dessert by dividing the recipe in half.

Make sure you follow the fabulous Charlotte on Instagram and tag her if you try this at home (@curiousbaker)!

SHOPPING LIST

SPONGE INGREDIENTS
  • 12 medium eggs
  • 375g caster sugar
  • 375g sifted self-raising flour
  • 150g melted and cooled unsalted butter
  • 350ml cooled strong coffee (I used 2 tbsp of instant decaf coffee)
  • Optional: additional 350ml cooled strong coffee
 
FILLING & DECORATION INGREDIENTS
  • 750g mascarpone
  • 750ml double cream
  • 150g icing sugar, sifted
  • 2 tsp vanilla extract
  • Green food colouring (I used gel food colouring)
  • Cake Angels Sweetie Pie sprinkles
  • Cake Angels Intergalatic sprinkles

BAKING EQUIPMENT
  • 2 x deep 8 inch cake tins lined with baking paper
  • 2 x deep 6 inch cake tins lined with baking paper
  • A pastry brush or shallow dish to soak the cake sponges
  • A piping bag fitted with a star nozzle

STEPS

  1. Preheat the oven to 175°C, then line and grease the cake tins.
  2. Make the cake sponges in two batches; this can be done the day before assembling the cake. Put half the eggs and half the caster sugar into a bowl and whisk together on a high speed until thick and pale. This should double in volume and make a ribbon trail on the surface when the whisk is lifted, and should take around 5-7 minutes using a stand mixer. Carefully fold in half the self-raising flour, ensuring this is fully incorporated before folding in half the melted and cooled butter.
  3. Gently pour the cake batter into two of the prepared cake tins (one 8 inch and one 6 inch) and bake in the middle of the oven for 20-30 mins until the cakes are golden and firm to the touch. Leave the sponges to cool in the tins for 5-10 minutes before turning out onto a wire rack.
  4. While the first batch of cake sponges are in the oven, make the second batch using the remaining ingredients, following the steps above.
  5. Once the cakes have cooled, cut them in half and brush the coffee onto both sides of the sponges (top and bottom) using a pastry brush. Alternatively, lightly soak the sponges in the coffee by dipping them in a shallow dish.
  6. To make the cream filling, whisk 250ml of cream with 50g of icing sugar and 1 tsp of vanilla extract, then add 250g of mascarpone. The mixture should be thick but not too stiff to spread over the cake layers.
  7. To assemble the cake, layer the sponges with the cream filling, starting with the biggest sponges at the bottom. Once layered, leave this to set in the fridge for roughly 30 minutes.
  8. Remove the cake from the fridge and carve it into a conical shape. Once carved, the optional extra coffee can be brushed onto the outside of the cake for a stronger coffee flavour. Place the cake back in the fridge for another 30 minutes. Any cake off-cuts can be used to make tiramisu cake pops, or frozen to be used at a later date.
  9. To decorate the cake, whisk the remaining cream, icing sugar and vanilla extract with the green food colouring. The amount of food colouring needed will depend on the quality and concentration. Once the mixture starts to thicken, add the remaining mascarpone and mix until combined, ensuring it is not too stiff to pipe. Use this to smooth a thin layer onto the cake with a palette knife. Put the remaining mixture into a piping bag fitted with a star nozzle and pipe directly onto the refrigerated cake.
  10. When finished piping, decorate with sprinkles and other cake decorations. Keep the cake uncovered in the fridge until ready to serve, and dust with icing sugar for a snowy effect.​

CHECK OUT THE PRODUCTS THAT WERE USED IN THIS RECIPE

Sweetie Pie Sprinkles 87g

£2.49
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Intergalactic Sprinkles 75g

£1.90
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