ALPE PRAGAS - 26.12.2024 - 06.01.2025 | MO-FR 8-18h & SA-SU 9-18H CLOSED: 01.01.2025
Forest cake with "Christmas dream" compote and spiced biscuits
FOREST CAKE WITH “CHRISTMAS DREAM” COMPOTE AND SPICY BISCUITS
INGREDIENTS FOR THE BISCUITS
- 180 g of flour
- 75 g of fine cane sugar
- 75 g of butter
- 60 g of honey
- 1 small egg
- 1 teaspoon ground cinnamon
- 1 teaspoon powdered ginger
- 1 pinch of clove powder
- 1 pinch of powdered nutmeg
- 1/2 teaspoon baking soda
INGREDIENTS FOR THE CAKE
- 250 g of hazelnut flour
- 280 g of flour
- 125 g of butter
- 180 g of fine cane sugar
- 1 organic lemon
- 4 eggs
- 115 ml of delicate extra virgin olive oil
- 125 ml of milk
- 1/2 sachet of baking powder
- 1 pack of “Christmas Dream” compote 335 g
- 150 ml of fresh cream
- 1/2 tablespoon icing sugar (plus more for decorating)
Briefly work all the ingredients for the biscuits in the mixer until you obtain a fairly homogeneous dough: transfer it to the work surface, form a ball, flatten it a little, then wrap it in cling film and leave to rest in the fridge.
Preheat the oven to 180°C.
Work the butter with the sugar to obtain a soft mixture: add the eggs, one at a time, then the hazelnut flour, the grated lemon zest, the flour and the yeast sifted together. Mix with a spatula, then also incorporate the oil and milk.
Pour into a buttered and floured springform pan (22c in diameter) and bake for about 45 minutes. Check for doneness by inserting a wooden toothpick into the center of the cake: it should come out dry.
Let the cake cool before turning it out and letting it cool completely on a wire rack.
Roll out the biscuit dough with a rolling pin and cut out some trees: place them on a baking tray lined with baking paper and cook them in the still hot oven for about fifteen minutes.
Cut the cake in half and fill it with the compote.
Cover with the whipped cream together with the icing sugar, decorate with the biscuits and complete with a sprinkling of icing sugar.
