How to make a delicious Christmas cake

How to make a delicious Christmas cake

100 g flour
50 g ground almonds
100 g with dark brown sugar
100 g butter at room temperature
2 eggs at room temperature
700-750 g of prepared dried fruits
3 tbsp apricot jam
2 tbsp honey
To decorate
blanched almonds
glazed fruits
powdered sugar

Step 1
Beat eggs and sugar in a froth. Separately, whisk the butter with half the flour and ground almonds until creamy. Mix both foams together. Add apricot jam and honey, add the rest of the flour and knead the dough. Separate part of the dough (about 5 tablespoons). In the rest of the dough, mix the dried fruit with a spatula.
Step 2
Prepare the form: coat the inside with oil and line the paper with the dimensions of the bottom and the perimeter of the walls so that the paper protrudes at least 5 cm above the edges of the form.
Step 3
Put the dough into the mold: first, in the corners of the mold, pressing it with your fingers or a spatula so that there are no voids in the finished cupcake. Then lay out the remaining dough and tap the mold hard on the table so that the dough is compacted and there are no unnecessary air bubbles. Smudge the deferred dough without dried fruit to get a smooth, even crust. 4. Bake a cake with a diameter of 18-20 cm and a height of 4-5 cm bake at 140 C for about 2.5-3 hours, a thickness of 7 cm -3-3.5 hours. In the last hour of baking, you can cover the surface of the cake with paper or foil. During baking, the cake’s readiness is checked by a hole: if it comes out of the center of the cake dry, without traces of raw dough, then the cake was baked.
Step 4
Wrap the edges of the paper on the cupcake. Cover the pan with foil and leave for a day. The next day, remove from the mold, tightly pack in foil or film and put it in a cabinet for maturing for at least a week, and preferably for several weeks. Decorate the cupcake shortly before use.

Christmas cake
Christmas cake

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