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KATRINKLE
Christmas cake with cinnamon and cherries
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Ingredients
Directions
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Grease the spring forms and coat the bottoms with parchment paper. Preheat the oven to 180ºC.
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Beat the butter with the caster sugar lightly and creamy. Stir in the eggs one by one and add the flour, baking powder and cinnamon powder.
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Put this batter in the springforms and bake in the oven for 30-35 minutes. Put a skewer in the bottoms to test if it comes out dry and the bottoms are cooked.
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Take out the shapes from the oven and let stand for a while. Cut the pastry around from the mold and pour the bottoms on a rack. Pull off the baking paper and allow to cool. Cut the tops if necessary.
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Drain the cherries and collect the juice. Mix some cherry juice with the jam and scoop the cherries through.
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Cut each cake base twice horizontally so that you have 3 layers. Spread a layer of cherries with jam over the different layers, but leave the top of one bottom empty. Stack the bottoms straight together and finish with the layer without filling.
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For the glaze, heat the whipped cream to a low setting and melt the chocolate with stirring. Allow to cool slightly and stir in the mascarpone. Spread this glaze with a spatula and around the cake.
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Put the cake in the refrigerator or in a cool place so that the glaze can become firm.
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Nutrition
820Calories
Fat77% DV50g
Protein20% DV10g
Carbs28% DV83g
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