“Tipsy elves” – white chocolate, cinnamon, hazelnuts and rum Christmas cake
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If you are looking for a fun Christmas cake this cake with white chocolate cream, cinnamon, hazelnuts and rum is perfect for you. It consists of a very light and delicate sponge cake soaked in rum syrup and then stuffed and covered with white chocolate and cinnamon cream. Everything is decorated with chopped hazelnuts, pieces of white chocolate and pomegranate seeds. The chocolate chunks add the crunch while the pomegranate breaks up the sweetness and adds a fresh fruity note. All this creates a succession of sweet and delicate but at the same time intense flavors. The cake itself melts in your mouth and is perfect for serving either over the Christmas or New Year period.
The name “Tipsy elves” is my invention and you can read its story here or skip to the recipe. This year (2022) being quite busy and me being quite a Grinch I didn’t really feel like decorating the Christmas tree. Two of my friends who are just super jolly Christmas elves rushed to the rescue. We made a deal where I would bake a cake while they would decorate my tree. And that was how my elves ate the cake filled with rum and by the end of the day they were so happy they looked tipsy. In my opinion they weren’t so much tipsy for the rum but for the good work done (at a certain point they panicked because they discovered that I have more Christmas decorations than the two of them combined) and for many light and carefree laughs made together.
“Tipsy elves” – white chocolate, cinnamon, hazelnuts and rum Christmas cake
Ingredients
Soft sponge cake
- 5 medium eggs at room temperature
- 160 g white sugar
- 110 g all-purpose flour
- 50 g potato starch
White chocolate and cinnamon cream
- 200 g good quality white chocolate
- 200 ml cold whipping cream (at least 8 hours in the fridge)
- 160 ml whipping cream (room temperature or cold)
- 2 tsp cinnamon
Rum syrup
- 50 ml water
- 40 g white sugar
- 30 ml dark rum
Decoration and filling
- 50 g chopped white chocolate or white chocolate chips
- 1 organic lemon (only the zest – optional)
- 60 g shelled hazelnuts
- pomagranate
- silver sugar sprinkles (optional)
- rosemary sprigs (optional)
Instructions
Instructions white chocolate, cinnamon, hazelnuts and rum Christmas cake – sponge cake
- Separate the egg whites from the yolks and beat them until stiff. Gradually, spoon by spoon, add the sugar, beating on medium-low speed after each addition. Finally add the yolks, always one at a time, while continuing to whisk.
- Sift the flour and starch into the egg mixture. Gently mix with a spatula, spoon or whisk to combine the ingredients. Do not use the mixer but slow movements from bottom to top until all the ingredients are well blended.
- Line the bottom of a springform pan with a diameter of 23 – 25 cm with baking paper. You don't have to grease the sides of the pan. Pour the batter into the pan and level it gently. Bake in the static oven at 160 – 170 ºC for about 35 – 40 minutes or until a toothpick inserted in the center of the sponge cake comes out clean.
- Once ready remove from the oven and let it cool before removing it from the pan. Separate the sides of the cake with a sharp knife before unzipping the pan. Turn upside down, remove the parchment paper and leave to cool completely.
- If you intend to fill the cake the following day, once the sponge cake is completely cold, cover it entirely with plastic wrap and leave it at room temperature.
White chocolate and cinnamon cream
- Heat 160 ml of cream until almost boiling point. Turn off the heat and add the chopped white chocolate. Wait a minute then mix well to make it melt completely. Add the cinnamon, mix well and set aside to cool completely.
- Whip 200 ml of very cold whipping cream until stiff. Gradually add the melted chocolate, mixing carefully and using movements from bottom to top or using a hand whisk. Cover and place in the refrigerator to make it firm for at least 1 hour.
Note from the author of this recipe
- I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Rum syrup
- In a small saucepan mix sugar with water. Turn on the heat and cook until the sugar dissolves completely and the liquid becomes slightly thicker. Turn off the heat and add the rum. Mix well and set aside to cool completely.
How to assemble the cake
- Divide the sponge cake in half. Place the first circle of cake on a serving plate covered with strips of baking paper (this way it is easier to decorate it) and make it wet it with half the prepared syrup. Add a part of the chocolate cream and add 50 g of white chocolate cut into small pieces (or use white chocolate chips). If you like add lemon zest to add a delicate citrus note. Cover with the second cake disc and use the second part of the syrup.
- Use the rest of the cream to decorate the cake. Now gently place a light plate in the center of the cake. Chop the hazelnuts and decorate the cake along the edges and near the edge of the plate. Use the strips of parchment paper to help adhere the pieces of hazelnuts that has fallen to the edges of the cake.
- Gently remove the sheets and the saucer on the surface. Decorate the circle with pomegranate seeds, silver sprinkles and a few sprigs of rosemary. Let the cake rest in the refrigerator for at least 2 hours to let the flavors blend well then serve.
Notes
Nutrition
And now let’s move on to the recipe.
Store in the refrigerator and eat within a few days.
lot of love. B.
p.s. If you are looking for some other recipes for a amazing Christmas cake, check out my Gianduia chocolate panna cotta tart (photo below) or Rosemary and cinnamon cake with mascarpone frosting and gianduia decorations (photo below).
