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.
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).
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