Cuisine of Slovenia’s Regions: Mozart’s Christmas Cake
- 160 g butter,
- 80 g powdered sugar,
- grated lemon zest,
- 1 sachet of vanilla sugar,
- a pinch of salt,
- 7 eggs,
- 90 g sugar,
- 190 g wholemeal flour,
- 1 sachet of baking powder,
- 60 g raisins,
- 10 mL rum,
- 70 g chopped chocolate.
- 100 g hot chocolate and 100 g margarine.
- ground or chopped walnuts,
- coconut flour.
Add powdered sugar, lemon zest, vanilla sugar, and salt to the butter. Beat up all the ingredients with a mixer until a thick foam is formed. Add yolks and mix. Beat up the whites and add sugar.
Mix the flour with baking powder dry chocolate. Add raisins, pre-soaked in rum, to the mass.
Then add the whites. Sprinkle the whites with flour, baking powder and chocolate.
Slightly mix and put the dough into a baking dish (richly buttered and sprinkled with flour from all sides). Level the dough and put it in the oven preheated to 250 ºС. Bake for 10–15 minutes until a golden-brown colour.
Then, reduce the temperature to about 200 ºС and bake for another 20 minutes.
Cool the cake in the baking form, then put it on a working surface sprinkled with powdered sugar. Let it cool down. Top the cake with fondant and sprinkle with coconut flour or ground walnuts.