Cuisine of Slovenia’s Regions: Mozart’s Christmas Cake


  1. 160 g butter,
  2. 80 g powdered sugar,
  3. grated lemon zest,
  4. 1 sachet of vanilla sugar,
  5. a pinch of salt,
  6. 7 eggs,
  7. 90 g sugar,
  8. 190 g wholemeal flour,
  9. 1 sachet of baking powder,
  10. 60 g raisins,
  11. 10 mL rum,
  12. 70 g chopped chocolate.


  1. 100 g hot chocolate and 100 g margarine.


  1. ground or chopped walnuts,
  2. 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.