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The 5 best Christmas cakes


Christmas is also about delicious cakes in many households. In case you don’t have an idea of what kind of cake to bake for your loved ones this year, we’ve got 5 great Christmas cakes with recipes for you.

Chocolate trunk

In the old days, this cake was decorated to resemble the pieces of wood that provided warmth in winter.

Let’s look at the ingredients:

– 4 eggs

– 12 dkg icing sugar

– 6 dkg ground almonds

– 1 packet of baking powder

Ingredients needed for the chocolate buttercream:

– 20 dkg icing sugar
– 10 dkg soft butter
– 1 tablespoon of warm water
– 1 tablespoon of cocoa powder

Ingredients needed for the chocolate filling:

– 2 dl cream
– 2 tablespoons cocoa powder
– 1.5 tablespoons of icing sugar

First, preheat the oven to 200 degrees. Separate the eggs, put the whites in one bowl and the yolks in the other. Beat the sugar with the egg yolks until thick and pale. Then stir in the ground almonds, flour and baking powder. Beat the egg whites with a whisk until stiff. Fold the beaten egg whites into the almond mixture. When it is ready, pour it into a baking dish. Bake for about 20-25 minutes. Then let the dough stand for 10 minutes. Then cover with the cloth and put it in the fridge for 1 hour. To make the delicious buttercream, just whisk the butter and icing sugar until fluffy, then add the cocoa powder and water. To make the filling, whip the cream. Stir in the cocoa powder and sprinkle with a little sugar. You need to take the dough out of the fridge and cut around the edges with a knife. Sprinkle a little icing sugar on the stretching board or whatever you are working with, then place the sponge base on top. Spread the chocolate and cream filling on top and gently roll up. Put it on a plate and spread the chocolate buttercream on the finished roll. You can use a fork to form a pattern that resembles bark. You can even sprinkle fruit on top to taste.


Gingerbread is on almost every Christmas table. It is one of the most famous desserts at Christmas.

Let’s look at the ingredients:

– 1 kg fine flour

– 1 pinch of salt

– 300 grams of icing sugar

– 300-400 grams of honey

– 3 eggs

– 3 tablespoons margarine

– 50 grams of baking soda

– 30 grams cinnamon

– 10 grams cloves

– 1 packet gingerbread spice mix

Mix together the flour, icing sugar and spices and finally beat in the eggs whole. Then add the margarine. Mix by hand or with a mixer. You may want to put the honey jar in a glass of hot water to keep it lukewarm. Once mixed, pour in the honey. The dough is ready. Cover with a tea towel and leave to stand for 3-4 hours. If the dough cracks, don’t be alarmed, knead until it is nice.

Then divide the dough into several parts. Roll out one piece at a time. You should stretch the dough to about 3-4 mm thickness. When this is done, cut out the gingerbread with the shape you like. Put the moulds on a baking tray and place in the oven over a medium heat. Be sure to stand by it because the gingerbread will burn quickly. Once you can smell the spices it’s worth checking. You can decorate to taste at the end.


Bishop’s Bread

Bishop’s bread used to be a traditional Christmas cake, but nowadays it is a little forgotten. That’s why it’s included in this article. Go ahead and make it!

Ingredients needed:

– 30 dkg sugar

– 30 dkg flour

– 10 dkg raisins

– 10 dkg walnuts

– 10 dkg milk chocolate

– 10 dkg dried fruit

– 5 eggs

– 2 dl milk

Chop the walnuts and mix with the flour, then the milk chocolate and dried fruit. Separate the eggs. Beat the yolks with the sugar until frothy, then sift in the flour mixture. Whisk the egg whites until stiff and slowly fold into the prepared cake mixture. Butter the deer backbone baking tin, sprinkle with a little flour and pour the prepared batter into it. Heat the oven to 160 degrees and bake until golden brown.


In our country (Hungary) it is more of a Christmas cake, as it is a delicious dessert. Make it!

Ingredients needed:

– 35 dkg flour

– 20 dkg butter

– 20 dkg apricot jam

– 20 dkg chopped walnuts

– 10 dkg chocolate

– 5 dkg sugar

– 2 dkg yeast

– 1 egg

– milk

– icing sugar

Crumble the butter with the flour. The yeast should be leavened in a little lukewarm milk. Then to the flour add the yeast, egg, sugar and a little milk if needed. Knead into a mass. Divide the resulting dough into 3 parts. Stretch each of the three into a baking dish. Put the first one in the pan, spread apricot jam on it and sprinkle with icing sugar nuts. Place the second sheet on top and spread the jam on top and sprinkle with the icing sugar. The third sheet is to cover the whole thing. Prick the dough with a fork and leave to rise for 1 hour. Bake in a medium hot oven. When done, coat the still warm dough with melted chocolate. Once the chocolate has hardened, you’re done.

Nutty, poppy seed bejgli

At the end, there’s the bejgli, which I’m sure everyone in Hungary knows. It is an essential Christmas must-have.

Let’s look at the ingredients:

– 1 kg of flour

– 25 dkg butter

– 10 dkg sugar

– 4 dkg yeast

– 2 egg yolks

– grated zest of 1 lemon

– 1 dl milk

– sour cream

Ingredients for the delicious filling:

– 60 dkg of ground nuts or poppy seeds

– 1 egg

– icing sugar

– icing sugar or pine nuts or coconut

– grated lemon zest

– milk

First you need to ferment the yeast in lukewarm milk, then crumble the butter with the flour. Make a well in the middle of the flour, then pour in the yeast, egg yolks, grated lemon zest, sugar and sour cream. Mix until you have a stiff dough. Work the finished dough until smooth, it is considered good if it is bubbly and separates from the sides of the bowl. About 3 bars of bejgli can be made from this amount. The dough should be left to rise for 1 hour, then divide it into 3 parts and roll out on a floured board. Mix the poppy seeds or walnuts with the sugar, lemon zest, vanilla sugar and a little milk, but only enough to make a crumbly filling. Roll up the dough neatly, brush with the egg and place on the floured baking tray. Bake for 30 minutes, then brush again with the egg and bake in a medium hot oven until beautifully red.

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