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Christmas fruit and nut cake with wafer sheets
Eggs, three flours, nuts, dried and candied fruit, and seeds bake between wafer sheets, then get a lemon glaze. Makes about 30 pieces.
Save on PinterestRecipe at a glance
- Prep time
- 30 min
- Cook time
- 40–50 min
- Total time
- 1 hr 10 min
- Temperature
- 170 °C (340 °F)
- Servings
- About 30 pieces
- Difficulty
- Easy
This Christmas fruit and nut cake is baked between two cake wafer sheets. The batter combines eggs, sugar, cinnamon, and three kinds of flour with hazelnuts, walnuts, dried apricots, candied fruit, goji berries, and seeds.
It bakes for 40–50 minutes at 170 °C (340 °F), then is topped with lemon glaze or chocolate and cut into thin slices.
Ingredients
Fruit, nuts, and seeds
Batter
Lemon glaze
1 cup = 250 ml (metric cup)
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Instructions
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Mix the batter
Beat the eggs with the sugar and vanilla sugar. Combine the flours with the cinnamon and a pinch of salt, then gradually add them to the egg mixture, stirring gently. Add the nuts, chopped apricots, candied fruit, goji berries, and seeds, and mix everything together.
Bake between wafer sheets
Spread the batter over one wafer sheet and cover with the second sheet. Transfer to a baking sheet lined with parchment paper and bake in an oven preheated to 170 °C (340 °F) for 40–50 minutes.
Glaze the cake
Mix the powdered sugar with the lemon juice to make a thick glaze, then spread it over the cooled cake. Alternatively, top it with melted chocolate. Cut into thin slices.
Source: mystylemyeveryday.blogspot.sk
Tip: Spread the batter evenly all the way to the edges of the wafer sheet, then gently press the top sheet with your palm so it sticks. Leave the hazelnuts whole to create an attractive pattern in the thin slices.
Nutrition facts
Approximate values per piece, calculated from the ingredients
- Energy
- 102 kcal
- Protein
- 1.6 g
- Carbohydrates
- 18 g
- of which sugars
- 15 g
- Fat
- 2.9 g
- of which saturates
- 0.3 g
- Fiber
- 0.9 g
- Salt
- 0.1 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Vianočný ovocno-orechový chlebíček na oblátkach
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