Frosty forest cake

Name: Frosty forest cake
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 16
Cuisine: Global
Ingredients: 140 grams soft dried apricot, roughly chopped; 100 milliliters apricot or regular brandy; 140 grams soft dried fig, roughly chopped; 250 grams raisin; 85 grams glacé cherry, quartered; 50 grams each almond, cashews and Brazil nuts, chunkily chopped; 1 finely grated zest lemon; 200 grams plain flour; 1 teaspoons baking powder; 2 teaspoons mixed spice; 50 grams ground almond; 200 grams butter, softened; 200 grams light muscovado sugar; 4 eggs; 800 grams marzipan; 1 serving mint green food colouring paste; 1 serving icing sugar; 1 serving clear honey; 1 serving silver and coloured dragees (varying sizes); 250 grams white ready-to-roll icing; 1 gram edible disco white holo glitter

You can never have too many dessert recipes, so give Frosty forest cake a try. One serving contains 636 calories, 10g of protein, and 30g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 16. A mixture of apricot, flour, spice, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes. If you like this recipe, take a look at these similar recipes: eggless black forest cake , how to make black forest cake, Frosty Tunnels Of Fudge Cake, and Black Forest Cake.

Instructions

To make the cake, soak the apricots in the brandy while you get everything prepared.

Ingredients you will need

Apricot

Brandy

Heat oven to 160C/fan 140C/gas

Equipment you will use

Oven

Butter then line the sides and base of a deep 20cm round cake tin with greaseproof paper.

Ingredients you will need

Butter

Base

Equipment you will use

Cake Form

Mix together the figs, raisins, cherries, nuts and lemon zest.

Ingredients you will need

Lemon Zest

Cherries

Raisins

Figs

Nuts

Combine the flour with the baking powder, mixed spice and ground almonds. Beat the butter and sugar in a large bowl until creamy, about 2 mins.

Ingredients you will need

Almond Meal

Baking Powder

Mixed Spice

Butter

All Purpose Flour

Sugar

Equipment you will use

Bowl

Add the eggs one at a time, beating well after each addition. Gently fold the flour mixture into the cake mixture in two goes, then fold in the fruits and nuts, followed by the apricots and brandy.

Ingredients you will need

Apricot

Brandy

Fruit

All Purpose Flour

Egg

Nuts

Spoon the mixture into the tin, then smooth the top, making a slight dip in the middle.

Ingredients you will need

Dip

Bake for 30 mins, then lower the temperature to 150C/fan 130C/gas 2 and bake for another 1 hr 45 mins, laying a sheet of foil loosely over the top for the final 15 mins if it starts to brown too quickly. The cake is done when a skewer inserted in the centre comes out clean. Leave the cake in the tin to cool, then remove the lining paper and wrap well in cling film and foil until ready to decorate (see below or turn the page for another idea).

Ingredients you will need

Wrap

Equipment you will use

Oven

Skewers

Aluminum Foil

To create the frosty forest cake: colour the marzipan pale green with a little of the food colouring.

Ingredients you will need

Food Color

Marzipan

Cut off 250g, then make this a shade darker with more food colouring for the trees. To make the trees, roll out the darker green marzipan on a surface lightly dusted with icing sugar. Make pointed triangular cardboard tree templates in 3 different sizes (roughly 7.5 x 4cm/6.5 x 3.5cm/5.5 x 3cm). Using these as guides, cut out the tree shapes (see tip, above right).

Ingredients you will need

Food Color

Powdered Sugar

Marzipan

Roll

Brush one side lightly with honey, then scatter over silver and coloured dragees, pressing them down lightly to stick.

Ingredients you will need

Honey

Lay the trees on baking parchment to firm up. This is best done a day or two ahead.

When ready to decorate, sit the cake on a board or plate. On a surface lightly dusted with icing sugar, roll the paler green marzipan into a circle wide enough to cover the cake completely.

Ingredients you will need

Powdered Sugar

Marzipan

Roll

Brush the cake all over with honey. Using a rolling pin, lift and lower the marzipan onto the cake. Smooth the surface of the marzipan with your palms, then trim off any excess from the bottom with a sharp knife.

Ingredients you will need

Marzipan

Honey

Equipment you will use

Rolling Pin

Knife

Cut off two-thirds of the ready-to-roll icing, then roll out a strip about 8cm wide and long enough to go over the top and down the sides of the cake.

Ingredients you will need

Icing

Roll

Cut a wavy line down either side to resemble a path.

Brush the marzipan with honey where you want the path to go, then lay the path on top. Trim to neaten the ends.

Ingredients you will need

Marzipan

Honey

Take two-thirds of the remaining icing, then roll out 2 long, narrow ropes the same length as the path and about 5mm wide. Dampen the path edges with water and lay the ropes in position.

Ingredients you will need

Icing

Water

Roll

Cut off and roll small pieces from the rest of the icing (and any trimmings), then shape into small snow drifts for the trees to stand in. When the trees are firm, make an indent in the top of each snowdrift with the back of a knife and put each tree into position. Sit the trees on the cake, securing with a little honey underneath. If necessary, cut off some of the rope along the edge of the path to make a flatter surface for the trees. Finally, scatter edible glitter onto the marzipanned cake.

Ingredients you will need

Honey

Icing

Roll

Equipment you will use

Knife

Equipment

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.