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Snow Queen White Christmas Cake

The Snow Queen White Christmas Cake is a stunning Christmas cake with a difference!

16 - 20 servings

Medium 120 Minutes



For the recipe Snow Queen White Christmas Cake

For the cake:

350 g Lightly Salted Butter (12 oz) softened
350 g Caster Sugar (12 oz)
Medium Egg x 6 beaten
Dr. Oetker Madagascan Vanilla Grinder
450 g Dried Cranberries (1lb) and chopped multi-coloured glace cherries
375 g Plain Flour (13 oz)
75 g Cornflour (3 oz)
1 Dr. Oetker Baking Powder Sachet x 2 sachets (2 tsp)

To decorate:

30 ml Honey (2 tbsp)
450 g Dr. Oetker Ready to Roll Marzipan
475 g Icing Sugar (1lb 1oz) and extra to dust
1 Dr. Oetker Free Range Egg White Powder Sachet x 2 sachets (2 medium egg whites)
5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)
5 ml Dr. Oetker Glycerine (1 tsp)
Fresh Rosemary x 9 sprigs
Dr. Oetker Silver Shimmer Spray
100 g Pomegranate Seeds (3 1/2 oz)




Preheat the oven to 170°C (150°C Fan oven, Gas Mark 3). Grease and double line a deep 20cm (8 inch) round cake tin with baking parchment. Put the butter and sugar in a mixing bowl and beat together until light and creamy. Beat in the eggs and add 5 or 6 turns of the Vanilla Grinder. Stir in the fruit.


Sieve the flour, cornflour and Baking Powder on top. Using a large metal spoon, gently fold all the ingredients together until well blended.


Spoon the mixture into the prepared tin, smooth the top, then make a large dent in the centre to help keep the cake from rising too much. Bake in the oven for 1 ½ - 1 ¾ hours until golden, evenly risen and a skewer inserted into the centre comes out clean. Cool for 10 minutes then turn on to a wire rack to cool completely.


To decorate, trim away the top part of the cake if the cake has domed – keep the trimmings for cake pops or truffles. Measure the cake from the bottom of one side, over the top of the cake, to the bottom of the other side. Brush the cake all over with honey.


Knead the Marzipan until soft and pliable. Lightly dust the work surface with icing sugar. Roll the Marzipan to the diameter of the cake and using the rolling pin to help you, transfer the Marzipan to the cake to cover it.


Smooth the Marzipan over the cake using the palm of your hand, making sure that the cake is completely covered. Trim away the excess and neaten the edge. Place on a serving plate and set aside.


To make the frosting, make up the Egg White Powder according to the packet instructions and whisk until frothy. Gradually sift the icing sugar on top in small batches, beating in well after each addition, until the mixture is thick and fluffy. Stir in the Vanilla Extract and Glycerine.


Spread the frosting over the cake top and sides, swirling the icing using a palette knife. Leave the cake to one side until the frosting has set slightly.


Meanwhile, push the rosemary sprigs into a piece of polystyrene or florist's foam. Cover the work surface with greaseproof paper or kitchen paper. Shake the can of Shimmer Spray well and spray the rosemary sprigs in short bursts until lightly silvery and shimmering. Leave to dry.


Once the frosting has set slightly, spray the frosting with Shimmer Spray as above – make sure you cover the serving plate and work surface as above before you start spraying.


For a finishing touch, spoon over the pomegranate seeds just before serving. Your cake is now ready to serve and enjoy!

1 portion = 120g

Nutritional Information For the recipe Snow Queen White Christmas Cake

Per serving Per 100g/ ml
Energy 1867kJ
Fat 14g 13g
Carbohydrate 71g 65g
Protein 3.3g 3g