Recipe: Rich Christmas Cake step by step with pictures | Handy.Recipes

Rich Christmas Cake

Cooked Rich Christmas Cake

Nutritional Value

The pie is really rich! Three fillings, delicate pastry! The pie turns out very big, just in time for New Year's Eve. Come in, it's my treat!

Author of the recipe

Ingredients for New Year's Eve Rich Cake:


  • Wheat flour / Flour - 600 g
  • Milk - 300 ml
  • Butter - 120 g
  • Powdered sugar - 100 g
  • Sugar - 1 tablespoon
  • Egg yolk - 3 pcs
  • Salt - 1 pinch.
  • Lemon peel - 1 teaspoon
  • Yeast - 30 g

Poppy seed

  • Milk - 200 ml
  • Powdered sugar - 100 g
  • Poppy (ground) - 200 g
  • Butter - 10 g
  • Vanilla sugar (Dr.Oetker) - 1 sachet.
  • Lemon zest - 1 teaspoon
  • Apricot jam - 200 g

Nut filling

  • Milk - 200 ml
  • Powdered sugar - 80 g
  • Walnuts - 200 g
  • Vanilla sugar (Dr.Oetker) - 1 sachet.

Cheese filling

  • Cheese cheese (soft) - 500 g
  • Butter - 80 g
  • Powdered sugar - 80 g
  • Chicken egg - 2 pcs
  • Raisins - 20 g
  • Vanilla sugar (Dr.Oetker) - 1 sachet.
  • Lemon zest - 1 teaspoon
  • Egg yolk (to grease) - 1 pc


  • Confectionery sprinkles (Dr.Oetker) - 20 g

How to cook New Year's Eve Rich Cake step by step with photos

In a separate bowl pour 100 ml. warm milk and dilute in it the yeast and 1 tbsp. tablespoon of sugar. Let it stand in a warm place for 15 minutes.

In a bowl mix the flour, egg yolks, salt, powdered sugar, remaining warm milk, lemon zest and yeast. Stir in .

Add melted and cooled butter.

Knead the dough, cover and leave to rise for an hour.

Prepare poppy seeds filling. Bring milk to boil and add powdered sugar and vanilla sugar. Add lemon zest and butter. Stir and remove from heat. Add the poppy seeds. Stir and leave to cool.

Prepare the pecan filling. Bring milk to boil. Add the powdered sugar. and vanilla sugar. Stir and remove from heat. Add chopped pecans. Stir and leave to cool.

Make the ricotta filling. Mix quark, powdered sugar, vanilla sugar, lemon zest and egg yolks. Pour boiling water over raisins for 5 minutes

Drain them and dry them with a napkin. Add them to the curd mixture. Add melted butter. Stir in .

In a separate bowl whip the egg whites into a stiff foam. Add to the cottage cheese filling. Gently mix.

When the dough has risen, spread it on a chopping board lightly dusted with flour. The dough is very soft and pliable.

Divide the dough into 4 parts.

Roll out one part of the dough into a rectangle the size of the baking tin. I have a 25x40cm. with high edges. Spread the dough into the buttered tin. Spread jam all over the top.

Spread poppy seeds filling. Flatten out.

Roll out the 2nd part of the dough and cover with the poppy seeds filling.

Spread out the pecan filling.

Roll out the 3rd part of the dough and cover the pecan filling. Spread the cottage cheese filling on the pastry. Flatten with a spatula.

Roll out the 4th part of the dough and cut into thin strips.

Arrange the dough strips on top of the cottage cheese filling in a grid pattern. Brush the strips of dough with beaten up egg yolk Bake the cake in a preheated oven at 160g for 45 minutes.

Cool the cake completely and decorate with sprinkles.

Nutritional Value:

Whole Dish:
9334 Calories
278.4 g
459.8 g
1148 g
277 Calories
8.3 g
13.6 g
34.1 g

Salt, Flour, Sugar, Walnuts, Butter, Eggs, Creamy, Milk, Raisins, Cheese, Lemon Squeeze, Yeast, Egg Yolk, Vanilla sugar, Cakes, Apricot Jam, Nut, Sugar powder, Poppy, Lemon Candy, Biscuits, Sugar Cane, Dough, Sprinkles

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