GERMAN LEBKUCHEN CAKE WITH WHITE CHOCOLATE FROSTING
Steps:
- For syrup:
- Using vegetable peeler, remove peel (orange part only) from oranges in strips. Mince enough peel to measure 4 tablespoons. Mix honey, orange juice and 2 tablespoons orange peel (reserve remaining 2 tablespoons peel for cake) in heavy medium saucepan. Boil until reduced to 3/4 cup, about 10 minutes. Set honey syrup aside.
- For cake:
- Preheat oven to 350°F. Butter 9-inch square baking pan with 2-inch-high sides. Line bottom with waxed paper. Butter paper. Dust pan with flour. Using electric mixer, beat first 8 ingredients in large bowl until fluffy. Mix in reserved 2 tablespoons minced orange peel. Add eggs 1 at a time, beating well after each addition. Sift flour, baking soda and baking powder into medium bowl. Mix half and half and lemon juice in small bowl. Beat dry ingredients alternately with half and half mixture into butter mixture, beginning and ending with dry ingredients. Mix in currants. Pour batter into prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. (Cake will not rise to top of pan.) Cool cake 20 minutes. Run small sharp knife around pan sides to loosen. Turn cake out onto rack; cool. Peel off paper. (Can be made 1 day ahead. Cover syrup and cake separately and let stand at room temperature.)
- For frosting:
- Melt chocolate in top of double boiler over simmering water, stirring occasionally until smooth. Cool to barely luke warm. Using electric mixer, beat butter and cream cheese until light. Add chocolate and 1/4 cup honey syrup and beat until smooth and light. Chill until thick enough to spread, stirring occasionally, about 20 minutes.
- Cut cake horizontally in half. Place bottom layer cut side up on platter. Brush with 1/4 cup honey syrup. Spread 1 1/4 cups frosting over. Brush remaining 1/4 cup syrup over cut side of top cake layer. Place cake cut side down atop filled layer. Set aside 2/3 cup frosting for garnish. Spread remaining frosting over top and sides of cake. Press almonds around sides. Spoon remaining 2/3 cup frosting into pastry bag fitted with small star tip. Pipe frosting decoratively around top edge of cake. Chill cake until frosting sets, about 1 hour. Garnish with orange slices. (Can be prepared 1 day ahead. Cover and chill. Let stand 2 hours at room temperature before serving.)
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ashraful Azhar
[email protected]This cake is a must-try for any Lebkuchen lover. It's the perfect holiday treat.
Aaqil Millar
[email protected]I'm not a big fan of Lebkuchen, but this cake was really good. The spices were nicely balanced and the cake was moist and flavorful.
RV SPARTA
[email protected]This cake is absolutely divine! The flavors are incredible and the frosting is to die for.
Refat Sarkar
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Nikole Franco
[email protected]Just made this cake for my family and they loved it! The frosting is especially delicious.
Haroon Bhai
[email protected]This is my new favorite holiday cake! The Lebkuchen spices give it a unique and festive flavor. I highly recommend trying this recipe.
Kamran Sheikh
[email protected]The cake was easy to make and turned out beautiful. The frosting was a bit tricky to spread, but it was worth the effort. Overall, a great recipe!
Nathaniel Quinn
[email protected]Not a fan of Lebkuchen, but this cake was surprisingly good. The spices were subtle and the cake was moist and flavorful.
Jeba Mitu
[email protected]Followed the recipe exactly and the cake turned out great. The frosting was a little too sweet for my taste, so I added a bit of lemon juice to balance it out.
ajm hannan
[email protected]This Lebkuchen cake was a hit at my holiday party! The flavors were perfectly balanced and the white chocolate frosting was the perfect finishing touch. I'll definitely be making this again.