I love the Christmas time. Once the decorations go up after continuous nagging from children, everything feels brighter and more festive.
And tidy rooms are the bonus as all the Collins family comes for our annual Christmas meal. I cooked 10 kg turkey from the Court Farm Butchers, my favorite place to buy meat, and of course all the trimmings to go with it. There was 17 of us – 5 families of Collins’s and the dog and 2 cats, most living souls we had together for the Christmas ever. 🙂 We even managed to get us all to stay still for the family photo.
I love this one best as I was trying to crab Lonni, who was chasing the cannon ball – yes, that was the present, my husband gave it to his dad. I love how relaxed everyone is and have a good laugh – this describes best our get together – laid back, laugh, food, wine, games.
I baked lot’s of gingerbreads.
I made the blood sausages very first time with my new Kenwood.
and made quite a few “rum cakes” over the Christmas. The Rum cakes or “Vana Tallinn cakes have been real hit not only among Estonians and I have been asked recipe for the countless times so here it is. I must say I don’t follow the recipe for making them, so I’ll try to estimate quantities here.
Rum Cakes with White Chocolate filling
First you need a sponge. Originally those cakes were made in bakeries from the sponge leftovers to avoid a waste, but at home you hardly have any spare sponge so I will give my fool proof sponge recipe, which I got from my favorite Estonian cake makers Olga blog.
4 eggs
2dl sugar
1dl boiling water
3dl plain flour
1tsp baking powder
Put the eggs in the bowl with sugar and beat it 10 minutes until it’s almost tripled in size. I have until now (before I got my fantastic Kenwood) used hand mixer, while using my another hand for the Facebook. 🙂
Before the 10 minutes are over I switch on the kettle and boil the water. I measure it to the measuring jug and then slowly add to the egg mixture while still beating it.
Mix the flour and the baking powder together and sift it to the egg mixture.
Fold carefully it with the spatula from the bottom of the bowl to up, until there is no lumps.
Line the baking tin with the baking paper – for cakes I use 24 cm diameter tin, but as the shape is not important on this instance you can use any tin really.
Poor the mixture to the tin and bake on gas mark 5 for 30 minutes.
The sponge is ready, when the inserted skewer comes out clean. If the cake starts to get dark too quickly, cover it with baking paper.
Take it out from the oven and leave it cool for bit and then turn it to the cooling rack, remove the lining paper and leave it cool completely.
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1 sponge
3-5 sp cacao powder
rum or “Vana Tallinn” (it’s Estonian liqueur, which everyone gives as a present but most people don’t like to drink but I use it lots in my cooking replacing brandy or rum) or any other liqueur which has more than 30% alcohol or if you prefer non alcoholic ones use the rum essence instead, quantity depends of your taste
150-200g soured cream
100g white chocolate
150g cream cheese
For making rum cakes, crumble the sponge in to the bowl and take a little out for rolling cakes in it later.
Add cacao powder, I like it darker so I’ll add 4 or more spoonful’s but you can use less of it.
Now add the soured cream, start adding about 100 grams and mix it with your hand squeezing mixture together
Add the alcohol or essence, here you need to do quite a bit of tasting to make it, how you like it, but not too much or you don’t have anything left for the balls 🙂
If you achieved desired taste you might need to add more soured cream to get the consistency suitable for the rolling the balls.
Now, I’m using scale to get all the balls same size – 30g for small bite, 40 g bit bigger and 50g for the proper sized one, but if you not fussed just take the mixture with the spoon and roll the balls with your palms.
Roll them on the saved crumbs.
Then I’m using the scissors to make the lines, cut softly on 3 angles and then press down with your dumb on the middle of the ball so it becomes like a flower shape ball.
For the white chocolate and cream cheese filling. melt the white chocolate in the sauce pan or in the microwave. If it’s too hot , let it cool a bit. Then mix it with the cream cheese.
If the mixture becomes too runny leave it to the fridge for a while.
Now pipe the filling to the middle of the cakes and decorate as desired.
Start to prepare for new sponge as those cakes don’t last long.
