Christmas Cake with Fondant Stars

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Christmas Cake with Fondant Stars
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Health Score:
Health Score
2,7 / 10
45 min.
ready in 3 h. 35 min.
Ready in

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie2,433 kcal(116 %)
Protein15.45 g(16 %)
Fat89.6 g(77 %)
Carbohydrates392.38 g(262 %)
Sugar added79.13 g(317 %)
Roughage0.25 g(1 %)
Vitamin A889.72 mg(111,215 %)
Vitamin D3.44 μg(17 %)
Vitamin E6.81 mg(57 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.63 mg(57 %)
Niacin2.16 mg(18 %)
Vitamin B₆0.05 mg(4 %)
Folate44.65 μg(15 %)
Pantothenic acid0.59 mg(10 %)
Biotin2.45 μg(5 %)
Vitamin B₁₂1.85 μg(62 %)
Vitamin C3.75 mg(4 %)
Potassium323.74 mg(8 %)
Calcium274.65 mg(27 %)
Magnesium15.95 mg(5 %)
Iron1.79 mg(12 %)
Iodine82.45 μg(41 %)
Zinc0.7 mg(9 %)
Saturated fatty acids53.8 g
Cholesterol381.89 mg
Author of this recipe:


For the mold
For the cake
150 grams
softened Butter
125 grams
100 grams
150 grams
1 teaspoon
2 centiliters
For the cream filling
1 packet
Vanilla pudding powder (for 500 ml of liquid) (approximately 2 cups)
500 milliliters
3 tablespoons
1 tablespoon
Powdered sugar (for dusting)
250 grams
150 grams
organic Lemon (zested and juiced)
To decorate
1 kilogram
white Fondant

Preparation steps


Preheat the oven to 180°C (approximately 350°F) convection. Grease a springform pan with butter.


For the cake: Cream the butter and sugar until light and fluffy. Gradually beat in the eggs. Sift the cornstarch, flour and baking powder together then mix into the batter until just combined. Add the rum. Fill the prepared springform pan with the batter, smooth the surface and bake for about 50 minutes, until a toothpick inserted in the center comes out clean. Remove and let cool. Cut into 3 horizontal layers. For the cream filling: Whisk the pudding mix with 3 tablespoons milk until smooth. Bring the remaining milk and sugar to a boil, stir in the pudding mixture and bring back to a boil. Cook, stirring constantly, until thickened. Transfer to a bowl, dust with powdered sugar and let cool. Beat the butter, sugar, lemon zest and lemon juice until fluffy and then stir in the custard. Arrange 1 cake layer on a cake plate, place a cake ring around the cake and then spread 1/2 the filling over the cake. Top with another cake layer, pressing down gently then spread the remaining filling over top. Top with the final cake layer and press down gently. Chill for at least 1 hour. To decorate: Remove the cake ring. Roll out 2/3 of the fondant on a silicone mat until about 1 cm (approximately 1/3 inch) thick and use to cover the cake. Roll out the remaining fondant and cut out star shapes. Use to decorate the cake. Serve chilled.