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Nutcracker Cake

Treat your child to a cake that's as delicious as it is magical! This Nutcracker cake will be the star of any kids' party and the centerpiece of the table. It's a wonderful choice for a birthday, since it looks absolutely stunning. Make the fondant and the fondant figures ahead of time — you can shape them yourself or order them from a cake-decorating shop. Working with fondant is actually easier than it looks; everything molds beautifully! Just be sure to buy a little extra fondant for covering the cake.

Lisa MAuthor avatar
Recipe author
Nutcracker cake
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 4 g
Fats 20 % 16 g
Carbohydrates 75 % 61 g
399 kcal
GI: 2 / 15 / 84
    1. Lay the ready-made sponge cake layers out on your work surface. This recipe uses square layers, so there's no need to trim anything. 2. Put the boiled condensed milk in a bowl and add the softened butter. Beat with an electric mixer into a fluffy cream. 3. Put the peanuts in a dry skillet over the heat. Stirring constantly, toast them for 5–7 minutes. 4. Turn the toasted peanuts out onto a clean kitchen towel and let them cool slightly, then rub off the skins. Coarsely chop the peeled peanuts with a knife. If you buy peanuts already peeled and roasted, you can skip this step. 5. Whip the egg whites into a fluffy foam, gradually adding the white sugar. Without stopping, beat in the brown sugar. Whip to stiff peaks. 6. Very gently fold in the cornstarch with a silicone spatula, using top-to-bottom motions. 7. Line a baking sheet with parchment and spread the meringue on it. Shape it into a square to match the sponge layers. 8. Bake in an oven preheated to 250°F (120°C), drying the meringue for 2 hours, then let it cool in the oven. 9. Assemble the cake: brush the layers with syrup, then spread with cream. Place the meringue wherever you like — between the first and second layer or between the second and third, your choice. 10. Refrigerate the cake. Meanwhile, make the ganache — it's the best choice for smoothing the cake under fondant. 11. Melt the chocolate until liquid, either in the microwave or over a water bath. Let it cool, then stir in the softened butter. 12. Mix first with a spatula, then beat with a mixer at the highest speed. Use this cream to smooth the top and sides of the cake. You can do this right away or wait until the ganache thickens a little more. 13. Refrigerate the cake for an hour so the ganache sets firmly — it seals the cake, which is ideal for fondant. 14. And now for the best part: decorating. Roll the white fondant into a sheet and drape it over the cake, trimming off the excess. Add a green fondant trim around the base. 15. Decorate the top with fondant figures — the Nutcracker and a Christmas tree. They aren't hard to make yourself, but you'll need food coloring, so if you don't have any, order the figures ahead of time. 16. Decorate the sides with fondant gingerbread men, too. Feel free to adjust all the decorations to your taste. Attach the decorations with edible glue or plain water: dip the tip of a brush in water, moisten the piece and the spot where it goes — the fondant softens slightly and the pieces stick beautifully. It's best to let the cake rest overnight to soak, or at least 5–6 hours. Enjoy, and have a merry celebration!

Caloric content of the products possible in the composition of the dish

  • Milk-nut chocolate - 542  kcal/100g
  • Nutty chocolate - 580  kcal/100g
  • Porous milk chocolate - 506  kcal/100g
  • Creamy chocolate - 560  kcal/100g
  • Chocolate - 550  kcal/100g
  • Raw peanuts with shell - 564  kcal/100g
  • Raw peanuts without shells - 568  kcal/100g
  • Boiled peanuts - 376  kcal/100g
  • Roasted peanuts with shell - 582  kcal/100g
  • Roasted and salted peanuts - 585  kcal/100g
  • Peanuts nuts - 568  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Brown sugar - 394  kcal/100g
  • Egg whites - 44  kcal/100g
  • Corn starch - 329  kcal/100g
  • Sugar syrup - 300  kcal/100g
  • Mastic - 393  kcal/100g
  • Boiled condensed milk - 328  kcal/100g
  • Sponge cakes - 258  kcal/100g

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