Jesus' Birthday Cake

We started this Christmas tradition last year.  Now that we have the blog, I thought it's a great opportunity to share this very special recipe and tradition during this season and reflect in our home what the real meaning of Christmas is. 

This cake is called "Chocolate Frangipan".  It's a mix of almond paste and cocoa, a match made in heaven!  We light one candle in the middle of the cake and sing happy birthday to Jesus.  Why I picked this cake for Jesus' birthday?  Simply because it has the right shape and colors that signifies its meaning....

* The shape of the cake is round to represent the world into which Jesus was born.
* The bottom layer is black to represent the sin in us, which is why Jesus came to the earth.
* The red coloring is Jesus' blood that was shed on the cross for our sin.
* The pure white frosting is the purity and righteousness of Christ.
* The red candle (not shown on picture) represents Jesus who came into the dark world to bring light and truth to all who are willing to receive it.


Ingredients

1 7oz box Odense almond paste, grated
1/2 cup sugar
1 stick soft butter
3 large eggs, room temperature
6 tablespoons flour
6 tablespoons cocoa powder (dutch processed preferred)
raspberries or cherries, garnish
ready made white frosting

For chocolate Ganache Glaze (optional):

4 oz bittersweet chocolate, cut into small pieces
2 tablespoons heavy cream
2 tablespoons butter

Tools:

9 or 10 inch tart pan with removable bottom or springform pan
box grater
electric mixer
piping bag


Directions

To make the cake:  Preheat oven to 350 degrees F.  Grease and flour the tart pan.  Add the almond paste to a mixing bowl with sugar and butter.  Mix on low speed until combined.  Beat on high until smooth, about 3 minutes.  Add eggs one at a time beating well between each addition.  Scrape bowl down and beat on high until light and fluffy.  Mix flour and cocoa and fold into the batter until just combined.  Spread batter evenly into pan.  Bake for 25 minutes or until a toothpick inserted between the center and edge comes out clean.  The middle will still be soft.  It will firm as it cools.  Cool on a wire rack.

To make the glaze:  Bring water to a simmer in the bottom of a double boiler.  Put cream, butter, and chocolate pieces in the top of double boiler.  Stir until melted together.  Do not let any water touch mixture.  Pour warm glaze over cake and smooth to edges.   Pipe with white frosting and garnish with raspberries or cherries.



Recipe courtesy: Odense