Bake a Cake to Delight Your Guests this Festive Season

As Christmas is drawing near everyone is gearing up for parties. The festive season demands parties and parties demand party cakes. The Othello Cake is a Danish delicacy that people could try this Christmas. For the cake you will require:


  • 1 cup of sugar

  • 3 whole eggs

  • 2 teaspoons of baking powder

  • 1 1/3 cups of cake flour

  • 2 Tablespoons of melted butter

  • 1/4 cup of milk

  • 2 Tablespoons of lemon juice

  • 1 Tablespoon orange rind, grated


  • 1/3 cup of powdered sugar (Either Icing or Confectioners’)

  • 1 teaspoon baking powder

  • 2 egg whites, beaten stiffly

  • 2/3 cup of blanched almonds, toasted and pulverized


  • 2 Tablespoons of sugar

  • 4 yolks of eggs

  • 1 ½ Tablespoons of cornstarch

  • 1 ½ cups of milk

  • ½ a cup of whipped, whipping cream

  • 1 teaspoon of vanilla extract


  • 2 Tablespoons of unsalted butter, softened

  • 3/4 of a cup of powdered sugar

  • 4 ounces of semisweet chocolate

  • 1 Tablespoon of dark rum

ALMOND PASTE: (Optional)

  • 1 egg white

  • ½ a cup of powdered sugar (Either Icing or Confectioners’)

  • ½ a teaspoon of almond extract

  • 4 ounces of almond paste (about ½ a cup)


  • 2 Tablespoons of icing sugar (Either Confectioners’ or Powdered)

  • 1 ½ cups of whipping cream

To make the sponge cake first, beat the eggs and sugar in a large bowl, till it becomes light and attains a lemon tint. Fold in a mixture of flour and baking powder with milk into the sugar and egg mixture. After this, fold in the orange rind, melted butter and lemon juice.

Then, grease two round cake pans and divide the batter between them. Preheat the oven to 350 ºF. Bake the cakes for 10 to 25 minutes or till the cakes spring back when touched in the center. Let them cool in the baking tins and them remove them.

Then, to prepare the macaroon layer, first stir the sugar, almonds and baking powder together. Then, fold in the stiffly beaten egg whites. Grease a nine inch round cake pan, spread the mixture and bake it in a preheated oven for 20 to 25 minutes.

For the vanilla custard filling, mix the egg yolks, cornstarch, sugar and milk in a saucepan. Cook this over medium flame, constantly whisking till the mixture comes to a boil and is thick and smooth. Cover the saucepan and let it cool. After this, add the vanilla and when it is completely cool fold in the whipped cream.

For the chocolate icing, melt the chocolate in a double boiler. Beat in the butter coffee, sugar and rum with a wooden spoon until the texture is smooth and glossy.

 To make the optional almond based decoration first mix the almond paste, powdered sugar, eg whites and the almond extract. Mix till it is a thick but malleable paste.

To put the cake together, place one sponge layer on a serving plate. Put half of the custard on it, add a macaroon layer and top it with the remaining custard. Place another sponge cake on top and spread the chocolate icing evenly. Use the almond paste decorations as desired. Whip cream with a little bit of sugar and frost the sides of the cake with the sweetened cream and refrigerate. This cake will make 12 to 16 servings. This one of the most uncommon party cakes one can come up with and if you want to please and surprise your guests, you can try it, this festive season.



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