Impress your guests with this sumptuous cake which is perfect for the festive season.


  • For the Sponge Mixture

  • 250 g butter or margarine, softened

  • 225 g castor sugar

  • 2 tsp Queen Vanilla Bean Paste

  • 1 pinch salt

  • 4 eggs

  • 250 g plain flour

  • 1 sachet Dr. Oetker Baking Powder

  • 2 ½ tsp cocoa powder

  • For the Cream

  • 750 g sour cream

  • 2 sachets Dr. Oetker Gelatine Powder

  • 3 tbsp icing sugar

  • 1 tsp Queen Vanilla Bean Paste

  • 1 ½ tsp ground cinnamon

  • 80 ml orange juice or orange liqueur

  • 200 g apricot jam

  • 1 tbsp orange juice or orange liqueur

  • To Decorate

  • 600 g Dr. Oetker Ready to Roll Icing White


  • 1.

    Preheat oven to 180°C conventional (160°C fan-forced) and line a 20 cm cake tin with baking paper.

  • 2.

    Use a mixer to stir butter or margarine in a mixing bowl until smooth. Add sugar, Vanilla Bean Paste and salt while stirring constantly. Add one egg at a time and mix it in for at least ½ minute each. In a second bowl mix flour and Baking Powder. Divide this into two portions and stir each of the portions under the mixture.

  • 3.

    Divide the dough into five portions. Spread the first portion in the tin and bake it. The other four portions are going to be mixed with cocoa powder. Mix ¼ teaspoon cocoa powder in the first portion. ½ teaspoon cocoas powder in the second, 1 teaspoon in the third portion and 1 heaped teaspoon of cocoa powder. Bake each portion for about 15 minutes in a clean and cooled down cake tin.

  • 4.

    Take each cake out of the cake tin immediately after baking and let it cool on a cooling rack covered with baking paper.

  • 5.

    Whisk sour cream and Gelatine Powder. Add icing sugar, Vanilla Bean Paste and cinnamon.

  • 6.

    Place the darkest cake base on a cake plate and soak it with a little bit of orange liqueur or orange juice. Scoop two tablespoons of cream on the first layer and spread it evenly.

  • 7.

    Continue with the other layers in the same way, ending with the brightest cake base on top.

  • 8.

    Soak the top layer with orange liqueur or orange juice and use the rest of the cream to cover up the whole cake. Let the cake cool for at least three hours, preferably overnight, in the fridge.

  • 9.

    Sift jam through a sieve and let it preserve while stirring. Pour in orange liqueur and spread the jam around the cake evenly.

  • 10.

    Use Ready to roll Icing as the preparation instructions direct. Use the leftover Ready to Roll

  • 11.

    Icing to cut out snowflakes or stars to decorate the cake even further.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 351kj
  • Fat Total 19g
  • Saturated Fat 9g
  • Protein 2g
  • Carbohydrate 42g
  • Sugar 31g
  • Sodium 114mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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