Glockenspiel Details, Marienplatz, Munich, Germany
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German Lebkuchen Cake with
White Chocolate Frosting

 

 

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pass through life – from birthdays to weddings and anniversaries.”
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A Treasury of Heirloom and Contemporary Recipes


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Lebkuchen Heart on Rustic Table
Lebkuchen Heart
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Neues Rathaus and Marienplatz from the Tower of Peterskirche, Munich, Germany
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German Lebkuchen Cake with
White Chocolate Frosting

Bon Appetit December 1991

Bon Appetit - One Year Subscription

“This moist Christmas cake takes its cues from the flavors and spices
found in the classic Lebkuchen cookie. It's brushed with an orange-
scented honey syrup, frosted with a creamy white chocolate icing
and then surrounded by sliced almonds.”

Honey Syrup
2 to 3 large oranges
1/2 cup honey
2/3 cup orange juice

Cake
3/4 cup (1 1/2 sticks) unsalted butter,
room temperature
3/4 cup firmly packed golden brown sugar
1 tablespoon vanilla extract
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/2 teaspoon salt
2 large eggs, room temperature
1 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
2/3 cup half and half
1 tablespoon lemon juice
2/3 cup dried currants

Frosting
12 ounces imported white chocolate
(such as Lindt), chopped
1 cup (2 sticks) unsalted butter,
room temperature
12 ounces cream cheese, room temperature
3 cups toasted sliced almonds
Orange slices or orange peel ribbon

For syrup: Using vegetable peeler, remove peel (orange part only) from oranges in strips. Mince enough peel to measure 4 tablespoons Mix honey, orange juice and 2 tablespoons orange peel (reserve remaining 2 table-
spoons peel for cake) in heavy medium saucepan. Boil until reduced to
3/4 cup, about 10 minutes. Set honey syrup aside.

For cake
: Preheat oven to 350 degrees F. Butter 9-inch square baking
pan with 2-inch-high sides. Line bottom with waxed paper. Butter paper.
Dust pan with flour. Using electric mixer, beat first 8 ingredients in large
bowl until fluffy. Mix in reserved 2 tablespoons minced orange peel. Add
eggs 1 at a time, beating well after each addition. Sift flour, baking soda
and baking powder into medium bowl. Mix half and half and lemon juice
in small bowl. Beat dry ingredients alternately with half and half mixture
into butter mixture, beginning and ending with dry ingredients. Mix in
currants. Pour batter into prepared pan. Bake until toothpick inserted
into center comes out clean, about 50 minutes. (Cake will not rise to
top of pan.) Cool cake 20 minutes. Run small sharp knife around pan
sides to loosen. Turn cake out onto rack; cool. Peel off paper. (Can be
made 1 day ahead. Cover syrup and cake separately and let stand at
room temperature.)

For frosting
: Melt chocolate in top of double boiler over simmering
water, stirring occasionally until smooth. Cool to barely lukewarm.
Using electric mixer, beat butter and cream cheese until light. Add
chocolate and 1/4 cup honey syrup and beat until smooth and light.
Chill until thick enough to spread, stirring occasionally, about
20 minutes.
Cut cake horizontally in half. Place bottom layer cut side up on plat-
ter. Brush with 1/4 cup honey syrup. Spread 1 1/4 cups frosting over.
Brush remaining 1/4 cup syrup over cut side of top cake layer. Place
cake cut side down atop filled layer. Set aside 2/3 cup frosting for
garnish. Spread remaining frosting over top and sides of cake. Press
almonds around sides. Spoon remaining 2/3 cup frosting into pastry
bag fitted with small star tip. Pipe frosting decoratively around top
edge of cake.
Chill cake until frosting sets, about 1 hour. Garnish with orange slices.
(Can be prepared 1 day ahead. Cover and chill. Let stand 2 hours at
room temperature before serving.)

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