Spiced layered cake

Advent is my favorite time of the year. In many ways, I enjoy it more than Christmas. We bake on Advent, we enjoy a nice mulled wine with friends.  I wanted to share with you very special recipes for this second day of Advent. Let's begin with a spiced layered cake that is super traditional for Advent in Iceland. 

I really hope you enjoy Advent as much as I do

Kjartan Gíslason, chocolate maker and co-founder of Omnom

SPICED LAYERED CAKE

250 g butter

400 g brown sugar

Four eggs

500 g flour

2 tsp baking powder

2 tsp baking soda

2 tsp Allspice

2 tsp cacao powder

150 g milk

The Cream filling

600 g butter

900 g powdered sugar

Two egg yolks

2-3 tsp vanilla essence

400 g rhubarb jam

Direction 

In a stand mixer, mix the butter and brown sugar well. 

Add one egg at a time and mix well in between

Using a sift, add the dry ingredients to the bowl and thin the mixture with the milk

Mix lightly and as little as possible until the dough is consistent

Take the dough out of the bowl and place it on the table. 

Split up the dough in four parts and place on baking trays with baking paper that has been covered with butter

Smooth the dough using a spatula, so all parts are even; aim for 2 cm thick.

Bake at 180-200C for 10-15 minutes or until it is a nice color

Remove from tray right away and place on baking paper that has been sprinkled with sugar

Cool well before putting the cream on

Mix together softened butter and powdered sugar and  then add the egg yolk and vanilla essence to make the cream filling.

Spread the cream evenly on the cake, and then layer the cake with creme in between. Some like putting jam on one layer and then a cream layer, others add the jam over the cream. Cut the cake into four pieces and make the edges look smooth.

Serve immediately or pack in plastic film and refrigerate. The cake can be kept in the fridge for two weeks or in the freezer for three months.