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Christmas cake with clementines and gingerbread

Maison Bermont is known for their expertise in the selection of authentic and local products, and their Christmas cake with clementines, gingerbread and whipped cream is no exception. If you're looking to impress your guests this holiday season, then look no further as we have the Maison Bermont cake recipe for you!


Brémond fils, a French family business, has a long history since its founding in 1830. Maison Brémond's first delicatessen wasestablished on the legendary Cours Mirabeau in Aix-en-Provence, a city known for being the commercial capital of the almond.


Their delicatessen quickly became an essential address in the region, attracting visitors from far and wide to discover and taste their selection of quality products. Since then, Maison Brémond has continued to prosper, while maintaining its commitment to the quality and authenticity of its products.


Today, Maison Brémond is a benchmark for delicatessens in France, offering a unique culinary experience thanks to their selection of tasty and superior quality products.



Christmas cake with clementines, gingerbread and whipped cream

Maison Bermont is known  for their expertise in the selection of authentic and local products, and their Christmas cake with clementines, gingerbread and whipped cream is no exception. If you're looking to impress your guests this holiday season, then look no further as we have the Maison Bermont cake recipe for you!
Christmas cake with clementines, gingerbread and whipped cream
clementine jam and gingerbread
clementine jam and gingerbread


Others ingredients

  • 195 g Flour

  • 2 tbsp. coffee yeast

  • 1/2 tsp. coffee salt

  • 3 large eggs

  • 5 cl whole milk

  • 15 cl lemon olive oil

  • 2 tbsp. coffee bitter almond extract

  • 250 g mascarpone

  • 20 cl liquid full cream

  • 150 g sugar

For decoration A light topping of clementine jams

Quarters of candied clementines

Preparation 1Preheat the oven to 180°C. Butter and flour a 20 cm diameter cake tin, set aside.

2Sift together the flour, baking powder and salt.

3In a bowl, beat with an electric mixer, the sugar and the eggs until the mixture is fluffy and light. Add the milk, then the olive oil with lemon, the bitter almond extract, and the clementine jam.

4Pour the batter into the cake tin and bake for 35 minutes. Remove from the oven and let cool on a wire rack.

5Prepare the mascarpone cream: using an electric mixer, beat the mascarpone and the whole liquid cream until the mixture rises into a very thick whipped cream. Refrigerate until assembly.

6Assembly Fill a piping bag fitted with a round tip with mascarpone cream. Spoon small portions of cream evenly on top of the cake. Spread the candied clementines. Reserve in a cool place until ready to serve.


Enjoy!!!


Gabriela Ana

Holistic Health Coach






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GABRIELA ANA

Health Coach

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