Chocolate Traybake with Sugaricing

17. November 2019Laura Tassatti

Who is looking forward to the Advent season as much as I am? I am a big Christmas fan and always find Advent very cosy. Sometimes a bit stressful when you still have to get all the presents, but this year I already got some. So I got a bit more time to enjoy Advent. I bought a poinsettia yesterday because there has been an empty flowerpot on my desk for ages and it finally had to be filled. Because it is so beautifully red I used it for the photo of todays recipe. One of the reasons I like Christmas season that much is because there are such beautiful decorations. And you can never have enough decoration. Especially if you need them for photography. I was at a flea market yesterday and bought some new pieces. I was really thrilled how cheap you can get great stuff there. I will definitely visit flea markets more often in the future.


Baked a chocolate traybake with sugaricing today.  A classic in my family, especially during the Christmas season, but it also tastes good during the rest of the year. It is easy and quick to make and yet very tasty. It’s also very practical when you need larger quantities. By the way, the rum in the icing can simply be replaced by water. Though I think I even ate them with rum when I was a child.


I’m starting to wonder what kind of cookies I want to bake this year. But I still have some time. Before that there are two other recipes planned. Next week I will bake a cake roll, because it’s my grandmother’s birthday.


Print Recipe

Chocolate Traybake with Sugaricing

  • Serves: one tray (approx. 30 pieces)

These little chocolaty treats are a classic in my family, especially during the Christmas season. They are super easy and quick to make.



  • 8 eggs
  • 300 g powdered sugar
  • 200 g chocolate
  • 300 g butter
  • 200 g grounded almonds
  • 1 packet vanilla sugar
  • zests of a lemon
  • 200 g flour


  • 300 g powdered sugar
  • 4 tbsp rum
  • 4 tbsp warm water
  • some lemon juice


  • 1)

    Preheat the oven to 170°C. Mix the butter with the sugar and vanilla sugar until creamy. Separate the eggs and add the egg yolks one at a time. Melt the chocolate over a water bath and stir in.

  • 2)

    Mix in the almonds, lemon zest and flour one after the other. Then beat the egg whites until stiff and fold in. Put the dough on a baking tray lined with baking paper and bake for about 25 minutes.

  • 3)

    For the icing, mix the ingredients and pour over the cake. If you want the icing to soak the cake a little, pour over when still warm. If you want it to stay white and on top, pour it over the cold cake.

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