Christmas tree new year cake

12 servings
1 day

Cream products. Sour cream should be taken from 20%, this is enough for the cream to have the desired consistency. I took a store, thick enough, but it is better to insure myself and weigh it at night: - In a colander, line gauze in 3-4 layers, pour out sour cream, tie gauze. And hang the colander over the bowl, put all this structure in the refrigerator.

MAKE SOUR CREAM. Simply stir the weighed sour cream with a spatula with vanilla and simple sugar until homogeneous. Let stand a little on the table so that the sugar dissolves, then cover and put in the refrigerator. Sugar will make sour cream fat first, but in the cold the cream will thicken. It is not necessary to beat sour cream, the resulting consistency will be just right to soak the cake well.

Biscuit products. For the Yolka cake, you need to prepare a biscuit in the form of d 23 cm and a little smaller. But biscuit dough must be baked immediately, otherwise air bubbles will disappear and it will not give a magnificent lift. Therefore, we later prepare kneading from the same food norm and will bake in forms D 16, 12 and 10 cm, dividing the dough, but on one baking sheet. I used small muffins, you can paper for Easter. Get the eggs out of the refrigerator in advance.

Cooking CLASSIC BISCUIT. Sift flour and better twice. I took fine ground flour for biscuits, but you can take the usual top grade.

Wash the eggs well, wipe dry and divide into squirrels and yolks. Put the proteins in the refrigerator for now, and add 1 part to the yolks. without a slide, vanilla sugar and the usual 1/2 from the total volume/75g/and beat the mixer at maximum rpm to a dense light mass, this is about 2 minutes . /Time may differ from the mixer power/.

Then add a pinch of salt to the proteins and beat until soft peaks, start pouring the second half of the sugar and continue to beat until hard peaks. It takes 5-6 minutes to start at low speed and gradually increase to maximum. Corollas should be clean and dry, as well as a volumetric bowl. It is better to remove flagella from the protein, but not with your hand and it should be clean, without the slightest admixture of yolk, otherwise it will not rise.

We introduce proteins into the yolks in 3 sets and gently mix with a spatula, but not like tea, but with a confident movement from top to bottom, from edge to center.

Then we also carefully introduce flour in 2-3 stages.

Proteins should not settle, dough should be air, not liquid.

Gently pour the dough into a pre-prepared form, carefully level the top. Line the bottom of the detachable shape with parchment and grease with butter, and you don't need the sides so that the growing biscuit clings and can easily rise.

Bake in a preheated oven to 180 & # 039; about 25 - 30 minutes to blush. Readiness to check with toothpick, came out dry - ready. Open the door slightly and get it after 5 minutes so that the biscuit does not settle from a sharp temperature drop. During baking, do not open the oven and slam the door.

Then get the form and turn it over to let cool on the grill so that the biscuit does not sink under its own weight. When the shape has cooled enough not to burn, draw a thin knife along the side, open the shape and remove the biscuit on the grill.

I use a steamer from a slow cooker. Gently remove the paper from the bottom and let the biscuit cool completely. It turns out to be very tender and airy . /Wrap the cooled biscuit in film and put it in the refrigerator overnight, it will become denser and easy to cut/.

Cook another dough kneading and pour into 3 forms. The dough can be weighed and divided by weight, can be spooned: 4, 3, 2. The dough will grow, fill out the form by 1/3. Spoons will be with slides. Bake similarly, only from the type of oven and from the size of the shape, the height of the biscuit, the time may vary slightly.

You can make a tiered cake from cakes by decorating and decorating it like a Christmas tree, but you can change it a little and make a Christmas tree with branches. For him, we will use all the baked cakes . /In this photo, 2 below, the cakes went to another cake, and the lower and 3 upper ones went to the Yolka cake/.

We prepare the FILLING. Tip the canned peaches into a colander and let the syrup drain. Cut peaches with a medium and small cube. Leave the syrup to soak the cake.

We divide the cream into 3 parts. Leave 4 spoons - for coating on top, 1. 5 - 2 for painting in green, use the rest for impregnation. Green color we get a mixture of a drop of yellow and blue food paint, who is against the paint, leave the cake white.

We collect CAKE in tiers. Cut the largest sponge d 23 cm into 2 cakes. The circle is the foundation. The second circle is cut into 6 triangular segments. Each segment will be clipped slightly to form a circle-like center. The remaining triangle and trimmings will go to fill the center, which is now in the photo in the form of a hole. You get a star on a lap.

Impregnate the base with syrup using a silicone brush. Then apply a thin layer of cream and lay out the filling - peaches.

Lubricate the bottom of each ray of the star with a brush with cream and lay out as described above. Repeat the layers: soaking with juice, cream on top and on the sides of the rays, peach only in the center. Immediately cover the sides of the lower circle with cream. Cut biscuit d 16 cm into 3 bark.

Leave the central part of the biscuit around, and cut the top and bottom with a crust into rays.

In the same order, lay tiers, only we put the rays between the rays of the lower tier and lubricate them well to hold on. The peach filling will only be in the center of the round bark, and soak the rays with syrup and cover with cream, not forgetting about the sides. The remains of small rays are fastened to the lower tier so that the Christmas tree is fluffy. Similarly, we lay a biscuit d 12 cm, also cut it into 3 bark. The Christmas tree should be tapered.

Leave the smallest biscuit d 10 cm to form the crown. Cut a circle 1. 5 cm thick from it, cut the center from the high part, and & quot; a bagel with a hole & quot; cut into beams. Complete the formation of the Christmas tree. In this form, you can cover and leave to soak for 4 hours in the refrigerator at night.

Then cover the finished Christmas tree with white cream on top. If you decide to dilute, then drop the dye into the deposited cream and mix well.

Apply a colored cream with a brush, whiten the tips of the rays with light cream, imitating snow. Decorate at your discretion. I used bear marmalade when you cut it, the sticky edge holds well and looks like toys. A little confectionery sprinkle of snowflake, marshmallow on the top of the head and the outfit is completed. We serve on a large dish, which can also be decorated with the theme of the coming year. It is also good to use colored marshmallow for decoration, children adore it.