Christmas tree new year cake
12 servings
1 day
1 day
Wheat flour - 100 grams, Eggs - 4 pcs., Sugar - 150 grams, Vanilla sugar - 1 tea liter, Salt - to taste, Sour cream - 1 kg, Sugar - 170 grams, Vanilla sugar - 15 grams, Peaches - 500 grams, Syrup - 100 ml, Marmalade - 20 grams, Butter - 10 grams
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.
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.
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.
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 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.
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.
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.
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.