Christmas tree sponge cake

12 servings
16 hours

To prepare a New Year's cake Christmas tree prepare the necessary ingredients. For the base of the cake, I used a classic biscuit.

All ingredients must be at room temperature to make the biscuit. The eggs are carefully divided into squirrels and yolks.

Beat the yolks with half the sugar norm at the maximum mixer speed until lush light.

Wash the mixer whisks, dry thoroughly. Beat the squirrels first at a minimum speed to soft peaks. Without stopping whipping, add sugar in small portions. Gradually increasing the speed, beat the proteins to solid peaks. Protein foam must be stable and immobile.

Add whipped proteins to the yolks in 2 steps, gently mixing the shoulder blade with movements from bottom to top.

Introduce sifted flour into the dough. Mix in similar bottom-up motions to keep the mass airy. This must be done carefully, but without delaying the process.

The dough must be uniform and airy. Cover the bottom of the mold with parchment lubricated with oil. There is no need to lubricate the sides of the mold. Put the dough in the tin, gently level.

Bake the biscuit in an oven preheated to 180 degrees for 35 minutes until rosy and dry skewer. For the first 25 minutes, the oven should not be opened so that the sponge does not settle. Let the finished biscuit cool, remove from the mold.

It is better to allow the biscuit to hold for 10-12 hours so that it compacts and crumbles less when cut into cakes. Cut the biscuit with a sharp knife into 3 cakes.

I turned the sliced biscuit upside down to make the surface of the cake more even. Using a stencil, cut out the Christmas tree.

To soak the cakes, I made tangerine syrup. To do this, combine water with sugar, put it on fire, let it boil with stirring. Cook the syrup at a low simmer for 1 minute, remove from the heat. Let the syrup cool. Wash the mandarin, peel, squeeze the juice. I got 50 ml. Add tangerine juice to light syrup, mix.

Cream and whipping utensils must be well chilled to make cream. Shake cream, pour into a clean, dry container. Beat at minimal speed, gradually adding powdered sugar mixed with vanillin. Whisk for 3-4 minutes, then increase the speed to maximum and whisk for a further 2-3 minutes. Add green dye at the end of the whipping. The cream will thicken noticeably. The cream is steady and holds its shape well.

Evenly impregnate the lower bark with tangerine syrup.

Cover with cream. Peel the kiwi and banana, finely cut, spread over the cream.

Cover with the second bark and repeat the actions of 13, 14 steps. Cover the cake on top and sides evenly with cream. Put the cake in the fridge for 3-4 hours to stabilise the cream.

Prepare protein custard. In a saucepan, combine the water with sugar, bring to a boil, boil the syrup over a moderate heat for about 4 minutes. Add citric acid to the syrup, mix. Cook the syrup for a further 3 minutes. The syrup should be light or slightly yellow. The syrup readiness can be checked by a soft ball sample. If a drop of syrup lowered into cold water rolls into a soft ball, the syrup is ready.

In parallel with boiling the syrup, start whipping the proteins with a pinch of salt. First at the minimum speed, then increase the speed. Beat the squirrels to peaks.

Pour the hot syrup into the proteins in a thin stream, without stopping whipping. You need to pour syrup at the edge of the bowl so that it does not fall on the whisks of the mixer and on the walls of the bowl. Beat the cream at maximum speed until the proteins cool completely. To speed up the process, I put a bowl of proteins in a larger container of ice water. If the cream becomes like torn when whipping around the edges, then it is ready. It took me about 8 minutes to beat the proteins with the syrup.

Add green dye to the finished cream, mix.

Using a cooking bag or syringe, decorate the cake with cream on top and sides. For the final decoration, I took candy & quot; sea pebbles & quot; and caramel beads. Put the cake in the refrigerator for 5-6 hours to soak well. Happy New Year's celebration! Happiness, peace and goodness to you in the new year!