Biscuit christmas ball cake

18 servings
1 day

How to make a sponge cake Christmas ball? Measure the necessary ingredients to make the biscuit. Take the eggs large. The number of ingredients is indicated for one biscuit. Biscuits need to be made two. If there are two identical baking molds, you can immediately make a dough from a double amount of products.

Mix the flour with baking powder and sift to enrich the flour with oxygen. Thanks to this, the biscuit will rise better when baking and turn out to be lush and airy.

Wash your eggs. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. Carefully divide the eggs into squirrels and yolks. Squirrels should not get a drop of yolk, otherwise they will not rise.

Whisk the yolks with half the sugar and vanilla sugar until smooth. Without stopping whipping, pour very hot water into the yolks in a thin stream. Whisk until lush, light. When the mixer whisks begin to leave visible marks, stop whipping.

Wash the mixer whisks, dry well. In a dry, fat-free container, whisk the whites. Start beating at a low mixer speed until soft foam. Without stopping whipping, add the remaining sugar in small portions. Gradually increase the mixer speed to the maximum. Whisk the proteins until dense, stable mass is obtained. In an inverted dish, the squirrels must be motionless.

Add half the whipped proteins to the yolks. With neat scooping movements with the shoulder blade, intervene the squirrels.

Pour half of the flour sifted with baking powder into the resulting mass. Also gently stir the flour with top-to-bottom movements.

Add the remaining proteins to the dough, continuing the actions with the shoulder blade carefully so as not to disrupt the air structure of the proteins.

Pour in the remaining flour, mix as well.

The dough is homogeneous, airy.

Cover the bottom of the baking dish with parchment. The walls of the mold do not need to be lubricated. Transfer the dough to the tin. My shape is 20cm in diameter.

Bake the biscuit in the oven preheated to 180 C for about 30 minutes. For the first 15-20 minutes, do not open the oven so that the sponge does not settle from a sharp temperature drop. Bake the biscuit until ruddy. Cool the finished biscuit a little and remove from the mold. It is better to give the biscuit an exposure of 10-12 hours so that the crumb compacts and crumbles less when cut into cakes. Make a second biscuit similarly.

Make Cream & quot; Filling Oil & quot; to decorate the cake. Take high-quality butter, without milk fat substitutes (with a fat content of 72. 5-82%). Take it out of the fridge beforehand to soften. Corn starch can be replaced with potato starch.

In a small saucepan, combine the eggs, sugar, vanilla sugar and cornstarch. Mix everything well with a whisk.

Pour in some milk, stir until smooth.

Add the rest of the milk, mix.

Place the pan on a moderate heat. Stirring constantly, heat the milk to a hot state. The mass will begin to thicken. Reduce the heat to minimal and, actively interfering, bring the mass to thickening. When the custard base slowly flows off the shoulder blade, it means that it is ready.

Remove the pan from the stove and cover with cling film "in contact" to prevent a crust from forming on the surface. Cool the brewed base to room temperature.

Whisk the soft butter with the vanilla sugar until creamy.

Stir the custard base into the oil, adding it 1-1. 5 tbsp. l

Whisk the cream at a low mixer speed until smooth. It is very important that the oil and custard base are the same temperature, then the cream will turn out to be homogeneous and will not separate. Cool the finished cream.

Cut the biscuits into 3-4 cakes.

Place one biscuit with the bottom up, place the second biscuit on it with the top up.

Lightly trim the biscuits on top and bottom around the circumference to make the shape of the cake look like a ball. Set aside the trimmings.

Make the cream. Take cream with a fat content of at least 33%.

Cream and whipping container should be well chilled. Start whipping the vanillin cream at a low mixer speed, gradually pouring in the icing sugar. Once the cream is thicker, increase the speed to maximum. Whipped cream should keep its shape and not spread. It is important not to overload the cream so that it does not become oily.

Soak the lower sponge cake with a little juice or syrup.

Top with the cream.

Cover with a second bark and soak it with juice as well and brush with cream.

So collect the whole cake. Top with cream on all sides. Leave some cream.

Combine the corey trimmings with the left cream, form the top of the Christmas tree ball and place it on top of the cake.

For cake decoration Cream & quot; Filling Oil & quot; can be painted in any color. I used orange, green and blue dyes. You can take the colors you like more. Using a culinary nozzle, decorate the cake with chilled cream to your taste, as your imagination will tell. Put the finished cake in the refrigerator so that it soaks and the cream becomes more stable.

Cut the Christmas tree ball cake into portions and serve. Enjoy your meal!