Christmas Tree Cake

Step-by-step cooking

1. Step 1:

   

   Cream products. Sour cream should be taken from 20%, this is enough for the cream to have the desired consistency. I took a store-bought one, thick enough, but it's better to be safe and weigh it for the night:- In a colander, lay the gauze in 3-4 layers, pour sour cream, tie the gauze. And hang a colander over a bowl, put the whole structure in the refrigerator.

2. Step 2:

   

   Prepare SOUR CREAM. Simply mix the weighted sour cream with a spatula with vanilla and plain sugar until smooth. Let it stand on the table for a while so that the sugar dissolves, then cover and put it in the refrigerator. Sugar will first make the sour cream thinner, 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.

3. Step 3:

   

   Biscuit products. On the Christmas Tree cake, it is necessary to prepare a sponge cake in the form of d 23 cm and somewhat smaller. But the sponge dough must be baked immediately, otherwise the air bubbles will disappear and it will not give a lush rise. Therefore, from the same norm of products, we will later prepare another batch and bake in forms D 16, 12 and 10 cm, dividing the dough, but on one baking sheet. I used small cupcake molds, you can use paper ones for Easter. Get the eggs out of the refrigerator in advance.

4. Step 4:

   

   Preparing A CLASSIC SPONGE CAKE. Sift the flour and preferably twice. I took fine flour for biscuits, but you can take the usual premium grade.

5. Step 5:

   

   Wash the eggs well, wipe dry and divide into whites and yolks. Put the whites in the refrigerator for now, and add 1 h.l. to the yolks without a slide vanilla sugar and 1/2 ordinary of the total volume / 75g / and beat with a mixer at maximum speed until a dense light mass, this is about 2 minutes. /The time may differ from the mixer power/.

6. Step 6:

   

   Then add a pinch of salt to the proteins and beat until soft peaks, start adding the second half of the sugar and continue to beat until firm peaks. Start at low speed and gradually increase to the maximum, the process takes 5-6 minutes. The corollas should be clean and dry, as well as a volumetric bowl. It is better to remove the flagella from the protein, but not by hand and it must be clean, without the slightest admixture of yolk, otherwise it will not climb.

7. Step 7:

   

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

8. Step 8:

   

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

9. Step 9:

   

   Proteins should not settle, the dough should be airy, not liquid.

10. Step 10:

    

    Carefully pour the dough into a pre-prepared mold, carefully level the top. The bottom of the split mold is lined with parchment and lubricated with butter, and the sides are not necessary so that the growing biscuit clings and can easily rise.

11. Step 11:

    

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

12. Step 12:

    

    Then take out the mold and turn it over to cool on the grill so that the biscuit does not sink under its own weight. When the mold has cooled down enough not to burn, hold a thin knife along the rim, open the mold and remove the biscuit to the grill.

13. Step 13:

    

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

15. Step 14:

    

    Prepare another batch of dough and pour into 3 molds. The dough can be weighed and divided by weight, you can use spoons: 4, 3, 2. The dough will grow, fill out the form by 1/3. The spoons will be with slides. Bake similarly, only depending on the type of oven and the size of the mold, the height of the biscuit, the time may vary slightly.

16. Step 15:

    

    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. We will use all the baked cakes for it. / In this photo, the bottom 2 of the cake went to another cake, and the bottom and top 3 went to the Christmas Tree cake/.

17. Step 16:

    

    Preparing the FILLING. Put the canned peaches in a colander and let the syrup drain. Cut the peaches into medium and small cubes. Leave the syrup to impregnate the cakes.

18. Step 17:

    

    Divide the cream into 3 parts. Leave 4 spoons - to cover the top, 1.5 - 2 for coloring in green, use the rest for impregnation. We will get the green color by mixing a drop of yellow and blue food paint, who is against the paint, leave the cake white.

19. Step 18:

    

    We collect the CAKE in tiers. The largest biscuit d 23 cm cut into 2 cakes. The circle is the base. The second circle is cut into 6 triangular segments. Each segment will be slightly trimmed to form the center in the form of a circle. The remaining triangle and the clippings will go to fill in the center, which is now in the photo in the form of a hole. You will get a star on the circle.

20. Step 19:

    

    Soak the base with syrup using a silicone brush. Then apply a thin layer of cream and put the filling - peaches.

21. Step 20:

    

    Brush the bottom of each ray of the star with cream and lay out as described above. Repeat the layers: juice impregnation, cream on top and on the sides of the rays, peach only in the center. Immediately close the sides of the lower circle with cream. Biscuit d 16 cm cut into 3 cakes.

22. Step 21:

    

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

23. Step 22:

    

    Lay the tiers in the same order, only put the beams between the beams of the lower tier and lubricate them well so that they hold. The peach filling will be only in the center of the round cake, and the rays will be soaked with syrup and covered with cream, not forgetting the sides. The remains of small rays are attached to the lower tier so that the Christmas tree turns out fluffy. Similarly, we stack a biscuit d 12 cm, also cut it into 3 cakes. The Christmas tree should taper into a cone.

24. Step 23:

    

    The smallest biscuit d 10 cm is left to form the crown. Cut a circle 1.5 cm thick from it, cut out the center from the high part, and a bagel with a hole" cut into rays. Complete the formation of the Christmas tree. In this form, cover and leave for impregnation for 4 hours in the refrigerator, you can also overnight.

25. Step 24:

    

    Then cover the finished Christmas tree with white cream on top. If you decide to decorate, then drop the dye into the deferred cream and stir well.

26. Step 25:

    

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