Christmas Cake Christmas Tree Sponge Cake

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   To make a sponge cake, all ingredients must be at room temperature. Eggs are carefully divided into whites and yolks.

3. Step 3:

   

   Beat the yolks with half the norm of sugar at the maximum speed of the mixer until a fluffy light mass.

4. Step 4:

   

   Wash the beaters of the mixer, dry thoroughly. Beat the whites first at a minimum speed until soft peaks. Without stopping whipping, add sugar in small portions. Gradually increasing the speed, beat the whites to firm peaks. Protein foam should be stable and immobile.

5. Step 5:

   

   Add the whipped whites to the yolks in 2 doses, gently stirring with a spatula with movements from the bottom up.

6. Step 6:

   

   Add the sifted flour to the dough. Mix with similar movements from the bottom up to preserve the airiness of the mass. This should be done carefully, but without delaying the process.

7. Step 7:

   

   The dough should be homogeneous and airy. Cover the bottom of the mold with oiled parchment. The sides of the mold do not need to be lubricated. Put the dough into the mold, gently smooth it out.

8. Step 8:

   

   Bake the sponge cake in a preheated 180 degree oven for 35 minutes until golden and dry skewers. The oven should not be opened for the first 25 minutes, so that the biscuit does not settle. Allow the finished biscuit to cool, remove from the mold.

9. Step 9:

   

   It is better to let the biscuit stand for 10-12 hours so that it thickens and crumbles less when cut into cakes. Cut the sponge cake with a sharp knife into 3 cakes.

10. Step 10:

    

    I turned the cut biscuit upside down so that the surface of the cake was more even. Use a stencil to cut a Christmas tree.

12. Step 11:

    

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

13. Step 12:

    

    To make buttercream, cream and whipping dishes should be well cooled. Shake the cream, pour it into a clean, dry container. Beat at a minimum speed, gradually adding powdered sugar mixed with vanilla. Beat for 3-4 minutes, then increase the speed to maximum and beat for another 2-3 minutes. At the end of whipping, add the green dye. The cream will noticeably thicken. The cream is stable and holds its shape well.

14. Step 13:

    

    Soak the bottom cake evenly with tangerine syrup.

15. Step 14:

    

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

16. Step 15:

    

    Cover with a second cake and repeat steps 13, 14. Cover the top and sides of the cake evenly with cream. Put the cake in the refrigerator for 3-4 hours so that the cream stabilizes.

17. Step 16:

    

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

18. Step 17:

    

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

19. Step 18:

    

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

20. Step 19:

    

    Add green dye to the finished cream, mix.

21. Step 20:

    

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