SeasoningI have a mixture for gingerbread, you can put a mixture for mulled wine, for Apple pie or put spices to your taste - to taste
Butter cut into pieces. Mix dry ingredients. Throw in the combine all the dry ingredients, add the egg and yolk, all together to collect the screw nozzle, gradually add the pieces of butter. Try to do it quickly so that the dough does not overheat. The dough should not stick to your hands. Wrap the dough in plastic wrap and put it in the refrigerator for at least 1 hour, but preferably overnight.
Take out the dough, roll out on parchment, cut circles (I have an 18 cm ring), it turned out 9 PCs. Bake at 170 With about 8-9 minutes, look, so that it does not blush much.
To cook confit.
This confit is not frozen - it is spread in a layer. Its consistency is similar to jam. I always cook more and then just eat with a spoon - very tasty comes out.Thaw the cranberries and punch in the processor. If you do not like the skins-RUB through a sieve, I cook with the skin.Mix sugar and pectin, Olin pectin can not be poured, it will take lumps.
Heat the ground cranberries over medium heat until steam appears, add the honey and stirring constantly, pour the rain sugar with pectin.
Turn on the fire to maximum, add spices and boil for another minute, remove from heat. Cover with plastic wrap in contact and remove to the cold.
Prepare the cream. Beat on low speed cold cream, powder and cheese until combined, add spices and honey, stir. Try not to beat much, so as not to fill the bubbles in the cream.
Assemble the cake in a ring or just simply on a substrate. I put the cream in a bag and squeeze an even amount on each cake. Collect with confit through a layer. I. e. the First layer of cake-cream-confit, then the cake-cream, then again the cake-cream-confit, the last one is just a cake.
(If the cake breaks during Assembly - it's not terrible, put the pieces back to back, then it will be soaked and the place of the break will be invisible)
The collected cake is wrapped with an acetate film, close the ring and put on stabilization for the night. A small load can be placed on top. The rest of the cream is put in the refrigerator - we need it for decoration.
Take out the cake in the morning. Coat the sides and top with cream, align with spatula.
Decorate on your own.
I sprinkled sugar balls, cut out mastic snowflakes. In the center, I made a caramel ball in a silicone mold. Deer-ready topper.
The weight of the finished cake is about 2 kg, I got 2200 with the decor.
If you do not like soaked cakes of this kind, it is better to serve as quickly as possible. After a day, the cakes take the cream from the cream and become less sandy and fluff slightly.