It just so happened that the New Year and Christmas are associated with red and green in many peoples. this tradition has its roots far back in the middle ages and is still relevant today. Therefore, I propose to bake a cake in the traditional color scheme.
First of all, you need to prepare berry jam. To do this, prepare all the necessary ingredients.
Defrost the cherries, add sugar and beat with a blender until smooth.
In a saucepan, pour a little berry mass, add agar-agar, mix and set aside.
Bring the berry mass to a boil and cook over low heat, stirring and removing the foam, 5 minutes.
Add water to the agar-agar, mix until smooth, pour into the total berry mass. Bring to a boil and cook, stirring, over low heat for 5 minutes. Remove from heat and cool at room temperature.
While the jam cools, prepare two white biscuits. In the ingredients, I indicated the norm of products for 1 serving. Therefore, the number of ingredients must be doubled.
Divide the eggs into whites and yolks. Add half the norm of sugar to the yolks.
Beat the yolks into a fluffy light mass, then pour in the vegetable oil and milk and mix again.
Then pour in the sifted flour and mix with a spatula or mixer at low speed.
Whisk the whites with sugar into a fluffy, strong foam.
add the whipped whites in parts to the flour mass, each time gently mixing with a spatula.
cover the baking sheet with baking paper, pour the dough in an even layer and put it in a preheated 170* oven for 10 -15 minutes ( you need to navigate by your oven).
Cover the finished biscuit with baking paper, carefully turn it over and remove the paper on which it was baked. Sponge cake can be rolled into a loose roll ( I did not do this).
Thus, it is necessary to bake two biscuits.
While the white biscuits were being baked, the cherry jam cooled and thickened well enough.
Cut the biscuits into strips, about 7-8 cm wide and evenly grease with jam.
From the strips, roll a vertical roll, place it in a pastry ring and put it in the refrigerator to stabilize.
It is necessary to measure the diameter of the roll ( I got 18 cm), this is necessary in order to bake a spinach sponge cake of the required diameter.
Now let's start with the spinach sponge cake. We will prepare all the necessary ingredients for this.
In a bowl, mix the vegetable oil, spinach and mint and beat everything with a blender until smooth.
Add sugar to the eggs and beat into a fluffy light mass.
Then add the spinach mass in parts, stirring each time with a spatula or mixer at low speed.
Then pour in the flour sifted with baking powder and mix everything carefully with a spatula.
Pour the dough into a mold (18 cm in diameter) and put it in a preheated 170 - 180* oven, for about 35-40 minutes ( you need to focus on your oven).
Cool the finished biscuit on the grill and then cut into two cakes.
The biscuit turns out bright, moderately moist, so additional impregnation is not required.
Let's make a cream cheese. Mix the ingredients prepared for this in a bowl: cream, cream cheese, vanilla and powdered sugar. Beat everything into a lush, stable mass.
Now let's start assembling our cake.
place one spinach cake on a platter.
On it, apply a uniform layer of half of the cream cheese.
Set the frozen vertical roll on the cream.
On the roll, apply the second half of the cream and cover everything with a second spinach cake.
Place the cake in a pastry ring and put it in the refrigerator for at least 2-3 hours.
The finished cake is decorated to your liking and can be served to the table. Since this is a winter cake, so I decided to "insulate" it by knitting it a warm and cozy sweater...)))
This is how beautiful and bright a festive New Year's cake turns out.