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Print Recipe
Honey-Sand Cake "Christmas Tree" Recipe
This cake will be a great addition to the new year's table. Cooking it is not difficult, if you follow the recipe. You can decorate it to your taste using meringue, gingerbread, chocolate or berries. The specified number of ingredients is enough for a Christmas tree in 1 kg.
Cook Time 120 minutes
Servings
Ingredients
Dough for cakes:
Cream "Plombir":
Currant jam:
Cook Time 120 minutes
Servings
Ingredients
Dough for cakes:
Cream "Plombir":
Currant jam:
Instructions
  1. For the dough, combine the egg, sugar and honey. Lightly whisk. I did it in a food processor.
    For the dough, combine the egg, sugar and honey. Lightly whisk. I did it in a food processor.
  2. Pour the resulting mass into a saucepan and add the butter. Put on low heat and stirring, melt the oil. Weight in no case should not boil. Remove from heat.
    Pour the resulting mass into a saucepan and add the butter. Put on low heat and stirring, melt the oil. Weight in no case should not boil. Remove from heat.
  3. Add the baking soda to the hot mass and stir. The soda will start working and the mass will increase in volume. Completely allow to cool.
    Add the baking soda to the hot mass and stir. The soda will start working and the mass will increase in volume. Completely allow to cool.
  4. Gradually introduce all the flour and knead the dough. It should be smooth. Do not score the dough with flour, otherwise the finished cakes will turn out too hard. Wrap the finished dough in plastic wrap and put it in the refrigerator for at least 2 hours, or better at night.
    Gradually introduce all the flour and knead the dough. It should be smooth. Do not score the dough with flour, otherwise the finished cakes will turn out too hard. Wrap the finished dough in plastic wrap and put it in the refrigerator for at least 2 hours, or better at night.
  5. Divide the finished dough into 3 parts and roll each into a thin layer. Cut out the Christmas tree according to the template. Prick the cake with a fork so that it does not swell during baking.
    Divide the finished dough into 3 parts and roll each into a thin layer. Cut out the Christmas tree according to the template. Prick the cake with a fork so that it does not swell during baking.
  6. Bake at 180 degrees, about 5-7 minutes, until Golden. Let the cakes cool. I do not recommend putting warm cakes on top of each other, as they can stick together.
    Bake at 180 degrees, about 5-7 minutes, until Golden. Let the cakes cool. I do not recommend putting warm cakes on top of each other, as they can stick together.
  7. Prepare the cream. To do this, combine the eggs, sugar, flour and sour cream in a Cup. Stir until smooth. Put on a water bath and boil the mass, stirring constantly, until thick. The finished cream is covered in contact with cling film and put in the refrigerator to cool completely.
    Prepare the cream. To do this, combine the eggs, sugar, flour and sour cream in a Cup. Stir until smooth. Put on a water bath and boil the mass, stirring constantly, until thick. The finished cream is covered in contact with cling film and put in the refrigerator to cool completely.
  8. Beat the butter until fluffy. A food processor helped me with this. Gradually add the cooled cream. The finished cream is put in the refrigerator until it is used.
    Beat the butter until fluffy. A food processor helped me with this. Gradually add the cooled cream. The finished cream is put in the refrigerator until it is used.
  9. Preparing currant jam. To do this, mix the puree with sugar and warm up until the first bubbles. Add the starch diluted in a small amount of water and boil until thick. Remove from the stove and allow to cool completely. Start assembling the cake. Distribute the cream from the pastry bag on the cake. In the middle, add the currant jam. Cover with the second cake and repeat the procedure. On the top of the cake spread only cream, jam is not necessary. Remove the finished cake in the refrigerator for 4 hours or overnight, so that it is soaked and becomes soft and tender.
    Preparing currant jam. To do this, mix the puree with sugar and warm up until the first bubbles. Add the starch diluted in a small amount of water and boil until thick. Remove from the stove and allow to cool completely.
Start assembling the cake. Distribute the cream from the pastry bag on the cake. In the middle, add the currant jam. Cover with the second cake and repeat the procedure. On the top of the cake spread only cream, jam is not necessary.
Remove the finished cake in the refrigerator for 4 hours or overnight, so that it is soaked and becomes soft and tender.
  10. Decorate the cake as desired.
    Decorate the cake as desired.

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