Honey-Sand Cake “Christmas Tree” Recipe
This cake will be a great addition to the New Year’s table. It is not difficult to cook it at all if you follow the recipe. You can decorate it to your taste using meringue, gingerbread, chocolate or berries. The specified amount of ingredients is enough for a 1 kg Christmas tree.
Servings
6
Cook Time
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Dough for cakes:
Cream “Plombir”:
Currant jam:
Instructions
  1. For the dough, mix the egg, sugar and honey. Whisk lightly. I did it in a food processor.
  2. Pour the resulting mass into a saucepan and add the butter. Put on a low heat and, stirring, melt the butter. The mass should not be boiled in any case. Remove from the heat.
  3. Add baking soda to the hot mass and mix. Soda will begin to act, and the mass will increase in volume. Allow to cool completely.
  4. Gradually pour in all the flour and knead the dough. It should be smooth. Do not hammer 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, preferably overnight.
  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.
  6. Bake at 180 degrees for about 5-7 minutes, until golden brown. Let the cakes cool down. I do not recommend putting warm cakes on top of each other, as they may stick together.
  7. Prepare the cream. To do this, mix eggs, sugar, flour and sour cream in a cup. Stir until smooth. Put it in a water bath and boil the mass, stirring constantly, until thickened. The finished cream is covered in places of contact with food wrap and put in the refrigerator until it cools completely.
  8. Beat the butter until fluffy. The food processor helped me with this. Gradually add the cooled cream. We put the finished cream in the refrigerator until it is used.
  9. Cooking currant jam. To do this, mix the puree with sugar and warm it up until the first bubbles appear. Add starch diluted in a small amount of water and boil until thickened. Remove from the stove and allow to cool completely. Start assembling the cake. Spread the cream from the pastry bag over the cake. Add the currant jam in the middle. Cover with a second cake and repeat the procedure. Spread only cream on the top of the cake, jam is not necessary to use. Put the finished cake in the refrigerator for 4 hours or overnight so that it gets soaked and becomes soft and tender.
  10. Decorate the cake as desired.
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