Surprising guests with such a cake is not difficult. Despite visible complexity, the basis of the dessert is only square sponge cakes coated with green cream. Such a “Christmas tree”, truly unique. As befits the symbol of the New Year holidays, it is decorated with a star at the top and even edible Garland. Share with friends: 
Time: 2 hours. 45 minutes Difficulty: medium Servings: 20-24 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Biscuit
- Three packs (430 gr. Each) of the finished dry mix for biscuit cupcake
- Three packs (100 g each) of the finished dry mix for vanilla pudding
- 1.5 tbsp. vegetable oil
- 12 large egg whites
- Grass green gel food coloring, for coloring test
Glaze
- 1 tbsp. plus 2 tbsp. l Sahara
- 1 tbsp. l lemon juice
- A pinch of fine salt
- 6 large egg whites
- 510 gr. butter, room temperature, chop pieces of 4 cm
- 1.5 tsp vanilla extract
- Green food gel dye, for coloring glaze
Jewelry
- 3 tbsp. l coconut flakes
- White pastry topping, for sprinkling
- 18 white marmalade sweets
- 36 chocolate sweets with almonds or peanuts, for example, M & E
Star to the top
- 2 transparent mint candies, crushed
- Special equipment: three baking sheets with sides 46 cm by 33 cm; large cardboard cake stand or cutting board; ruler; pastry bag with a small grooved a hole; star shaped cookie cutter 5 cm in size; candle for a birthday cake; long wooden skewer; curved pastry shovel
Recipes with Similar Ingredients: Cupcake Baking Mix, Pudding vanilla, eggs, sugar, lemon juice, butter, vanilla extract, coconut, confetti, marmalade, chocolate candy lollipops
Recipe preparation:
- Biscuit: Preheat the oven to 177 ° C. Cover three baking tray with sides measuring 46 cm by 33 cm cooking spray, then cover with parchment paper, which also sprinkle.
- Combine the prepared dry mixes for biscuit and pudding in a bowl stationary mixer equipped with a nozzle-blade. Mix on low speed to combine. Without increasing speed, add vegetable oil, egg whites, 2 1/4 tbsp. water and 20 drops grass green food coloring. Mix until combined. Increase the speed to medium and beat until the mass increases. in volume, becoming lighter and more uniform (about 5 minutes).
- Pour the resulting dough into prepared baking sheets. Smooth the mass with a curved pastry shovel. Bake until a golden color appears on top, and the edges move away from the sides of the pan (about 15 minutes). Move to the grate and give cool completely on baking sheets. Then leave in the freezer before hardening (approximately 30 minutes).
- Glaze: meanwhile, in a saucepan, bring to a boil so much water that if you install a heat-resistant bowl on top stationary mixer, the liquid did not touch its bottom. Add to bowl sugar, lemon juice, salt and egg whites. Whisk by hand. Place a bowl over boiling water and beat until mixture becomes warm to the touch and the sugar will not completely dissolve. Join to stationary mixer equipped with a whisk. Whisk on medium-high speed until the mass cools down, and of the proteins steady peaks will form (10-15 minutes).
- Stir in a few pieces of butter and continue whisk, making sure they are fully incorporated into the mixture, before than add the following. When you introduce all the butter, keep whisking at medium-high speed. The mixture will fall off and will look curled up. Keep whisking until the glaze will not again become homogeneous and spreadable. Inject gradually, without turning off the mixer, vanilla extract and food color of green foliage color. Beat until smooth and bright green color. (If the glaze is very soft or patchy, put it in the refrigerator until it freezes but still will suitable for spreading; whisk before use until light consistency.)
- To assemble the cake: move the first cake to chopping board and trim the edges with a notched knife. Using a ruler, cut out two squares from a biscuit with a side of 20 cm, another two with a side of 7.6 cm and three squares with a side of 5 cm. Store in freezer while cutting other biscuits.
- Move the second cake to the cutting board and trim the edges with a serrated knife. Using a ruler, cut one out of a biscuit a square with a side of 23 cm, a second with a side of 18 cm, a third with side 10 cm and the fourth side 2.5 cm. Store in freezer while cutting other biscuits.
- Move the third cake to the cutting board and trim the edges with a serrated knife. Using a ruler, cut the biscuit into two squares with a side of 15 cm, three squares with a side of 13 cm and one with a side of 10 cm. Save the trim for use in another time.
- Put a small amount of glaze on a large stand for cake or on a cutting board so that the cakes do not move on it. WITH using a large curved pastry scapula carefully place on top is a square cake with a side of 23 cm. Apply a layer of glaze in center of biscuit, not reaching the brim. Place on top of the cake with side 20 cm, slightly shifting it so that the corners of 2 squares do not were combined. Spread a little glaze in the center of the second sponge cake without smearing to the brim. Place one more cake on top 20 cm side, shifting so that its corners are not above corners of squares below. Do the same with the rest using biscuits using ever smaller ones. Keep folding them against each other, shifting and lubricating with glaze.
- Trim the wooden skewer to a length of 25 cm and paste into the cake from top to bottom to add a dessert of resilience.
- Put the remaining icing in a pastry bag with a small grooved hole. Plant rows of individual “leaves” while moving down and covering them protruding upper parts of the cakes, creating the illusion of pine needles. Leave the biscuits as they are.
- Decorations: sprinkle cake with coconut and white pastry to simulate snow.
- To make a “garland”: cut marmalade sweets across in two. Press each half with the cut to the bottom of the chocolate candy pills to attach. Press into freshly planted icing to make a Christmas retro-garland.
- Star on top: Preheat oven to 150 ° C. Slightly sprinkle with a cooking spray a metal cookie mold in the form of 6 cm stars and covered with parchment paper a baking sheet.
- Put the cookie mold on a baking sheet and pour a layer into it crushed mint sweets. Bake until candy will melt and not fill out the form (4-6 minutes). Allow to cool for 3 minutes, then remove from the mold.
- Before serving, place the candle for the birthday cake on top cake by placing a star in front. Light a candle.
