What is a new year’s table without sweets? Brightly decorated holiday cakes, pies and other pastries are always welcomed by the home residents and guests. After all, it is often the presence of the cake on the table that speaks about the holiday. So do not miss the opportunity and also start baking a sweet homemade cake or pie. Our recipes will help you.
1. Christmas Tree Cupcakes
Ever need:
For cupcakes:
- 100 g of bitter chocolate,
- 2 eggs,
- 120 g of sugar,
- 160 g flour,
- 0.5 sachets of baking powder.
For the cream:
- 400 g butter,
- 450 g condensed milk,
- zest of 1 lemon,
- green food coloring.
For filling and decoration:
- 150 g of candied orange,
- dragees in colored glaze,
- corn “stars”.
Preparation:
- For the dough, melt the chocolate and let it cool slightly. Beat the eggs with sugar, combine with the chocolate mass, sift the flour with baking powder on top and knead the dough. Arrange in cupcake molds and bake for 25 minutes at + 180°C.
- For the cream, cut the butter into cubes and leave at room temperature for 30 minutes. Then whisk and gradually, without stopping whipping, combine with condensed milk. Stir in the zest and dye.
- Remove the cooled cupcakes from the molds, in the center of each remove a little crumb with a spoon to make a recess. Place a few candied fruits and a little cream.
- Break the remaining “lids” and build them on the cream narrow at the base of a low “tent” (a cone on the surface of which we will then build a “Christmas tree” from the cream). Remove to the cold for 30 minutes.
- Then, using a pastry bag or syringe, release the remaining cream in the form of twigs on each “tent” to make a “Christmas tree”. Put it in the refrigerator and let it harden.
- Decorate the cakes with jelly beans, place an asterisk on the top. You can sprinkle with powdered sugar.
2. Cake “Dome”
Ever need:
For the dough:
- 30 g butter,
- 2 eggs,
- 80 g of sugar,
- 100 g flour,
- 0.5 tsp baking powder,
- 1 tablespoon of cocoa powder.
For the cream:
- 20 g gelatin,
- 300 g of mandarins,
- 80 g of sugar,
- pinch of ground cinnamon,
- 1 tablespoon of citrus liqueur,
- 500 g of cottage cheese,
- 500 ml cream 33% fat content,
- 150 ml of brewed coffee,
- 130 g of cookies.
For decoration:
- 100 g of bitter chocolate,
- various stars, balls.
Preparation:
- Heat the oven to + 180°C. for the dough, dissolve the oil. Beat eggs with sugar, combine with butter, sift flour with baking powder and cocoa on top. Mix thoroughly.
- Transfer the dough to a form lined with baking paper and place in the oven for 20 minutes. Let the cake cool. Soak the gelatin. Peel the tangerines and cut each slice in half.
- Pour sugar in 150 ml of water, add cinnamon, liqueur and heat. In the resulting syrup, dissolve the gelatin. When the mass begins to harden, add the cottage cheese and mix well. Beat the cream, combine with the curd and tangerines.
- In a domed form, greased with vegetable oil and lined with food foil, put layers of cooked cream and cookies soaked in coffee. Cover with the cake and press lightly. Put it in the refrigerator for 8 hours.
- Then carefully turn the cake on a large plate, decorate the top with melted chocolate, stars, balls and let it harden.
3. Cranberry and nut pie
Ever need:
For the dough:
- 100 g margarine,
- 180 g flour,
- 1 pinch of salt,
- 1 egg.
For the filling:
- 3 eggs,
- 200 g of sugar,
- 70 g butter,
- 120 g flour,
- 70 g walnuts,
- 100 g of cranberries.
Preparation:
- Chop the margarine. Sift the flour with salt, RUB with margarine until crumbs are obtained. Combine with the egg and knead the dough. Wrap in plastic wrap and place in the cold for 1 hour.
- Preheat the oven to + 180°C. roll out the dough And put it in a round shape lined with baking paper, making the sides. Place the dry beans in the oven for 15 minutes. Remove the beans.
- Brown the nuts in a pan without sugar. Wash and dry the cranberries. Beat the eggs with the sugar, add the soft butter and beat again. Add the flour and mix. Add the nuts and cranberries. Put the resulting filling on the baked cake, smooth it out and put it back in the oven for 40 minutes.
4. Pear cake with red wine
Ever need:
For the dough:
- 4 eggs,
- 130 g of sugar,
- 140 g flour,
- 0.5 sachets of baking powder,
- 1 tablespoon of cocoa powder.
For the cream and decoration:
- 1 tablespoon gelatin,
- 1 sachet of vanilla pudding mix,
- 600ml red semi-sweet wine,
- 80 g of sugar,
- 300 ml cream 33% fat content,
- 3 pears,
- 1 teaspoon of mulled wine spice mix,
- 70 g of bitter chocolate,
- 1 tablespoon chopped almonds.
Preparation:
- Heat the oven to + 180°C. for the dough, separate the yolks from the whites and beat with sugar. Sift the flour with baking powder on top and mix. Beat the whites with a mixer, combine with the yolk-flour mass and mix quickly.
- Divide the prepared dough in half and add cocoa powder to one part. Bake 2 cakes in a split form with a diameter of 26 cm, greased with any fat (20-30 minutes each). Allow to cool.
- For the cream, soak the gelatin. Mix for pudding dilute 50 ml of wine. Heat the wine (450 ml) with sugar, add the diluted pudding and bring to a boil. Remove from heat. Stir in the gelatin and allow to cool. Beat half of the cream, combine with the gelatin mass and remove in the cold.
- Wash the pears, peel them, and cut the flesh into large slices. Pour the remaining wine into a saucepan, add the spices for the mulled wine, mix with the slices of pears and cook for 3 minutes after boiling over low heat (if necessary, you can add a little water). Fold into a sieve and allow to cool.
- At the bottom of the plate, put a light cake, put a side of the form around it. Put the pears and half the cream. Cover with a dark cake and put the remaining cream. Remove in the cold for 2 hours.
- Beat the remaining cream, decorate the cake with them (around the circumference of rosettes). Sprinkle with grated chocolate and almonds in the middle. You can also decorate with pear slices.
5. Cake with pineapple
Ever need:
For the dough:
- 4 eggs,
- 4 tablespoons of sugar,
- 1 tablespoon vanilla sugar,
- 5 tablespoons of flour,
- 1 teaspoon of baking powder.
For the cream:
- 500 ml cream (35%),
- 150 g of sugar.
As well as:
- 1 can of canned pineapples,
- 300 g of marmalade.
Preparation:
- Divide the eggs into whites and yolks. RUB the yolks with plain and vanilla sugar until white (for flavor, you can add grated lemon or orange zest). Sift the flour with baking powder on top and mix with the yolks. Whisk the whites into a steep foam and mix with the dough.
- Heat the oven to + 180°C. grease the Form with vegetable oil and put the dough. Bake in a preheated oven for 20-25 minutes. Remove the finished biscuit from the oven, cool and cut into 3 cakes.
- The cream should be well cool and beat with sugar into a thick cream.
- Lower the cake to miss 1/3 of the cream. Spread half of the marmalade on top. Cover with the second cake and coat it with the second part of the cream. This is followed by a layer of remaining marmalade and a third cake. Cover the cake with the remaining cream on all sides.
- Decorate the cake with pineapple rings and marmalade slices.
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