How to make Christmas biscuit cake? A lesson and a master class for beginners

Современные традиции празднования Рождества Christ's and New Year's are one of the most popular family holidays, which is celebrated in many countries. We are no exception and therefore, familiarization with new, as well as timely use of old traditions - a guarantee of future warmth in the home. What ideas can be used to diversify the holiday, make it better and more interesting?

How to make Christmas biscuit cake? A lesson and a master class for beginners

The cooking process is one ofmandatory for this holiday. As you know, the family must prepare 12 dishes for the table, among which there may be sweet options. Therefore, "Christmas Cake" or "Christmas cake" will be our successful solution, thanks to which you can prepare for the holiday with taste, make a unique and creative dish, and also improve your own culinary skills. New Year's cake for the festive table - do it yourselfMaking this sponge cake is nottoo difficult, even young culinary masters, following all the instructions and advice from the master, will be able to implement the cream filling, as well as biscuits for this cake. Let's use a special set of tips and materials, with the help of which it will not be difficult to prepare a delicious cake for the table. Step-by-step instructions will help you bring your culinary miracle to the end, and special ingredients will become the main ones for the future table:

• Prepare four eggs
• Sugar in the amount of 150 grams (brown)
• Flour in the amount of 130 grams
• Cocoa powder - 4 tablespoons
• Baking powder for biscuit as one teaspoon
• Butter for cream - 300 grams
• Condensed milk - 300 grams
• Cherry juice - 500 milligrams
• Fruit syrup for jelly - 50 milligrams
• Sheet version of gelatin in an amount of 5 pieces
• Decoration in the form of mastic for 500 grams

We prepare the cake spongeTo obtain a dark color of the biscuit you needget 130 grams of flour and 4 tablespoons of cocoa, without using sugar. For a sponge cake in light shades, cocoa is not needed, and we increase the flour to 150 grams. Jelly is made using cherry juice or compote. Cherry syrup can also be suitable. The latter solution will be the most intense. We use a large bowl to beat the eggs into it and then take brown sugar and add it to the product. We prepare a water bath, pour water (hot) into a saucepan and put it on the fire. On top, we put a bowl with our set of eggs and sugar. The eggs must be beaten until the mass turns into a homogeneous one, and the sugar is completely dissolved.We continue preparing the biscuit. Next, we need toremove the bowl from the bath and beat with a mixer at the highest speed. Do this for 5-10 minutes. Beat until a groove appears in a stable form.Next, the bowl needs to be sifted usingairy flour (mass), and also using baking powder and cocoa. Then, using a spatula, mix the composition from the top to the bottom, using folding movements. Do not disturb the structure of the biscuit, its airy forms. It is also not necessary to grease the form. Bake at 180-190 degrees in the time parameter of 30-40 minutes. Baking and its duration will depend on the features of the oven. After the biscuit is very browned, it should be covered with foil. However, the oven should be kept closed for at least the first 30 minutes in order to preserve the airy appearance of the biscuit. Readiness is checked by pressing on the biscuit. If it returns to its place, like a sponge, then it is completely ready. The biscuit in its finished form should be turned over and placed on three cups. This will help it not to settle. The absence of grease will prevent the biscuit from falling out. We wait for it to cool down. The base is in the form of jelly.Now that the sponge cake is ready, let's prepare the jelly.To do this, take a sheet form of gelatin and soak it. Add cherry syrup, for taste you can also add liqueur. The cooled sponge cake should be removed from the form. Then, lay it out with cling film, then - you need to mix the juice in a heated form with the dissolved gelatin. The form must be mixed and poured. Put it in the refrigerator or on the balcony until it hardens. The middle layer of the cake is completely ready. Cutting, cream, impregnationOnce the jelly has taken shape, the biscuitneed to be cut in half. Use several plates of small diameter. Stack is made up of three, four or five plates. Our split form will be inserted inside. Cake is immersed on the stack. Using cleaning or lining of plates, we cut the biscuit into two, three parts. Use a sharp knife from the edge of the product. After, it is necessary to take butter and beat, using an addition in the form of condensed milk. The cake is soaked in syrup or liqueur. The lower cake is greased with cream, cherry jelly is laid out, after - the lower part in the upper cake is greased with cream, then laid out on top for jelly.The sides and top of the cake are leveled.by means of the cream residue. The cake needs to be leveled well, because mastic can both hide and cover your omissions. Next, you can paint your cake with various decorative elements, or use the idea from the picture!

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