The modern traditions of the celebration of ChristmasChrist's and New Year's are one of the most popular family holidays, which is celebrated in many countries. We are not an exception, and therefore, familiarizing with new ones, as well as timely use of old traditions, is the 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 of the mandatoryfor this holiday. As you know, the family should prepare 12 dishes on the table, among which there may be sweet options. Therefore, "Christmas Cake" or "Christmas cake" will be our successful decision, thanks to which it will be possible to prepare for the holiday with taste, to make a unique and creative dish, and also to improve our own cooking skills. New Year's cake for a festive table - with your own hands The preparation of this biscuit cake is nottoo difficult, even young masters of cooking, following all the instructions and advice from the master will be able to realize cream filling, as well as biscuits for this cake. We use a special set of tips and materials, with which help to cook a delicious cake on the table will not be difficult. Step-by-step instruction will help bring your culinary miracle to the end, and special ingredients will be 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
- Cacao in powder - 4 tablespoons
- Baking powder for biscuit as one teaspoon
- Cream oil - 300 grams
- Condensation - 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
Cooking a biscuit cake To obtain a dark color, a biscuit is requiredget 130 grams of flour and 4 tablespoons of cocoa, without using sugar. For biscuit in light shades of cocoa do not take, and increase the flour to 150 grams. The jelly is made with the help of cherry juice, or compote. Also can come syrup cherry. The last solution will be the most saturated. We use a large bowl to drive the eggs in and then, take the brown sugar, add to the product. We prepare the water bath, pour the water (hot) into the pan and put it on the fire. From above, put a bowl with our set of eggs and sugar. Eggs must be beaten until the mass turns into a homogeneous, and the sugar completely dissolves. Continue preparing the biscuit Next, you need toRemove the bowl from the bath and beat it with a mixer, using the highest speed. Do this for 5-10 minutes. Beating is produced until the gutter appears in a stable form. Next, the bowl needs to be sifted withair meal (mass), as well as using a baking powder and cocoa. Then, using a spatula, mix the composition from the top to the bottom, using the folding movements. Do not break the structure of the biscuit, its air forms. The form is also not necessary to lubricate. We make baking at 180-190 degrees in the time parameter of 30-40 minutes. Baking and its duration will depend on what features the oven contains. After the biscuit is rouge strongly, it should be covered with foil. However, the oven should be kept closed for at least the first 30 minutes in order to leave the airy appearance of the biscuit. Readiness is checked by pressing on the biscuit. If he returns to the place, like a sponge, then he is completely ready. Biscuit in the finished form must be turned and put on three cups. This will help him not to settle. Lack of lubrication will not drop the biscuit. We wait until it cools down. Base in the form of jelly Now that the biscuit is ready, prepare the jelly. For this, take the sheet form of gelatin and soak it. Add cherry syrup, you can also add a liqueur to taste. Biscuit in the cooled form should be removed from the mold. Then, we lay with the help of a food film, then - it is necessary to mix the juice in preheated form with the gelatin of the loose form. The form must be mixed and poured. We put in the refrigerator or on the balcony until the moment of solidification. The middle layer of the cake is completely ready. Cutting, cream, impregnation After the jelly gets its shape, the biscuityou need to cut it in half. We use several plates for a small diameter. A stack consists of three, four or five plates. Inside, our split form is inserted. The cake sinks on the pile. Using the cleaning or lining of plates, we cut the biscuit into two, three particles. Use a sharp knife from the edge of the product. After, it is necessary to take butter and whip, using the addition in the form of zhugchenki. The cork is soaked with syrup or liquor. The lower cake is smeared with a cream, put the jelly out of the cherry, after - the lower part is smeared in the upper cake with the help of a cream, then laid out on top for jelly. Side and top of the cake is leveledthrough the remnants of the cream. The cake needs to be leveled well, because mastic can hide as well as hide your omissions. Next, you can paint your cake with different decorative elements, or use the idea from the picture!