Cake "Christmas Tree"

Description

Very simple to prepare but very delicious cakes-Christmas trees of chocolate almond sponge cake and cream caramel covered with chocolate and pistachios, can be a wonderful gift for new year holidays and Christmas! Believe me, they will not leave indifferent neither kids nor adults. If I've intrigued you, then you are welcome, come visit! The idea of a recipe taken from Victoria passion from the Chef, but fully modified and adapted by me. All celebrating today, happy Christmas! And myself congratulations on your 100th recipe on the website!

Ingredients

Chicken egg

3 piece
Sugar

185 g
Almonds

80 g
Flour

25 g
Corn starch

25 g
Cocoa powder

20 g
Dark chocolate

60 g
Cream

165 ml
Pistachios

100 g
Powdered sugar

3 Tbsp
Lemon juice

1 tsp
Butter

15 g
Soy sauce

1.5 tsp

Cooking

First you need to do crafts. On paper to draw circles with a diameter of 20 cm, cut them, cut to the middle.

Collapse the bags and secure with a stapler (can staple). Paper bags stand upright, well, for example, in glasses with a diameter less than the diameter of the packages.

To prepare products to the test.

Sift together the flour, starch and cocoa.

Mix flour mixture and ground almonds.

Eggs beat to a stable foam and increase in volume three times.

Continuing to whisk, add sugar 75 g, whisking for 8-10 minutes.

Carefully, in two stages to mix the flour mixture into the egg mixture.

The finished dough comes off the blades of the ribbon.

Test fill paper bags. From the cooking bag, I added a spoon.

Bake in preheated to 180 C oven for 15-20 minutes. Be guided by your oven!

Remove from the oven, allow to cool and remove paper, if necessary, evenly cut base.

Gently at 1/3 from the bottom to make a hole (I did it a device for the removal serdtsevini Apple), dough keep.

Place the cakes back in the cups and fill with cream. Close the opening with a piece of cut biscuit and place in the refrigerator for 30 minutes. P. S. the cream should thicken, but not freeze. First- it is easier to put in the cake, and secondly, the cream needs to soak into the cake, giving it a unique taste.

Creme caramel: Advance reservation. that in the original salt, I replaced it with soy sauce. Cakes do not need this amount of cream and can be prepared by taking half the norm of the ingredients, but cook... more it's so delicious! So, in a tall saucepan with a thick bottom add sugar 110 g, heat it up without disturbing (I just turned the pan, brave it up and tilting from side to side) until it is completely dissolved, it turns out that this caramel color.

Add the butter and stir until it is completely dissolved.

A thin stream pour the cream 130 ml, carefully, the mixture begins to bubble and boil, and very carefully stir to avoid lumps. I'm ready caramel muttered.

The cooled, but still warm caramel add soy sauce. Pay attention to the color of caramel before adding the sauce and make sure to try the taste.

Stir well, see, the color became more intense, and the taste, the taste is simply divine has changed!!! Thank You Kikkoman!

Now to begin decorating cakes. Pistachios to grind into crumbs. Heat cream 30 ml to 90" C and place them in the chopped chocolate, let stand for 1-2 minutes and stir well. Cool.

With a brush cover the cakes with chocolate. To give the chocolate to harden slightly at room temperature.

And roll in pistachios.

It remains to decorate our Christmas trees. You can simply and elegantly decorate them with candy caramel, which cook as follows: Mix 55 g sugar 40 ml water and 1/2 tsp of soy sauce, cook until Golden brown. Apply on waxed baking paper random drawings.

And can be decorated and more vivid. Make the glaze by mixing the powdered sugar and lemon juice, rubbed white and pour it the top. Toys you can make, cleave finely chopped cherry pieces for a cocktail or to apply a medical syringe drops of bright red jam, which is to glue a decorative caramel, and maybe you'll come up with something interesting! That's all, whew... longer than I photographed and wrote the recipe than I was, but I wanted more detail, and to make it clearer and easier to cook.

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