Dear cooks, so my first sweet gift and for the wonderful Tamarack (Tamara Shepeleva). Can't say that we're very familiar and have long been friends, no, but in the short time that I publish my humble recipes to "Cook", Tamara was kind of my inspiration for sweet pastries and cakes. I hope my delicate Christmas cake will have you and her liking. I want to congratulate Tamarack and all of you, my dear, happy New year and wish you all peace, happiness and love!!!


  • Chicken egg

    2 piece

  • Brown sugar

    1 cup

  • Sugar

    0.75 cup

  • Vanilla

    0.5 tsp

  • Cream

    400 ml

  • Flour

    2 cup

  • Leavening agent

    1 tsp

  • Raspberry

    100 g

  • Candy

    25 piece

  • Coconut shavings

    100 g

  • Sour cream

    200 g


To prepare the dough. Beat eggs with brown sugar (the universal "Mistral") until thick foam.
Continuing to whisk, a thin stream pour the cream. Beat well.
Gradually enter the sifted together with the baking powder and the flour.
Bake the cake in a greased bowl multivarki in the "Baking" 60 minutes, loan in "heating" mode to hold for another 10 minutes.
To get the cake from the slow cooker and cool completely on wire rack.
To prepare the cream. Whip cream with a small (white) sugar, add vanilla, a thin stream pour the remaining cream and beat well again in a magnificent mass.
The cake cut into two layers. On the first layer apply the cream layer with a thickness of 1cm and put him raspberries (no need to defrost), slightly pressing them into the cream.
6 candy crush in a blender. Candy previously strongly cooled.
Berries covered with a thin layer of cream and sprinkle over the chopped chocolates.
Remaining cream to lubricate the top and sides of cake. Then decorate with the halves of the candy and coconut. To put tor in the fridge for 2-3 hours.
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