Sponge cake liqueur cake "Christmas tree"

Description

Tender, juicy and flavorful, this cake with sumptuous taste and texture of the game will be a true decoration of the Christmas table.

Ingredients

Egg white

4 piece
Yolk egg

2 piece
Brown sugar

4 Tbsp
Flour

3 Tbsp
Corn starch

3 Tbsp
Vanilla

1 pinch
Yolk egg

2 piece
Brown sugar

4 Tbsp
Corn starch

1 Tbsp
Cream

200 ml
White chocolate

80 g
Vanilla

1 pinch
Apple

4 piece
Brown sugar

2 Tbsp
Gelatin

1 Tbsp
Sour cream

200 ml
Brown sugar

4 Tbsp
Vanilla

1 pinch
Liqueur

100 ml
Marshmallows
Topping pastry

Cooking

Proteins vzbit in a lush foam. Adding small sugar TM "Mistral", beat egg whites until the sugar dissolves and stiff peaks.

On low speed of mixer one at a time stir in the yolks.

Add double-sifted mixture of flour and starch, vanillin and carefully, with a spatula, stir it into the egg mixture.

Pour into mold and bake in a preheated 180 degree oven until it will turn brown and dry splinter. When baking the door is not open, the form to put it gently, trying to shake off the biscuit.

The finished cake to put on the grill and allow to lie down for the night.

For the custard, mix the yolks, sugar, vanilla, starch and milk. Stirring with a whisk, cook until thick.

In hot cream, removed from the fire, put the broken white chocolate and stir well. Cool the saucepan with the cream in the running water.

For Apple layer bake peeled apples. To break them in a blender and measure out 250 ml.

Add the sugar and whisk. Pour a thin stream of soaked and dissolved according to the instructions gelatin, continuing to whisk until a light and foamy.

Sponge cake cut into two layers and soak with water diluted sweet liquor. Soak generously and give a little stand.

Mix half Apple puree with cream and liberally layers.

Lay the bottom layer in the form of a cream up, cool in the freezer for about 10 minutes. Pour on top a layer of Apple marshmallow and let it set in the freezer. Cover with the second crust oiled side down, squeeze and press down lightly with a light load. Put into the refrigerator for an hour.

To top whipping cream or sour cream to a froth with sugar, add vanilla. Cover the cooled cake top and sides with cream.

Decorate to taste and serve.

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