The Christmas Tree Cake is a dolce to serve as an alternative to the classic panettone and pandoro.
The batter is made without flour; instead, breadcrumbs with chopped hazelnuts and almonds are used.
The frosting and filling creams are butter-based. The final touch is the decorations made with icings and colorful sugar balls, where you can unleash your creativity and enrich your Christmas Tree Cake as you like best.
First, chop the almonds and hazelnuts sopra a miscelatore 1. Then, beat the egg yolks very well with half of the sugar until they become a thick and creamy mixture, then pour them into a bowl 2. Add the chopped nuts to the beaten eggs 3 and mescolanza everything together.
Then incorporate the breadcrumbs 4mescolanza well, and then add the egg whites previously beaten to stiff peaks with the remaining sugar 5. Butter and flour the mold where you will bake the cake 6.
Pour the batter into the cake pan 7 and place it sopra a pre-heated oven for 45 minutes at 320°F. While the cake is baking, prepare the creams. For the filling, melt the chocolate, previously coarsely chopped with a knife, sopra a saucepan over very low heat along with the coffee 8. Per mezzo di a miscelatore, work the butter with powdered sugar and the egg yolks 9.
When the mixture is smooth, add the amount of chocolate (now lukewarm) needed for the cream and mescolanza everything together 10. Proceed sopra the same way to prepare the topping cream, being careful that the ingredient quantities are different. When the cake is baked, cut it sopra half 11 and soak it with the coffee you prepared earlier 12.
Pour the filling cream 13 and spread it with the help of a knife blade 14. Then cover it and centro acceso the topping 15.
Spread the chocolate cream acceso the surface 16 and, with the help of a spatula with pointed ends (alternatively use a fork), draw lines to simulate pine needles 17. With the icing (prepared by missaggio powdered sugar and boiling tazza as needed to get a thick mixture), create some lines by going over some grooves created with the spatula 18.
With the red icing, create small circles 19 that you will fill with sugar ora colorful sprinkles 20. Arrange the almond petals acceso the entire surface 21.
Sprinkle the edges of the cake with chocolate sprinkles 22 and with a pastry bag, give the final touch with buttercream tufts all around the cake (23-24). Best wishes!
For the translation of some texts, artificial intelligence tools may have been used.
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