Bakery products

Cake "Christmas wreath"

Cake "Christmas wreath"

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Ingredients for making a Christmas Wreath Cake


  1. Chicken egg 6 pieces
  2. Sugar 2 cups
  3. Softened butter 250 grams for the dough and 2 tablespoons for the mold
  4. Wheat flour 2 cups for dough and 1-2 tablespoons for the mold
  5. Food baking powder 2 teaspoons

Oil cream:

  1. Softened butter 300 grams
  2. Condensed milk 300 grams (not boiled!)
  3. Cognac 1-2 tablespoons

Decoration and interlayer:

  1. Apricot jam 250 grams
  2. Chocolate dragee in colored glaze 500 grams
  • Main Ingredients Eggs, Butter, Flour
  • Serving 1 serving
  • World Cuisine


Oven, Fine mesh sieve, Whisk, Deep bowl - 2 pieces, Food processor, Non-stick cake pan, Tablespoon, Teaspoon, Glass (capacity 250 milliliters), Wooden skewer, Kitchen towel, Metal grate (from the oven), Knife, Serrated Knife, Mixer, Plastic Wrap, Refrigerator, Cutting Board, Kitchen Spatula

Cooking Christmas Wreath Cake:

Step 1: prepare the dough.

First of all, preheat the oven up to 175 - 180 degrees Celsius. Sift through the sieve with a fine mesh the right amount of wheat flour and then add the food baking powder to it. Mix the dry ingredients with a whisk until smooth. Then, in a deep bowl, we drive in the required number of unshell eggs and add granulated sugar to them. On a food processor we install a nozzle for kneading dough and put a bowl with ingredients under it. Beat eggs with sugar until the sugar grains are completely dissolved, turning on the kitchen appliance at a low speed and increasing it as the egg mass thickens. We give this process at least 20 - 25 minutes. Then we turn on the combine at medium speed and begin to introduce in parts mixed dry ingredients, flour and baking powder. Knead a liquid, uniform dough without flour lumps, it will take about from 10 to 15 minutes. Let’s insist on the finished test 45 minutes.

Step 2: bake the base for the cake.

In order to make the cake in the form of a wreath, we use a non-stick baking dish for cupcakes with a removable side. Lubricate the mold 2 tablespoons butter and lightly sprinkle it inside 1 - 2 tablespoons wheat flour in an even thin layer. Pour the finished dough into it and send the form to the oven, heated to the desired temperature. Bake the base for the cake for 40 - 45 minutes. After we check its readiness with a wooden skewer, enter its end into the flour product and get it. If the wooden stick is wet, with small pieces of not baked dough, let the pie reach full readiness for another 7 to 10 minutes. If the skewer is dry, remove the form from the oven, holding it with a kitchen towel, and put it on a metal grate. Let the base for the cake cool down a bit, 10 - 15 minutes will be quite enough. After that, just in case, we draw the point of the knife between the side of the form and the sides of the base, if it is slightly attached to the form, we gently cut its edges. Then we remove the removable side, shift the base onto a metal grate and let it cool to room temperature.

Step 3: prepare the cream.

While the base for the cake cools, in the clean deep bowl we put the amount of softened butter necessary for the cream, add the condensed milk and 1 or 2 tablespoons cognac. Using a mixer, beat the ingredients to a smooth, homogeneous, smooth texture. We start the mixing process by turning on the device at a low speed, and increase it to an average speed as the cream thickens. In the end, when the mass becomes very saturated, you can turn on the mixer at the highest speed at 2 - 3 minutes, the main thing is not to kill the oil, otherwise it can curl up and go cereal. We cover the bowl with the finished cream with plastic wrap and place on 15 - 20 minutes in the fridge.

Step 4: Cut the base for the cake.

We put the cooled cake base on a cutting board and use a knife with a serrated blade to cut it into four layers approximately equal in size. If desired, more layers can be made. We put round layers on the kitchen table, take a bowl of cream from the refrigerator and remove the plastic film from it.

Step 5: form the cake.

We take the lowest layer of the base, put it on a cutting board and grease it with a generous portion of apricot jam with a knife, then apply a layer of cream on the jam. On the greased lower base, we lay the second layer and, like the first, we lubricate it with jam, and then cream. In the same way, we form and grease the remaining strata of the base with sweet masses. Coat the resulting Christmas miracle on all sides with the remaining cream, carefully cover the cake with plastic wrap and put in the refrigerator for 2 - 3 hours for impregnation.

Step 6: decorate the cake.

After the required time has passed, we take out the cake from the refrigerator, remove the film from it and level the cream with a metal kitchen spatula so that it lies flat. On the surface of the cake in an artistic mess we make chocolate dragees. Again, cover the cake with plastic wrap and put in the refrigerator until serving.

Step 7: serve the Christmas Wreath Cake.

Christmas Wreath Cake is served chilled. If desired, it can be taken out of the refrigerator 1 hour before serving a sweet table, but it must be remembered that an oil cream was used for impregnation, which, being located for a long time at positive temperature, can deteriorate. You can decorate the cake as your heart desires, for example with colored cream and jelly candies in the form of fruits and berries. Any mastic of your favorite color and figures from it. Chocolate dragees, waffles and sweets. You can mix several types of creams, mastic, supplement the cake with slices of fresh and canned fruits or berries. Enjoying this wonderful dessert is pleasant in the company of the closest people with a cup of your favorite drink. Cook with love! Enjoy your meal!

Recipe Tips:

- - In this recipe, dragees of 4 colors are used, red, white, lime and green, if you wish, you can use dragees of any color or decorate the cake as you like using other products.

- - Instead of apricot jam, you can use any other fruit or berry jam, as well as any jam to your taste.

- - If desired, spices such as vanilla sugar, cinnamon, nutmeg can be added to the dough.