Cake "Spruce Forest".

Cake "Spruce Forest".

Ingredients:

1. for the test:
2. 150 g flour
3. 5 eggs
4. 200 g sugar
5. 10 g vanilla sugar
6. a pinch of salt,

for cream:

1. 1 egg
2. 200 g butter,
3. 100 ml of milk
4. 150 g sugar
5. 1 tbsp. a spoon of cocoa

for impregnation:

1. 4 tbsp. tablespoons of sugar
2. 6 tbsp. tablespoons of water
3. 2 tbsp. spoons of brandy

for decoration:

1. 30 g butter,
2. 30 g cream
3. 1 cup icing sugar
4. 10 g vanilla sugar
5. green food coloring
6. multicolored confectionery glaze,
7. 100 g of chocolate.

Cooking:

• First, prepare a biscuit. Separate the squirrels from the yolks and whip the squirrels with salt into a steep foam. Continuing to beat, gradually pour half the sugar into the proteins. Rub the yolks with the remaining sugar and gradually introduce into the proteins. Then also gradually add the sifted flour, vanilla sugar to the eggs and beat the dough at the minimum speed of the mixer until the lumps disappear.
• Pour the dough into a baking dish greased with butter and covered with parchment and send to the oven preheated to 200 ° C. Bake a biscuit for 40-45 minutes without opening the oven. You can check readiness with a wooden stick - it should be dry. To prevent the biscuit from falling, leave it to cool in the oven.
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• For cream, rub the egg with sugar, add milk, cocoa and mix. Put the resulting mixture on fire and, stirring, bring to a boil, and then cool. Whip the soft butter, and stirring constantly, add the chocolate mass to it.
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• The impregnation is prepared as follows: mix water and sugar, bring to a boil, remove the foam and cool. Then add cognac and mix.
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• Prepare the icing for the cake. On medium heat, heat cream and butter until it melts. While stirring, add icing sugar and vanilla sugar. Remove from heat, add food coloring and whisk with a mixer until a uniform consistency of glaze.
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• Cut the cooled sponge cake lengthwise into two parts. Soak both sides of the biscuit with brandy syrup. Lubricate the biscuit with cream and combine both halves. Top with icing, draw portioned Christmas trees, decorate them with colorful balls from confectionery glaze and sprinkle with powdered sugar.
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• Break a bar of chocolate into small rectangular pieces and insert in a circle into a biscuit cake in the form of Christmas tree trunks.
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• Put the cake in the refrigerator for 2 hours. When serving, cut the cake into triangular pieces to get such elegant portioned Christmas trees, as in the photo.

Bon Appetit!