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You will need the following ingredients:
For 2 Sponge Cakes (diameter of 24-26 cm)
For the cake: Lightly grease a cake tray with butter and sprinkle with flour. Sift the flour 1-2 times. Separate the egg whites from the egg yolks Place yolks in a separate bowl and add half the sugar and half the vanilla sugar. Yolks in a bowl, add half the sugar and vanilla sugar. Mix the eggs with the sugar until it increases in volume and becomes fluffier. You can mix the yolks with a fork, whisk, or a handheld mixer. Put the egg whites in another clean bowl and beat on low to medium speed on the mixer to form a light fluffy foam. When all the sugar is added, continue whisking until nothing will not spill out of it if you tilt it. Take a third of the whipped egg whites and add to the yolk mixture carefully, fold. Add to yolk mixture the sifted flour and mix well. Then add the remaining beaten egg whites (1/4) and very gently fold in from top to bottom. Mix the dough. Put the dough into the cake pan and smooth the surface. Bake the cake in a preheated 180 ° C oven for about 30-35 minutes. Take the cake out. If the cake moved away from the edges of the mold, lightly press it with your fingers, the cake should spring\s back and the hole should be quickly restored. Carefully remove the cake from the mold, put on the rack and let cool. Let it cool for 8-12 hours in room temperature so it can properly soak the syrup and not crumble when cutting it.
Shaping: Cut the Christmas tree shape out of the cakes. Each cake is cut into 2 parts.
Prepare Brandy Syrup: In a saucepan pour water, pour the sugar, stir and bring to a boil over high heat and remove the foam. Remove the syrup from heat and let it cool to a temperature of ~ 36-37 ° C. In the cooled syrup, pour the brandy and stir. Soak the cakes in the syrup.
Prepare the cream with condensed milk: Beat the softened butter until fluffy. Then, put in a tablespoon of condensed milk and beat until fluffy smooth. Set aside 1/3 of the cream and in the rest of the cream add green food coloring and beat until the cream is evenly colored . Grate the chocolate. Chop the nuts.
Assembling the cake: Spread white cream (the 1/3 you set aside) on the syrup-soaked cake layers and sprinkle with chocolate and chopped nuts. Do this for all of them. For the top and sides of the cake, spread the green cream all over and make sure you level it well. You can fill a pastry bag with the green cream or just use a knife. On the Christmas tree, you can put a garland of multicolored m&m’s and decorate it to your liking.