Festive Christmas Tree Cake

A symbol of New Yearʼs celebration in a sweet version. What New Yearʼs celebration would be complete without a sweet dessert? A cake in the shape of a Christmas tree will look bright and symbolic on the holiday table. A little imagination and patience, and this sweet forest beauty will delight adults and little guests.
cook time: 16h
Ivy Ramsay
Festive Christmas Tree Cake

Nutrition Facts (per serving)

226
Calories
7g
Fat
35g
Carbs
4g
Protein

Ingredients (12 portions)

For the biscuit:

Eggs 4 pc
Sugar 125 g
Salt 0.25 tsp
Vanillin 0.25 tsp
Wheat flour 125 g
Vegetable oil 1 tsp

For buttercream:

Heavy cream 200 ml
Powdered sugar 40 g
Vanillin 0.25 tsp
Food coloring 1 g

For the protein custard:

Egg whites 2 pc
Sugar 150 g
Water 40 ml
Lemon acid 0.5 tsp
Salt 0.25 tsp
Food coloring 1 g

For impregnation and layering of cakes:

Tangerines 1 pc
Water 3 tbsp
Sugar 2 tbsp
Bananas 0.5 pc
Kiwi 1 pc

Recipe instructions

Step 1

Step 1
To prepare the Christmas tree sponge cake, prepare the necessary ingredients. For the base of the cake I used a classic sponge cake.

Step 2

Step 2
To prepare the biscuit, all ingredients must be at room temperature. Carefully separate the eggs into whites and yolks.

Step 3

Step 3
Beat the yolks with half the sugar at maximum mixer speed until fluffy and light.

Step 4

Step 4
Wash the mixer whisks and dry thoroughly. Beat the egg whites at low speed until soft peaks form. Without stopping whipping, add sugar in small portions. Gradually increasing speed, beat egg whites until stiff peaks form. The protein foam should be stable and motionless.

Step 5

Step 5
Add the beaten whites to the yolks in 2 additions, gently stirring with a spatula from bottom to top.

Step 6

Step 6
Add sifted flour to the dough. Mix with similar movements from bottom to top to keep the mixture airy. This must be done carefully, but without delaying the process.

Step 7

Step 7
The dough should be homogeneous and airy. Line the bottom of the pan with parchment greased with oil. There is no need to grease the sides of the mold. Pour the dough into the mold and smooth it out carefully.

Step 8

Step 8
Bake the biscuit in an oven preheated to 180 degrees for 35 minutes until golden brown and the skewer is dry. The oven should not be opened for the first 25 minutes to prevent the biscuit from settling. Allow the finished biscuit to cool and remove from the mold.

Step 9

Step 9
It is better to let the biscuit stand for 10-12 hours so that it thickens and crumbles less when cut into cakes. Cut the biscuit into 3 layers with a sharp knife.

Step 10

Step 10
I turned the cut cake upside down to give the cake a more even surface. Using a stencil, cut out the Christmas tree.

Step 11

Step 11
To soak the cakes, I prepared tangerine syrup. To do this, combine water with sugar, put on fire, and let it boil while stirring. Cook the syrup over low heat for 1 minute, remove from heat. Let the syrup cool. Wash, peel, squeeze out the juice. I got 50 ml. Add tangerine juice to the light syrup and stir.

Step 12

Step 12
To prepare buttercream, the cream and whipping container must be well chilled. Shake the cream and pour into a clean, dry container. Beat at minimum speed, gradually adding powdered sugar mixed with vanilla. Beat for 3-4 minutes, then increase the speed to maximum and beat for another 2-3 minutes. At the end of beating, add green coloring. The cream will thicken noticeably. The cream is stable and holds its shape well.

Step 13

Step 13
Soak the bottom cake evenly with tangerine syrup.

Step 14

Step 14
Cover with butter cream. Peel the kiwi and banana, chop finely and place on top of the cream.

Step 15

Step 15
Cover with the second cake layer and repeat steps 13 and 14. Cover the top and sides of the cake evenly with cream. Place the cake in the refrigerator for 3-4 hours to allow the cream to stabilize.

Step 16

Step 16
Prepare protein custard. Combine water and sugar in a saucepan, bring to a boil, and simmer the syrup over moderate heat for about 4 minutes. Add citric acid to the syrup and stir. Cook the syrup for another 3 minutes. The syrup should be light or slightly yellow. The readiness of the syrup can be checked by testing a soft ball. If a drop of syrup dropped into cold water rolls into a soft ball, the syrup is ready.

Step 17

Step 17
While cooking the syrup, start beating the egg whites with a pinch of salt. First at minimum speed, then increase the speed. Beat the whites to peaks.

Step 18

Step 18
Pour the hot syrup into the whites in a thin stream, without stopping whisking. You need to pour the syrup at the edge of the bowl so that it does not get on the mixer beaters or on the walls of the bowl. Beat the cream at maximum speed until the whites cool completely. To speed up the process, I placed the bowl of whites in a larger container with ice water. If the cream looks torn at the edges when whipped, it means it’s ready. It took me about 8 minutes to whip the egg whites and syrup.

Step 19

Step 19
Add green dye to the finished cream and mix.

Step 20

Step 20
Using a piping bag or syringe, decorate the top and sides of the cake with cream. For the final decoration, I took sea pebbles candies and caramel beads. Place the cake in the refrigerator for 5-6 hours until thoroughly soaked. Happy New Year celebrations! Happiness, peace and goodness to you in the new year!

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