Ideas Christmas cakes

Ideas Christmas cakes

1. Christmas cheesecake for the New 2017

Ingredients for 10 servings:

100 g milk chocolate mangled
80 ml of 30% fat cream 36%

In addition:
6 (or more) of Ferrero Rocher chocolates

For filling:
500 g krimchiza
400 g Nutella (1 bank)
125 ml 30% fat cream 36%
1/2 — 2/3 of the powdered sugar for baking cup
3 tablespoons flour
5 large eggs

For the base:
140 grams of biscuits in dark chocolate
30 g butter, melted
1 tablespoon cocoa
50 g hazelnuts

Ideas Christmas cakes

All ingredients should be at room temperature.

Preparation (preparation — 40 minutes cooking — 14 hours):

1. Cookies, nuts, cocoa butter and mix in a food processor and mix to get a lot of wet sand consistency.

2. Form a diameter of 22 cm to lay parchment paper. On paper put pechenevuyu weight, smooth.

3. Put in the oven, preheated to 180 ° C and bake for about 10 minutes. Remove, cool.

4. The form of double-wrap the outside with aluminum foil (bottom and sides) — cheesecake is baked in a water bath, the foil is needed for insulation.

5. In the mixer bowl and put krimchiz Nutella and mix on low speed until a smooth mass. Add remaining ingredients and stir until unification, not beating, so that no air pockets.

6. Put cottage cheese on pechenevuyu basis. In great shape to pour boiling water, put it in a releasable form with cheesecake wrapped in foil. Water should be up to half of the mold with cheesecake.

7. Bake at 150 ° C for about 60 minutes. Weight should remain in the middle of gently waving. Cool 1 hour oven ajar, then cooled in a refrigerator for 12 hours.

8. Heat the cream almost to a boil, remove from heat. Add milk chocolate, let stand for 2 minutes. After this time stir the chocolate to melt. Set aside for a light ganache thickening.

9. Pour the ganache in the cooled cheesecake. Sweets cut in half and decorate the top of them.

Tip: Store in refrigerator up to 5 days.

Bon Appetit!

2. Cake soufflé cheese on Nowy year


— Eggs 4 pcs.
— Sugar 240 g
— Wheat flour 80 g
— Vanilla extract ½ tsp
— 5-9% fat cottage cheese 250g
— 30-33% Cream 500ml
— 10 g Gelatin
— Blueberries 200 g
— Blueberries 150 g
— Icing sugar with vanilla 40 g

Ideas Christmas cakes 1

Cooking method:

1) begins with the preparation of a biscuit cake. For this purpose it is necessary to separate the yolk from the proteins. At the same time to select the yolks more capacity, because It will get involved in all of the ingredients for the dough. Squirrels store in a refrigerator
2) The next stage — beating. To the yolks add 4 tablespoons of warm water. Warm, ie body temperature, not hot. Beat with a mixer in a gorgeous lush lather for 2-3 minutes. Then add half of the sugar and continue to whisk until it dissolves. The result is a dense almost white foam stages whipping yolks are shown in the picture in the top row — first at the end of whipping without sugar, and then whipped with sugar. As can be seen on the surface traces are raised from the mixer. Set aside the yolks aside.
3) We reach from the refrigerator proteins. Many are now arguing what temperature they should be for a whipping, I think they are perfectly whipped both warm and cold. I always fluffed them cold, so put away in the fridge. Just add a pinch of salt and a few drops of lemon juice. Beat whites should be gradually increasing speed and as well as the yolks first sugar to stable white foam (first photo in the bottom row). It takes 3-4 minutes. Now gradually add the remaining sugar and continue to whisk a few minutes until it is completely dissolved (sugar better to take small). With sugar proteins become more dense and airy as a cream. At the end of whipping them are very raised the marks of the mixer and are well kept in the aureole.
It is very important for the well-beat eggs biscuit, take the time to do so. The main ingredient of this stage — our patience 🙂
4) Now, sift the flour in a bowl with the yolks, carefully mix at a slow speed, then add proteins and mix as well. Here we must proceed carefully and quickly to whites and yolks are not lost lightness. Pour the dough into a round shape and bake in a preheated 180 ° oven.
5) Bake the cake for about 30 minutes. During this time, no need to open the oven door. To make sure the cake is ready, press lightly on the upper crust, if the indentation remains, then have a little more to hold it in the oven, if immediately restored — cake is ready. Turn off the oven and leave it there more minutes on 5. Now you can remove, cool and leave for several hours, preferably overnight
6) Ready cake can be impregnated. Three tablespoons of sugar, mix a half cup of water and boil the syrup until sugar is dissolved. Cool the syrup and mix with vanilla extract (also can be mixed with vanilla, vanilla essence or a tablespoon of brandy, rum). Cut the sponge cake into two and each received a good soak the syrup. Be sure to thoroughly soak the region.
7) For the filling, mix cottage cheese with a couple of tablespoons of sugar (the filling is very sweet to better feel the taste of berries), leave for a minute, then rub over thoroughly. During this time, the curd will dissolve the sugar and mix will be more convenient
8) Cream whisk at high capacity. Because they are much better in the cold whipped, put in a better capacity of the other, more, where to pour cold water and put ice out of the freezer. Sami cream can also be put into the freezer for 15 minutes before the whipping.
9) During the beating, increase the mixer speed gradually to liquid cream is not splattered all around. Do not stop until the cream will not be very dense.
10) Prepare the gelatin. Look for the instructions, usually a bag designed for 500 ml of fluid. We’ll take half a bag for the filling and leave half for decoration. Polpaketa gelatine pour two tablespoons of cold boiled water, leave for 10 minutes, then dissolve over low heat, without boiling. Cool, but make sure that the gelatin is frozen.
11) Whipped cream mix with a mixer with cottage cheese and gelatin cooled down.
12) Then gently spoon to mix the berries, so they do not get crushed. Berries pre-rinse and dry with a cloth. Blueberry stains all around in purple, so that you can make beautiful divorces 🙂
13) While gelatin is grabbed will collect a cake. In a baking dish, place the cake on it gently smooth out the filling and cover with second Korzh. Clean design in the refrigerator for a full pour. It may take a couple of hours. Ready cake, remove from the mold. You can carefully trim the edges
14) To decorate the whip remaining cream with gelatin and secure them for stuffing. Soak the gelatine in the remaining three tablespoons of water (the water take a little more to the cream turned fluid and formed on the surface of a beautiful hat), warm over low heat.

3.  Cake «Choco-lime» for the New Year

The products are designed for the detachable form with a diameter of 22 cm.


For the sponge:
5 eggs
100 g flour
30g cocoa powder
50 g butter
50 ml of milk
Sugar 140 g
1 pinch of salt
For the ganache:
125ml milk
1 tablespoon honey
220 g of dark chocolate (50% cocoa and above)
1 tablespoon butter
For the cream:
6 pieces of lime (you will need to squeeze out 170 ml of juice)
7 leaves of gelatine
500ml natural yoghurt
150 g of powdered sugar
150 ml whipping cream

Ideas Christmas cakes 2


— Turn to bask in the oven 175 ° C. Form lay a baking paper, grease the wall.
— The oil was dissolved in slightly warm milk. Flour and cocoa mix. Beat eggs with sugar and salt in a magnificent mass, add milk, flour and cocoa and mix well with a mixer. Pour batter into prepared pan and bake for 30 minutes. Ready cake to cool completely on the grill and cut into 3 cake. Note: The cake obtained nevysokiy..mne was difficult to cut it into 3 cake. One cake I have broken, I made him a litter and laid it in the third layer of the cake.
— For the cream: Soak the gelatine leaves in cold water for 10 minutes. Grate the zest from 2 limes, juiced (170 mL), add the powdered sugar. Squeeze the gelatin, add a couple tablespoons of lime juice and a little heat to completely dissolve the gelatin. Mix together the dissolved gelatin, lime juice and yogurt. Put in the fridge for 20 minutes. Whip the cream and mix with them to the cream begins to thicken.
— For the ganache: Boil the milk with honey, remove from heat and vsysat chopped chocolate and butter. After 5 minutes, stir the mass of the mixer.
— Assembling the cake: Secure the ring by detachable form around the first cake. Next, pour in the cake 5-6 tablespoons ganache and smooth. The next layer is 1/3 of the cream. Next: The second cake, ganache, cream, the third cake, ganache, cream. Put the cake at least 4 hours in the refrigerator to solidify.

Bon Appetit!

4.  Coconut cake


• condensed milk — 1 can
• eggs — 2 pcs.
• flour — 160 g
• baking powder — 10-12 gr.
• the cream cheese — 500 g
• dairy cream — 350 ml
• powdered sugar — 150-160 g
• coconut — 4-5 tbsp

Ideas Christmas cakes 3


1. To prepare the dough whisk eggs and add condensed milk. Add the sifted flour mixed with baking powder. Beat. The dough turns sparse, almost like on pancakes.

2. On the parchment to draw a circle of the desired diameter and pour 2-3 tablespoons dough in the middle. The more pour test, the thicker will be cakes. The dough is spread evenly around the circle.

3. Bake cakes at 180 degrees for about 5 minutes each. Ready cake you must immediately remove from parchment.

4. To prepare the cream cheese mix cream with sugar (preferably manually).

Whip the cream. To whipped cream better, they have to be cooled, and utensils whisk for whipping and — cold. Mix with a spoon cream cheese and whipped cream. Add coconut. Number of coconut can be increased or decreased. Mix well.

5. Assemble cake: alternate fluff cream cakes. On top of the cake is also to cover the cream.

To decorate the cake sprinkle with coconut. You can decorate with rosemary, and powdered sugar or chocolate snowflakes and berries.

Cake must infuse a little: after an hour it will be tasty and tender as excellent cakes soaked!

Bon Appetit!

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