There is a New Year tradition, according to which, in order to call abundance into the house, the housewives try to prepare a rich treat for the festive table. The solemn feast menu is usually thought out in advance, guests are served dishes not only extremely tasty, but also original decorated. Particular importance is attached to the dessert, which, as usual, ends the holiday.
A worthy decoration of the New Year's feast can be a cake "Pine cone". A large number of goodies recipes are known, in which the use of a wide variety of biscuits and creams is provided. Traditionally, such a cake is decorated in the form of cones or decorated with cones and Christmas trees made of mastic. In our article, you can choose the recipe for the cake "Pine cone" with a photo to your liking. Making dessert is very simple.
Pine cone cake on sour cream: ingredients
To prepare a dessert for 12 people you will need:
- eggs - 4 - 5 pcs.;
- sugar - two glasses (of which ¾ will be used for making cakes (“scales”), ¾ - will be used for cream, two tablespoons will be needed for glaze);
- soda - 1 tsp;
- vinegar or vinegar essence (for quenching soda);
- flour - two glasses;
- sour cream - 700 grams (600 grams for cream and approximately two tablespoons for glaze);
- cocoa - two tablespoons.
Cooking a cone cake on sour cream: recipe with photo
The cooking process will take about 1 hour. Act as follows:
- First, prepare the dough: beat eggs with sugar, add slaked soda. Then two glasses of flour are poured there. The dough with its consistency should resemble honey or condensed milk. If it seems too fluid, you can add a little more flour (about 1-2 tbsp. L.)
- Then the “scales” (biscuit cakes) for the “bumps” begin to bake. At regular intervals, the dough is spread on a baking sheet covered with parchment paper with a teaspoon. "Scales" are baked at a temperature of 180 degrees for a period of 10 minutes. You should get small soft biscuit cakes (cookies). Mistresses recommend not overexposing them in the oven.
- Then a cream is prepared: 600 grams of sour cream (15%) are whipped with sugar (3/4 cup) using a mixer (sugar should completely dissolve).
- Next, a cake is formed: each cookie is dipped into a cream and, after holding for about 5 seconds, spread on a plate. Shaking off excess sour cream should not be - the more it remains on each "scale", the better. Thus, it is necessary to dip in the cream and put all the cookies on a plate. Creating the first layer, the "scales" are laid out as densely as possible to each other, with the help of the following layers the contours of the "cone" are formed - the biscuit cookies are laid out with a slide and watered with cream on top.
- Then you need to cook the icing: with constant stirring, bring to a boil a mixture of two tablespoons of cocoa, two tablespoons of sugar and two tablespoons of sour cream. Cool the finished glaze so that it slightly thickens.
The surface of the cone cake is glazed, after which it is sent to the refrigerator for about 4-5 hours or overnight.
Another recipe (with sour cream and condensed milk)
Ingredients for making biscuit:
- four eggs;
- two glasses of sugar;
- one glass of kefir;
- two glasses of flour;
- one teaspoon of baking soda;
- half a teaspoon of salt.
Cream in accordance with this recipe for the cone cake is prepared from:
- eight tablespoons of sugar;
- one glass of sour cream;
- two tablespoons of cocoa powder.
For the manufacture of "scales" you will need:
- three tablespoons of cocoa powder;
- half a can of condensed milk;
- 150 grams of butter;
- 400 grams of shortbread cookies;
- three teaspoons of brandy.
Decoration for the cone cake is made of:
- powdered sugar (1 g);
- food coloring (2 tsp).
Energy and nutritional value
Calorie content 100 grams of the composition - 381 kcal. Protein content: 6 grams, fat: 13 grams, carbohydrates: 48 grams.
How to cook biscuits?
It takes two hours to prepare the “Pine cone” cake. Biscuits are prepared as follows: beat eggs with sugar, add kefir and mix. Then pour flour (sifted), salt and soda. Knead until the mass becomes homogeneous. After this, the mold is greased with oil, the dough is poured, put in the oven, heated to 180 degrees. Biscuit is baked for half an hour. Then leave it to cool.
Cooking cream
Beat sour cream, gradually adding sugar. It would be more correct to call this treat - the cake "Cone and Christmas Tree", since it is a "cone" lying on the fluffy "spruce branches". A little cream (about 1-2 tablespoons) is left for decoration - impromptu spruce branches, tinted with a green dye. The rest of the cocoa is added and mixed until smooth.
Create the “flakes” and form the cake
Next, prepare the mass to create scales. Beat condensed milk with butter (softened), add cognac. Then cocoa and cookies (ground) are mixed.
The mass is well kneaded and refrigerated. After cooling, it will become harder and easier to roll out. Next, the biscuit (cooled) is cut into 3-4 cakes, after which figures resembling the silhouette of a "bump" are cut out of them. One of the cakes should be slightly larger, the rest smaller. Laying cakes on top of each other, they are rounded up, giving them the shape of a bump. One of the layers can be made of 2 parts so that the whole biscuit is maximally used. The residues of crusts are crushed and mixed with cream - the mixture will be needed to align the shape of the cone.
A tray is prepared on which biscuit cakes spread with cream are laid. Collect the cake. Three spruce twigs are cut from the remains of the biscuit to decorate the dessert. Then, a mass of “scales” is taken out of the refrigerator. They roll the ball with their hands, then roll a cake with a thickness of 0.3-0.5 cm using a rolling pin. Using a special mold, cut out the scales, hook them with a knife, and stick to the cone, starting with its sharp end. In the process of fashioning scales in a warm kitchen, the mass may become too sticky, so from time to time the cake must be sent to the refrigerator to freeze, after which the molding can continue.
“Spruce twigs” are cut out of the biscuit, which are coated with a cream with green dye. "Twigs" attach cones to the tail. The finished cake is put in the refrigerator overnight so that the "scales" slightly harden. You can sprinkle a cone with powdered milk or powdered sugar.
Tip
A mixture of flakes can be prepared using the recipe for creating a sweet potato cake, but you can also replace it with mastic. If there is no suitable mold for cutting flakes, they can be cut in the form of triangles. Green dye can be replaced with pistachios (crushed) or chopped kiwi and sprinkle them on the branches covered with cream. You can also add nuts (crushed) and raisins to the cream.
Another option (with mascarpone and cognac): ingredients
To prepare the test use:
- four eggs;
- 120 grams of sugar;
- 20 grams of cocoa powder;
- 110 grams of flour;
- one teaspoon of baking powder;
- ground cloves (on the tip of a knife);
- cinnamon
- ginger;
- nutmeg to taste.
To create a cream you will need the following products:
- 250 grams of mascarpone (chocolate);
- 100 grams of chocolate;
- two tablespoons of brandy;
- plates for decoration (chocolate).
Technology description
The oven is heated to 180 degrees. The baking sheet is lined with paper, greased with oil.
Spices and other dry ingredients are sifted into a separate container. Beat eggs with sugar until the mass becomes lush, add a dry mixture to them, mix with a spatula. Pour the dough onto a baking sheet, level it (you can tap the baking sheet on the table surface to spread the dough more evenly. Bake a biscuit for 12 minutes, until cooked. Then transfer to a wire rack, remove the paper and cool.
Cream do this: melt the chocolate. Mascarpone (better than room temperature) is slightly beaten with cognac (warmed up), chocolate is added, carefully mixed with a mixer at low speed.
A stencil-shaped stencil is cut from a piece of cardboard. The biscuit (cooled down) is cut into three or four rectangles (identical). They are stacked one on top of the other, using a stencil, holding the knife at an angle, cut off the excess biscuit in such a way as to get the shape of a bump. Then the layers are smeared with cream, the remains of which are used to decorate the top of the cake. The surface is decorated with chocolate plates. Before serving, the cake should stand for some time (about two to three hours) in the refrigerator.