INGREDIENTS
- For 2 sponge cakes (mould diameter 24 – 26 cm)
- 8 eggs
- 360 g sugar
- flour 200g
- Syrup to soak the cake
- sugar 130 g
- water 120 ml
- cognac 1-2 tbsp.
- For the cream
- butter 400 g
- condensed milk 1 jar
- chocolate 80-100g
- walnuts 50 g
- green food colouring
- coloured gingerbread for decoration
Step by step recipe
Bake 2 sponge cakes, take out of the moulds and leave to cool.
Cut out the cooled cake into a Christmas tree.
Prepare the brandy syrup.
Pour the water and sugar into a saucepan, stir, bring to the boil over a high heat and skim off the foam.
Remove the syrup from the heat and cool to a temperature of ~36-37°C.
Pour the cognac into the cooled syrup and stir.
Soak the cakes in the syrup.
Prepare the condensed milk cream.
Beat softened butter until fluffy.
Then fold a tablespoonful of condensed milk into the butter and whisk until the butter is fluffy and smooth.
Set aside 1/3 of the cream and stir in the remaining cream with the green food colouring until the cream is evenly coloured.
Grate the chocolate with a coarse grater or chop with a knife.
Chop the nuts in a blender or chop them up.
Assembling the cake.
Brush the syrup-soaked cakes with some white cream, sprinkle with chocolate and chopped nuts.
Spread the cream on all the cake layers, sprinkle with chocolate and nuts and assemble the cake.
Spoon the green cream over the top and sides of the cake and smooth out well.
Fill a piping bag with the green cream.
Decorate the sides of the cake with the nozzle 2 (for the lettering).
Decorate the surface of the cake with a star tip.
You can put garlands of coloured jelly beans on the tree and decorate it to your liking.
Allow the cake to soak in.
Bon appetit!
