Christmas Tree Cake is a marbled cake, a soft and very good dessert decorated and glazed with red sugar paste, but you can also add small meringues, candied fruits, chocolate chips.

The batter is very good and delicate, even the cocoa part is fragrant and perfectly combines with glaze and sugar paste.

To prepare the double batter Christmas Tree Cake, I used the usual classic cardboard mold that we find during this festive period in supermarkets or classic online sites. The only problem sometimes is the quantity, and we risk making tree cakes for the rest of our years, oh dear!

Given the rich decoration, I think it’s better not to fill the tree cake to avoid overloading the taste with too many calories of this Christmas dessert!

Difficulty: Easy
Cost: Economical
Preparation time: 25 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Winter

Ingredients

1 package sugar paste (red)
3 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1.5 cups sugar
4 eggs
1.5 cups fresh liquid cream
to taste flavoring (rum or vanilla or lemon)
as needed butter and flour (for the mold)

Tools

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Molds
Molds
Cookie Cutters

Steps

1) First, I beat the eggs and sugar for a long time until they become frothy and very soft.
2) I add the cream STRICTLY UNWHIPPED, and continue by adding a vial of flavoring of choice and the sifted flour with the classic instant cake yeast.
3) Now I divide the Christmas Tree Cake mixture obtained into two parts and add unsweetened cocoa to one, taking care to pour it through a sieve to avoid the formation of lumps.
4) I butter (or use the specific release agent) the tree-shaped mold perfectly and start pouring the Christmas tree cake batters.
5) We then spoon the two yellow and black mixtures alternately to create the marbled effect and with a utensil randomly mix the two batters to enhance the marbling.
6) Now we bake at 356°F for about 40 minutes or depending on the characteristics of your oven, but as always, perform the toothpick test.
7) Now I unroll the sugar paste purchased or prepare it by following my simple recipe with easy-to-find ingredients.
8) To decorate the Christmas Tree Cake, and using a little powdered sugar, I cut out with molds in Christmas shapes like stars, little trees, and others, and temporarily store them on a sheet of baking paper while I continue preparing the royal icing following a classic recipe with egg white, powdered sugar, and a few drops of lemon. It is fundamental to dose the fluidity of the icing so that it can write without dripping everywhere!
9) Once the marbled Christmas tree cake is baked and cooled, I remove it from the mold and zigzag the glaze over the Christmas dessert, then add the decorations with the red sugar paste.
Enjoy your meal!
Annalisa
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Annalisa says…

1) I did not fill the Christmas Tree Cake because it is very soft, and with the royal icing, the taste is delicious but… if we want to fill it, we can use:

a) sweetened whipped cream;

b) dark chocolate ganache (liquid cream gently heated where an equal amount of chopped chocolate is added off the heat, mix well and voilà).