CHRISTMAS TREE CAKE WITH ORANGE AND CHOCOLATE, a simple recipe, a festive cake that’s nice to look at and delicious to eat with a sponge cake base.
I’m not good at decorating as I’ve mentioned in previous posts, but I like this Christmas tree cake, besides being good, soft, and orange-scented, it’s also quite cute, even a baby could make it.
Joking aside, the Christmas tree cake with a sponge cake base is really easy, it takes little time to prepare and decorate, you need to prepare the cream first, quickly, and let it cool before proceeding.
Anyway, it was liked, the orange and chocolate combination is the best, I love it, it’s also good to enjoy for breakfast.
Follow me in the kitchen, today we have the Christmas tree cake with orange and chocolate!
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 3/8 cup sugar
- 7/8 cup all-purpose flour
- 1 teaspoon baking powder
- 3/8 cup whipping cream, 35% fat
- 3 oz mascarpone
- 2 tablespoons sugar
- 3 tbsp orange juice
- 1 egg
- 1 egg yolk
- orange zest
- 1/2 cup sugar
- 2 1/2 tbsp butter
- 3 1/2 oz 60% dark chocolate
- 2 tbsp whipping cream, 35% fat
- 1/4 cup chopped pistachios
- to taste candied cherries
Steps
Beat the eggs with the sugar using an electric whisk, add the sifted flour with the baking powder, pour the mixture into a pan about 10 x 12 inches lined with paper, bake in a hot oven at 410°F for 7 minutes.
Put the sugar with the orange juice and grated zest in a small saucepan, stir and move to the stove.
Melt the sugar, when it starts to boil lower the heat, add the butter and cook for 5 minutes, then turn off and let it cool well.
Finally add the egg, the yolk, stir and move to the stove, cook until it thickens, it only takes a few minutes, place the cream in a container and put it in the fridge until you use it or anyway when it’s cold.
Separately, whip the cream with the mascarpone and sugar and set aside.
Melt the chocolate in a bain-marie with the cream and set aside, when you need it just turn on the stove again and let it cook for a few minutes over low heat or use the microwave.
Unmold the base, it cools in a couple of minutes, cut two triangles and make the base of the trunk, place one half on the serving plate and soak with a little milk.
Fill with the white cream then with the orange one and cover with the other half of the sponge cake, do not soak, cover with melted chocolate all around, enrich with chopped pistachios or hazelnuts, decorate with some candied cherries.
Put in the fridge until serving time.
Bon appétit
If you like the recipe click on the stars at the end of the article. THANK YOU!
