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We have made a Christmas and decorative dessert for these holidays with a very original color. The elaboration has been with a simple sponge cake made with our Thermomix and we have dyed it red.
With the finished cake we have cut some circles to make an original assembly and with a delicious filling. The cream is a great mixture of cheese, butter and soft nougat, you are sure to love it.
If you don't like the red tone, you can make a normal sponge cake, and if you just want to take advantage of the cream in this recipe, know that you can combine it with any alternative, as it is great. It is a possibility to know that this dessert has several variants to choose the one you like the most.
Red Christmas Cake
An original way to mount some red sponge cake circles and with a delicious filling of cream cheese, butter and soft nougat.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 410
- Rations: 4-5
- Preparation time:
- Cooking time:
- Total time:
Ingredients
The sponge cake
- 4 eggs
- 120 g of wheat flour
- 100 g of sugar
- 1 tablespoon of vanilla essence
- Red colorant (it is better in powder because it dyes better)
The cream
- 200 g soft nougat
- 100 g of sugar
- 300 g of cream cheese type Philadelphia
- 100 butter g
- 3 tablespoons of water
Decor
- Raspberries
- 2 tablespoons of powder sugar
- A handful of decorative Christmas sprinkles
Preparation
For the cake: we place the butterfly in the glass and add the 4 eggs and the 100 g of sugar. We beat it during 5 minutes at 37 ° at speed 4.
Add to the mixture the tablespoon of the vanilla extract and the red food coloring. We add red dye until we see that it stains and takes a bright red tone. We cover and mix others 6 minutes at speed 4.
We add the 120 g of wheat flour, but sifting it so that no lumps come out. We mix during 4 seconds at speed 3.
We put our sponge cake mixture on a flat baking tray, 3 or 4 centimeters high and lined with greaseproof paper. We spread our dough well and smooth the surface well. It has to be a thin layer that is no more than one centimeter high. We put it in the oven previously heated to 200 ° for 8-10 minutes.
For the cream: wash our glass and start melting the 200 g of soft nougat. Add the nougat, add the 4 tablespoons of water and grind it for 10 seconds at speed 4. Without lifting the lid we program 1 minute at 85 ° at speed 0,5.
If it has been very hot, we let it warm, otherwise we add the 300 g of cream cheese and the 100 g of sugar. We mix during 1 minute at speed 3,5. Add the 100 g of soft butter and mix for 1 minute at speed 3,5. We have to put the cream in the refrigerator for about 1 hour to set and harden.
With our cake already cold and the help of a circular pasta cutter we are cutting the biscuits. The idea is to put three cakes in the assembly, but if the circles are too big you can put two.
With our cream ready and curd, we will put it in a pastry bag without a nozzle. The nozzle will be from the pastry bag itself without being too wide.
We make the assembly: we put a layer of sponge cake, put three globs of cream and cover with a layer of sponge cake. We add another three globs of cream and finish with another sponge cake. On top we decorate with three globs of cream and place in each one, a raspberry. When serving, sprinkle icing sugar and some decorative sprinkles.
