New Year's Cakes In any feast the cake is the main decoration. So the New Year table is unlikely to do without it, tasty and beautiful. New-year cakes we love are different - biscuit, sand, made of marshmallow and ice cream, decorated with New Year tree and Santa Claus figures, Bengal lights and candles, large and small. And which recipe will you choose?

New Year cake Arctic

For biscuit preparation:

  • 5 yolks;
  • 1/2 cup of flour;
  • 50 g of sugar.

For the preparation of cream:

  • 200 g of cream;
  • 200 g of preserves;
  • 50 g of chocolate;
  • 1 tbsp sugar powder.

For the preparation of meringue:

  • 5 egg whites;
  • 200 g of sugar;
  • 1 bag of vanillin.

Preparation: Cooking dough for biscuit: First whisk egg with sugar. Then we place the container on a water bath and warm it up to a temperature of 45-50 degrees Celsius. After not stopping whisking, we cool to room temperature and mix with the sifted flour. From the prepared mass, we form on the paper two cakes, each of which should be about 20-25 cm in diameter. Place them in the oven and bake at 200-210 degrees for at least 20 minutes. While the cakes are suitable, prepare meringues: whisk egg whites, gradually adding sugar and vanillin. Ready to take out the biscuit and put a baking sheet on the paper tray with a spoon, oval or round cakes of protein mass (the size of a chicken egg). Bake them at a temperature of 110-120 degrees C for 25 minutes. Sponge cakes should be cooled after baking. Then one of them should be covered with a layer of jam, top it out on a layer of meringue and cream, cover the second and repeat all the layers again. Decorate the New Year's cake with cream and chocolate. As you can see, the recipe is quite easy, especially for the experienced hostess. New Year's cake

Cake New Year's Eve

To prepare the dough:

  • 100 ml of sugar syrup;
  • 4 eggs;
  • 1 tablespoon of baking powder;
  • 1 tbsp sugar powder;
  • 120 g of butter;
  • 75 g of flour;
  • 100 g of almonds;
  • 50 g of chocolate;
  • 2 tablespoons lemon juice.

For filling:

  • 400 ml of cream;
  • 600 g fresh cherries;
  • 10 g of gelatin;
  • 2 tablespoons of powdered sugar.

To decorate the cake:

  • 250 ml of cherry juice;
  • 1 packet of sugar glaze;
  • 2 tablespoons of powdered sugar;
  • almond;
  • chocolate.

Preparation: Combine the butter with the syrup and beat well, add yolks, flour, almonds, grated chocolate and baking powder. Mix all ingredients thoroughly. The recipe assumes baking at 200 degrees - you need to heat the oven to this temperature. The bottom of the separable form is paper. Pour the dough into it, put it in the oven and bake for 30 minutes. Whip the egg whites with sugar powder. After the specified time, the billet for the cake is taken out of the oven, cooled and cut into two cakes. Cream well shake, add the powdered sugar and dissolved gelatin (cook it according to the recipe specified on the package). On the bottom cake, put cherries on top, put three quarters of the cream on top and cover with the top cake. Cool in the refrigerator. While the cakes are soaked and cooled, we prepare decorations for the cake. To do this, mix the powdered sugar, icing and cherry juice, bring it all to a boil, boil one minute and remove from heat. With the resulting glaze, cover the New Year's cake and cool it for 15 minutes. Then grease the edges with whipped cream and sprinkle with chopped almonds. The remaining cream adorn the cake and put in the freezer for 20-30 minutes. Meanwhile, melted chocolate in a water bath, we pour it into a parchment muffin, and cutting off the tip, we draw the necessary patterns. However, in the issue of jewelry, you can not only focus on the recipe, but also to come up with their own options.

Lemon cake with champagne

To prepare it you will need:

  • 750 ml cream;
  • 500 ml of champagne;
  • 1 ready biscuit cake;
  • 1 packet of vanilla sugar;
  • juice of half a lemon;
  • 2 bags of lemon dessert cream;
  • 6 leaves of white gelatin;
  • 2 lemons;
  • 50 g of sugar;
  • 120 ml of water.

Preparation: Gelatine dissolved in cold water, mixed with the prepared cream according to the instructions, cooled to gelation. Beat cream with vanilla sugar in a magnificent foam. 1/3 of the mass is placed in a confectioner's bag with a star-shaped nozzle and placed in a refrigerator. The rest of the cream should be added to the cream. Spread the cake with cream and put it in the refrigerator. Boil water with sugar. In the resulting syrup, cut the lemons cut into thin circles, boil them, remove them from the heat and cool them. Decorate the surface of the cake with asterisks from chilled cream. Lemons cut, unfold the edges in different directions and lay them on the patterns of cream. By the way, you can make the recipe more original and select other citrus for decorating.

Cake New Year Dreams

For the test:

  • 3 tiles of white chocolate;
  • a glass of almonds (flakes);
  • a bag of decorative dragées;
  • 6 eggs;
  • a glass of fatty cream;
  • 2 tablespoons flour;
  • 200 g of sugar;
  • 0,5 cups of breading;
  • 1 tbsp sugar powder;
  • baking powder.

For filling:

  • 300 g of freshly frozen raspberries;
  • 2 tablespoon of starch.

Preparation: Chocolate warm up in a water bath until smooth consistency. After cooling, place in a confectionery bag with a narrow tip. Squeeze a few "peas" on a baking sheet covered with foil, top with a decorative dragee and put in a refrigerator. Almond flakes fry in the oven until golden brown, cool and grind. Then mix with flour, baking powder and breading. To prepare the cakes use molds with a diameter of 23 cm. Grease them with fat and cover them with baking paper. Separate the proteins from the yolks and whip them into a thick foam. Put 150 g of sugar in it and beat again. Yolks mash with the remaining sugar. Beat the beaten proteins in a mixture of almonds and flour, mix until homogeneous and spread the dough into shapes. The biscuits are baked at 140 degrees C for 15 minutes. While the basis for the cake is suitable, we prepare the filling: the berries must be thawed and passed through a sieve, add 1 tablespoon of water and 2-starch in raspberry puree, mix thoroughly and bring to a boil. The mixer needs to whip the cream with the powdered sugar. The cooled cake should be put top side down on the dish, put half the stuffing on it and spread over the entire surface, cover with a second crust, the surface of which is also smeared with raspberry filling, cover with a third cake. At the top you need to put cream, smooth them all over the surface and decorate with chocolate "peas". Again, you can "refresh" the recipe with other berries, for example, the same strawberries. New Year cakes

Cake for the New Year Winter Cherry

For the test:

  • 4 eggs;
  • 150 g of sugar;
  • 1 lemon peel;
  • 100 g of flour;
  • 100 g of starch;
  • a pinch of salt.

For cream:

  • 200 g of sugar;
  • 200 g of butter;
  • 200 g of orange confiture;
  • 250 ml of milk;
  • 4 tablespoons of cherry liqueur (you can have vodka);
  • a vanilla pod;
  • 2 tablespoons of starch.

To decorate the cake:

  • 6 slices of orange candied fruit;
  • 50 g of chocolate;
  • 50 g of toasted almond leaves;
  • 10-12 pieces of cherry berries (canned).

Preparation: Whisk egg yolks with 4 tablespoons of boiled water. Add salt, 100 grams of sugar and grated lemon zest. Proteins beat in a magnificent foam, gradually adding the remaining sugar, lay out on the yolk mass. Sift the flour and starch from above, knead the dough and put it in a mold, pre-laying it with paper. The recipe assumes baking in a preheated oven to 200 degrees C for about 40 minutes. Then the biscuit should be removed and cooled on the grate. Halved vanilla pod must be lowered into warmed milk and brought to a boil, and then immediately removed. Starch diluted in a small amount of water and, stirring, pour into milk. As soon as it thickens, cool it in a cold water bath. In a well cooled milk mass, gently enter the whipped with sugar and liqueur. The cooled biscuit is cut into three cakes, two of them spread one 1/3 of the cream and 1/2 of the jam. Fold together the smeared cakes, from the top to cover the third. Spread the surface and edges of the cake with half of the remaining cream, and place the other in a confectionery bag with an asterisk nozzle. Squeeze out of it 12 roses, in the center of which you put on the berry. Sprinkle the edges of the cake with almond leaves. Spread between these ornaments from the cream cut in half orange slices, pre-dipping one edge into the melted chocolate. Instead of roses, you can make New Year patterns, for example, snowflakes or stars. Put the finished New Year cake in the fridge. We advise you to read: