Honey-curd Christmas trees

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   To prepare the dough, in a bowl, grind 80 g of butter at room temperature, 120 g of sugar and 3 tbsp. honey.

2. STEP 2

   

   We put everything in a water bath. Heat until the sugar dissolves and the mixture lightens slightly. Turn off the heat and add 1 tsp. soda In a separate bowl, lightly beat the eggs and pour into the honey-cream mixture in a thin stream.

3. STEP 3

   

   Mix thoroughly until smooth. The honey mass turns out slightly viscous.

4. STEP 4

   

   Sift 350 g of flour into a separate bowl. With constant stirring, pour the resulting mass into the flour. Knead the dough with a tablespoon, and when it becomes dense enough, with your hands.

5. STEP 5

   

   The dough turns out soft and pliable. Doesn't stick to your hands.

6. STEP 6

   

   We divide it into parts to make it easier to roll out, and put it in the freezer for 15-20 minutes.

7. STEP 7

   

   Roll out the dough into a layer 3-4 mm thick. Cut out circles of different sizes. I have 8 cm, 6 cm, 4.5 cm and 3 cm (what kind of dishes I found))). Because The result is 10 “Christmas trees”; there should also be 10 circles of each size.

8. STEP 8

   

   Cover the baking sheet with parchment paper. Bake in an oven preheated to 160 degrees for 8-9 minutes, until the livers are slightly browned (do not overbake). The cookies should be soft when they come out of the oven.

9. STEP 9

   

   Preparing the cream. Pre-soak the gelatin and let it swell (15 g of gelatin per 70 ml of water). You can dissolve the gelatin in a way convenient for you (microwave, water bath, etc.)

10. STEP 10

    

    Cottage cheese and cream for cream should be cold. Place 250 g of full-fat (I have 9%) cottage cheese, 100 g of sugar, 100 ml of cream and 1/3 tsp into a blender bowl. vanillin. We punch everything thoroughly until a homogeneous mass is obtained.

11. STEP 11

    

    Transfer it to the mixer bowl and add the remaining 200 ml of cream. Beat everything until smooth.

12. STEP 12

    

    Gradually pour in the dissolved but now cooled gelatin in a thin stream.

13. STEP 13

    

    To make the cream thicker, put it in the refrigerator for 1-1.5 hours. Take out the cream and transfer it to a pastry bag.

14. STEP 14

    

    We collect our “Christmas trees”. Each “Christmas tree” includes 4 livers of different diameters.

15. STEP 15

    

    Place the cake in the refrigerator for 5-6 hours (I left it overnight) so that the cream sets and the livers are soaked.

16. STEP 16

    

    You can decorate Christmas trees at your own discretion. Before serving, sprinkle with powdered sugar (optional).