New Year's cake Pine

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   Ingredients.

2. STEP 2

   

   We are preparing a biscuit. Beat eggs with sugar, add kefir, mix.

3. STEP 3

   

   Then add the sifted flour, soda, and salt. Stir until smooth. Grease the mold with oil, pour in the dough, and place in an oven preheated to 180 degrees. Bake the biscuit for 30 minutes. Then leave the biscuit to cool.

4. STEP 4

   

   Preparing the cream. Beat the sour cream, gradually adding sugar. (Leave 1-2 tablespoons of cream for decorating the branches, tint with green dye). Add cocoa to the rest and mix until smooth.

5. STEP 5

   

   Prepare the mass for the scales. Beat condensed milk with softened butter, add cognac.

6. STEP 6

   

   Then mix in cocoa and crushed cookies (crushed in a coffee grinder). Knead the mass well and put it in the refrigerator so that the mass becomes harder and easier to roll out.

7. STEP 7

   

   Cut the cooled biscuit into 3-4 layers. Then we cut out the shape of a cone from them.

8. STEP 8

   

   One cake will be a little larger, all the rest will be smaller, so that by placing them on top of each other, the shape of the cone will be rounded upward. One layer can be made from two halves to make the most of the entire sponge cake. Grind the remains so that by mixing them with the cream you can even out the shape of the cone.

9. STEP 9

   

   First, make a mold of layers without cream. Then place the layers on the prepared tray, covering them with cream. Collect the cone.

10. STEP 10

    

    From the leftover biscuit I cut out 3 branches for decoration.

11. STEP 11

    

    We take out the mixture for sculpting the cone scales from the refrigerator. Roll into a ball with your hands, then roll out a flat cake with a rolling pin to a thickness of 0.3-0.5 cm.

12. STEP 12

    

    We cut out the scales with a mold, pry them with a knife, and stick them onto the cone, starting from the sharp end.

13. STEP 13

    

    During the process of sculpting the scales, the mass may become sticky from the heat; you will need to put it and the cake in the refrigerator, then continue sculpting.

14. STEP 14

    

    We bend the ends of the scales. At the end we sculpt small scales and make a tail.

15. STEP 15

    

    Cover the cut out sponge cake branches with cream (into which green dye has previously been mixed).

16. STEP 16

    

    Attach the branches to the tail of the pine cone.

17. STEP 17

    

    Place the finished cone in the refrigerator overnight so that the scales harden slightly.

18. STEP 18

    

    You can sprinkle the cone with powdered sugar or dry milk, or leave it as is. Bon appetit!

Comments on the recipe

Maslova Tatyana

21.10.2023

4.7

A charming cake! You can feel the New Year: trees, pine cones, Santa Claus...

Irisha

21.10.2023

5

Vera, just a magical cake! I really liked the idea of ​​​​forming scales for the cone, or rather the dough from which they are made))) very convenient for those who either do not like mastic or do not know how to prepare it

Faith faith

21.10.2023

4.9

Thanks for your feedback. Irisha, I’m exactly one of those who don’t like mastic. But everyone likes the Potato cake, and it’s easy to put together. And the “inside” of the cake can be anything, which is also convenient for those who like a specific recipe for sponge cake and cream.

Anna

21.10.2023

4.6

Vera, the cake is gorgeous!!! The bump on top looks like it’s sprinkled with snow!!!

Faith faith

21.10.2023

4.7

Anna, thank you. Glad you liked the cake!

Elcha

21.10.2023

4.9

I want to make it for New Year, but I’m not sure about the sponge cake - do you really need two glasses of sugar? Is this a typo?

Ira

21.10.2023

4.9

Vera, what a cool little bump! Well, craftswoman, come on! At first I didn’t even think that it was a cake, I thought it was a cone for decoration, but where is the dish? This is both the dish and the decoration! All in one! I also really like potato cake, so I’ll try to make a cake like this too! Thank you very much for the idea!<br />