Mini Christmas tree cakes recipe
These festive Christmas tree cakes serve a similar function as part dessert, part decoration for your holiday table. Just imagine an entire forest of these edible trees lining your holiday table!
Eggs – 3;
Sugar – 85 gr.;
Ground almonds – 100 gr.;
Flour – 30 gr.;
Starch – 30 gr.;
Salt – very few.
White chocolate melted – 110 gr.;
Pistachios – 110 gr.;
Any red jam.
3. Sugar Glaze:
Powdered sugar – 75g.
Draw a circle on the parchment, the diameter is about 22 centimeters. The height of your cone will be determined by the radius of your circle. Then cut out the circle.
• You can also use a round object, such as a lid or container.
Cut to the middle of the circle. Bring together the two cut sides. Once you tape the two sides side by side so that the paper makes a cone.
Heat the oven to 180 degrees C. Sift together the sugar, flour, baking powder, almonds, Starch and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Mixing at low speed just until combined.
Bake until a tester inserted in the center of the cake comes out clean, 15 minutes.
Chill for 2 hours then peel off the paper being careful not to tear off the tip of the peak.
First we chop the pistachios in a food processor.
Cover cakes with a thin layer of chocolate.
Coat the cake cone in the pistachio crumbs.