Incomparable Three CAKES for the New Year! Honey cake. Cake with tangerines. Sponge cake with cherry jelly

If you are looking for a delicious and beautiful cake for the New Year's Festive table, then this selection is for you! It contains three incredibly chic winter-style cakes at once. This is a beautiful cake MEDOVIK in winter decoration, a stunningly tender sponge cake with tangerines and ice cream, as well as a bright CARNIVAL cake with cherry jelly.
Each of these desserts looks great on the holiday table. Each one is deliciously delicious in its own way. All three cakes are made from common and affordable ingredients. Any of them will perfectly fit into the festive New Year's table!
I hope you find what you were looking for!

New Year's cake Honey cake

Ingredients:

Cakes:

• flour - 500 g
• sugar - 200 g
• honey - 115 g
• eggs - 2 pcs.
• butter - 80 g
• soda - 2 tsp l. (no slide)

Cream:

• methane (at least 20% fat) - 400 g
• condensed boiled milk - 1 b. (380 g)
• cream (at least 30% fat) - 150 ml
• prunes - 150 g

Decoration:

• pomegranate - 1 pc.
• cranberry
• powdered sugar

Step by step recipe

1. First, prepare the dough. Break 2 eggs into a bowl and add 200 g of sugar. Beat everything with a whisk until light foam.
   Add butter, honey and 2 tsp. l. without a slide of soda. We put all this mixture in a water bath, the bottom of the bowl should touch the water. Heat, stirring occasionally, until sugar dissolves. The mixture should expand slightly and fine foam bubbles should appear.
2. Remove the mixture from heat and gradually add about 500 g of flour to it, stirring constantly. When the dough becomes thicker, knead it with your hands. The dough should be soft and sticky. Cover the bowl with the dough with cling film and leave at room temperature for 1 hour. You can leave it for longer by putting it in the refrigerator. After the dough is infused, it will be easy to use and not sticky.
3. Take a piece of dough and roll it out on parchment paper sprinkled with a little flour. Roll out the dough to a thickness of 2-3 mm. Cut out a circle with a diameter of 20 cm using a baking ring or a saucepan lid.
4. We bake the cakes in a preheated oven to 180 degrees for about 5-7 minutes. Remove the parchment paper from the baked crust and let it cool. This is how we bake all the cakes. I got 11 pieces.
5. To prepare the cream, pour 150 ml of cold cream and 400 g of cold sour cream into a bowl. If the sour cream is liquid, you need to hang it in gauze for several hours to glass the serum. Beat everything with a mixer, first at a low speed, gradually increasing it. The sour cream and sour cream should expand and become fluffy. Add a can of boiled condensed milk to this. Beat everything until smooth.
6. Wash prunes and pour boiling water for 5-10 minutes. Then drain the water, dry the prunes and cut into small pieces.
7. We put the cake in a baking ring. Place the first cake layer and clamp it with a ring. We spread 3-4 tbsp on it. l. cream and distribute it over the cake. Put pieces of prunes on the cream and cover with the next cake. So we collect the whole cake. We leave a little cream to cover the cake, we also leave one crust and the rest of the dough for sprinkling the cake. Cover the cake with cling film and refrigerate for 6-8 hours.
8. After 8 hours, we take the cake out of the refrigerator and take it out of the mold. We coat the cake on the sides and on top with the remaining cream.
9. Grind the left crust into crumbs and sprinkle the cake on the sides and top of it.
10. To decorate the pomegranates, we disassemble them into large beautiful pieces. Decorate the cake on top with pieces of pomegranate. Place pomegranate seeds and cranberries between the large pieces. Sprinkle the cake with icing sugar on top.
11. You can also make snowflakes from mastic to decorate the cake. We roll out a small piece of white mastic and use plungers to cut out snowflakes of different sizes. Decorate the cake with ready-made snowflakes.

Winter-style honey cake is ready! It turned out to be very tasty, soft and tender. It goes well with the New Year's table.

New Year CAKE with tangerines

Ingredients:

Biscuit:

• eggs - 6 pcs.
• flour - 160 g (6 tbsp. l. with a middle slide)
• sugar - 140 g (6 tbsp. l. with a small slide)
• vanilla sugar - 8 g

Cream "Plombir":

• sour cream 20-25% - 700 g
• sugar - 220 g
• eggs - 2 pcs.
• flour - 6 tbsp. l.
• butter - 250 g

Sugar syrup:

• sugar - 1/2 tbsp.
• water - 1/2 tbsp.

Caramelized tangerines:

• tangerines - 6 pcs.
• butter - 20 g
• sugar - 2 tbsp. l.

Step-by-step cooking recipe:

1. First, bake a biscuit.
   We carefully divide the eggs into white and yolk. Begin to beat the whites and add a pinch of salt and vanilla sugar. Beat on a high speed mixer and gradually add sugar. Beat the whites with sugar until a strong, stable foam.
2. Add 6 yolks to the well-beaten whites, one at a time, beating well with a mixer after each.
3. Sift flour into beaten eggs in 3-4 approaches. Knead the dough at a low mixer speed so that it does not settle. You can also gently stir the dough with a silicone spatula.
4. Transfer the finished dough to a baking dish, the bottom of which is covered with parchment paper. The diameter of my mold is 21 cm. We bake the biscuit in the oven preheated to 180 degrees for about 40 minutes.
   Remove the baked biscuit from the oven, turn it upside down on the wire rack. Let the biscuit cool completely.
5. Caramelize the tangerines. You don't need to do this, but with such tangerines, the cake tastes better. Tangerines (preferably medium-sized) are disassembled into slices and remove the white streaks.
6. Put 20 g of butter in a preheated pan and heat it. Put tangerine slices in the melted butter and add 2 tbsp. l. Sahara. Gently mix everything with a silicone or wooden spatula. Do not use an iron spoon, as the caramel may crystallize. Caramelize tangerines over medium heat until sugar is completely dissolved. After that, keep the slices on fire for about 1-2 minutes, remove them from the pan and let cool. Set aside a few tangerines for decoration, and cut the remaining slices into 3 parts.
7. Cook the syrup to soak the biscuit. Pour water into a saucepan and add sugar. We put everything on fire, bring to a boil and cook for 1 minute. Remove the syrup from heat and leave to cool.
8. Preparing the Sundae cream. In a saucepan, mix sugar and flour. Here we break 2 eggs and put 700 ml of sour cream. Mix everything again until smooth and put on fire.
9. Cook the cream over low heat, stirring constantly for about 10-15 minutes. When the cream thickens well, remove it from the heat and let it cool to room temperature. If lumps appear in the cream, then rub it while still hot through a sieve.
10. Whisk 250 g of butter at room temperature and 8 g of vanilla sugar for about 3 minutes until white and fluffy. Add the cooled custard to the beaten butter, one tablespoon at a time, stirring well each time. This will make the cream more delicate and airy.
11. We collect the cake. The cooled biscuit, cut into three cakes. Cut the baked crust from the top cake with a knife. Put the first biscuit in the ring and put an acetate film around it. Squeeze the ring to the size of a biscuit.
12. Soak the cake abundantly with sugar syrup. We put a layer of cream. Calculate the cream so that a third of it remains to decorate the cake. Put half of the chopped tangerines on the cream. Top cream again. Cover with the second cake layer. We also soak it with syrup. Put the cream, tangerines, cream again. Soak the last cake with syrup and put it soaked side down. Cover the cake with cling film and refrigerate for at least 4 hours, or better overnight.
13. We also cover the cream that has remained with cling film and put in the refrigerator. Half an hour before decorating the cake, remove the cream from the refrigerator and let it warm up at room temperature. The cooled cake and cover first with a thin layer of cream to nail down all the crumbs.
14. Apply the main layer of cream to the cake and level it with a spatula. We leave a little cream for decoration. The remaining cream is deposited using a pastry bag with an asterisk attachment. I planted stars in the form of a circle on top of the cake, and made waves along the bottom with the same nozzle. Put caramelized tangerines in the center of the cake. At the very end, decorate the cake with sugar beads. The cake is ready, you can serve it on the table.

Carnival cake with cherry jelly

Ingredients:

Biscuit:

• eggs - 6 pcs.
• flour - 150 g
• sugar - 130 g
• vanilla sugar - 10 g
• salt - a pinch

Sugar syrup:

• sugar - 1/2 tbsp.
• water - 1/2 tbsp.

Filling:

• cherry jelly - 2 packs
• water - 600 ml
• cream cheese - 450 g
• cream 30% - 400 ml
• icing sugar - 200 g
• thickener for cream (sour cream) - 1 pack

Decoration:

• cherry jelly - 1 pack
• water - 350 ml
• white chocolate - 50 g
• black chocolate - 50 g

Step-by-step cooking recipe:

1. First, let's prepare the jelly for the cake. Pour 2 packs of cherry jelly into a saucepan, each of which is designed for 400 ml of liquid and pour 600 ml of boiled water at room temperature. Please note that you need to take less water than according to the instructions. Mix everything and leave for 15 minutes to swell the gelatin.
2. When the gelatin has swollen, put the saucepan on the stove and heat the jelly over low heat, stirring constantly. When all the gelatin has dissolved, remove it from the heat.
3. Cover a baking dish with a diameter of 21 cm with cling film. Pour melted jelly into it and set in the refrigerator to freeze.
4. Separately, pour another pack of cherry jelly into the pan and pour 350 ml of water. Leave the gelatin to swell. We put the swollen gelatin on the stove and dissolve the gelatin. Pour the prepared jelly into a rectangular shape and set in the refrigerator to freeze. The size of my form is 16 * 25 cm.
5. Let's make a biscuit. We carefully divide the eggs into yolk and white. Add a pinch of salt to the proteins and begin to beat. Gradually add sugar and vanilla sugar. Beat the whites with sugar until a strong, stable foam.
6. Add the yolks one at a time to the whipped whites without stopping whipping. Mix everything until smooth.
7. Sift 150 grams of flour into beaten eggs through a sieve in 2-3 approaches, stirring the dough with a spatula each time. Stir gently so that the dough remains airy.
8. We transfer the dough into a mold, the bottom of which is covered with parchment paper. There is no need to lubricate the sides of the mold. Distribute the dough evenly over the shape. The diameter of my mold is 21 cm.
   We bake the biscuit for about 35 minutes in an oven preheated to 180 degrees.
9. We take the finished biscuit out of the oven and put it upside down on the wire rack. Let it cool completely, or even better to lie down overnight. We take the cooled biscuit out of the mold and cut it into three approximately equal cakes. Cut off the crust from the top cake.
10. Preparing the syrup for soaking the biscuit. Pour half a glass of water into a bowl and add half a glass of sugar. We put on fire. Bring the syrup to a boil, boil for 1 minute and remove from heat. Let the syrup cool.
11. Let's make some cream for the cake. Put 450 g of Philadelphia cream cheese in a bowl, add 200 g of powdered sugar and pour 400 ml of cream with a fat content of at least 30%. Beat everything with a mixer, first at low speed, then at high speed. When the cream thickens and becomes homogeneous, add one pack of thickener for the cream to make the cream more stable. Beat everything again for about a minute. The cream is ready.
12. The jelly in a round shape is already frozen, we take it out of the mold. Cut the finished jelly into rings 2 cm wide. I first made marks on the jelly with a ruler every 2 cm, and then with a knife cut it into rings with diameters of 20 cm, 16 cm, 12 cm, 8 cm and 4 cm.
13. Putting together the cake in the culinary ring. Put the first cake in the ring. Place an acetate film between the ring and the biscuit. We clamp the culinary ring to the size of a biscuit cake. Soak the cake abundantly with cooled sugar syrup and spread a small layer of cream.
14. Turn the jelly cut into rings on the board with the film facing up and carefully remove it. We shift the largest jelly ring to the cream. If it is not possible to take it entirely, then we shift it in parts. Put one jelly ring aside and put the next on the cake.
15. Fill the entire space between the jelly rings well with cream and put the second biscuit cake. We also soak this cake well with sugar syrup. Apply a small layer of cream and lay out the remaining two jelly rings.
16. Fill the space between the jelly with cream just as well. Calculate the cream so that there is still 2-3 tbsp. l. for coating the cake. Saturate the last sponge cake with sugar syrup on the table and place on the cake with the soaked side down.
    Cover the assembled cake with cling film and set in the refrigerator to freeze for at least 4 hours.
17. After 4-6 hours, we prepare a cake decoration. Cut the white and dark chocolate with a vegetable peeler so that you get chocolate chips. We mix everything.
18. We take the jelly poured into a rectangular shape from the refrigerator and cut into small cubes.
19. We take the cake out of the refrigerator, remove the acetate film and place it on a dish or a substrate on which we will serve it on the table.
    Cover the sides and top of the cake with the remaining cream. The cream must be put out of the refrigerator in advance in order for it to warm to room temperature.
20. On the sides and on the top edge, cover the cake with chocolate chips. Remove excess chocolate from the plate using a culinary brush. Decorate the top of the cake with jelly cubes.
21. CARNIVAL cherry jelly cake is ready! It is simply impossible to tear yourself away from such a cake.

Video recipe

The recipe is taken from my culinary site. gotovimop.com