Biscuit cake Christmas ball recipe with photo step by step

  • Step 1:

    Step 1.

    How to make Christmas ball biscuit cake? Measure out the ingredients needed to make the biscuit. Take large eggs. The number of ingredients is indicated for one biscuit. Biscuits need to make two. If there are two identical baking dishes, you can immediately make dough from a double amount of products.

  • Step 2:

    Step 2

    Mix the flour with the baking powder and sift to enrich the flour with oxygen. Thanks to this, the biscuit will rise better during baking and turn out to be fluffy and airy.

  • Step 3:

    Step 3

    Wash the eggs. Be sure to wash your eggs before use, as even seemingly clean shells can harbor harmful bacteria. Carefully separate the eggs into whites and yolks. Not a drop of yolk should get into the whites, otherwise they will not whip.

  • Step 4:

    Step 4

    Beat the yolks with half the sugar and vanilla sugar until smooth. Whisking constantly, pour very hot water into the yolks in a thin stream. Beat until fluffy light mass. When the beaters of the mixer begin to leave visible marks, stop beating.

  • Step 5:

    Step 5

    Wash the whisks of the mixer, dry well. In a dry, fat-free bowl, beat egg whites. Start beating at low mixer speed until soft peaks form. While beating, add the rest of the sugar little by little. Increase the mixer speed gradually to maximum. Whisk the whites until you get a dense, stable mass. In an inverted dish, the proteins should be motionless.

  • Step 6:

    Step 6

    Add half of the beaten egg whites to the yolks. Gently fold in egg whites with a spatula.

  • Step 7:

    Step 7

    Pour half of the flour sifted with baking powder into the resulting mass. Also gently fold in the flour from top to bottom.

  • Step 8:

    Step 8

    Add the remaining proteins to the dough, continuing with the spatula, being careful not to disturb the airy structure of the proteins.

  • Step 9:

    Step 9

    Pour in the remaining flour, mix well.

  • Step 10:

    Step 10

    The dough is homogeneous, airy.

  • Step 11:

    Step 11

    Cover the bottom of the baking dish with parchment. The walls of the form do not need to be lubricated. Transfer the dough into a mold. My mold is 20 cm in diameter.

  • Step 12:

    Step 12

    Bake the cake in a preheated oven at 180C for about 30 minutes. Do not open the oven for the first 15-20 minutes so that the biscuit does not settle due to a sharp temperature drop. Bake the biscuit until golden brown. Cool the finished biscuit a little and remove from the mold. It is better to give the biscuit an exposure of 10-12 hours so that the crumb is compacted and crumbles less when cut into cakes. Prepare the second biscuit in the same way.

  • Step 13:

    Step 13

    Prepare cream “Plombir” to decorate the cake. Take high-quality butter, without milk fat substitutes (fat content 72.5-82%). Take it out of the fridge ahead of time to make it soft. Corn starch can be replaced with potato starch.

  • Step 14:

    Step 14

    In a small saucepan, combine eggs, sugar, vanilla sugar and corn starch. Mix everything well with a whisk.

  • Step 15:

    Step 15

    Pour in some milk, stir until smooth.

  • Step 16:

    Step 16

    Add the rest of the milk, stir.

  • Step 17:

    Step 17

    Place the saucepan over moderate heat. While stirring constantly, heat the milk until hot. The mass will begin to thicken. Reduce the heat to the minimum and, stirring actively, bring the mass to a thickening. When the custard base slowly drips off the spatula, it is ready.

  • Step 18:

    Step 18

    Remove the pan from the stove and cover with cling film “in contact” so that a crust does not form on the surface. Cool the custard base to room temperature.

  • Step 19:

    Step 19

    Beat soft butter with vanilla sugar until creamy.

  • Step 20:

    Step 20

    Stir the custard base into the oil, adding it 1-1.5 tbsp. l.

  • Step 21:

    Step 21

    Beat cream at low speed mixer until smooth. It is very important that the oil and the custard are at the same temperature, then the cream will turn out homogeneous and will not delaminate. Refrigerate the finished cream.

  • Step 22:

    Step 22

    Cut the biscuits into 3-4 cakes.

  • Step 23:

    Step 23

    Place one biscuit upside down, place the second biscuit upside down on top of it.

  • Step 24:

    Step 24

    Lightly trim the top and bottom of the biscuits around the circumference so that the shape of the cake looks like a ball. Set aside the cuts.

  • Step 25:

    Step 25

    Prepare buttercream. Take cream with a fat content of at least 33%.

  • Step 26:

    Step 26

    Cream and whisk must be well chilled. Start whipping the cream with vanilla at a low mixer speed, gradually adding powdered sugar. When the cream thickens, increase the speed to high. Whipped cream should hold its shape and not spread. It is important not to over-whip the cream so that it does not become oily.

  • Step 27:

    Step 27

    Soak the bottom biscuit cake with a little juice or syrup.

  • Step 28:

    Step 28

    Apply buttercream on top.

  • Step 29:

    Step 29

    Cover with the second cake and soak it in the same way with juice and brush with cream.

  • Step 30:

    Step 30

    Collect the whole cake in this way. Top with buttercream on all sides. Leave some cream.

  • Step 31:

    Step 31

    Mix the cake scraps with the remaining butter cream, form the top of the Christmas ball and place it on top of the cake.

  • Step 32:

    Step 32

    To decorate the cake cream “Plombir” can be painted in any color. I used orange, green and blue dyes. You can take the colors you like best. Use the culinary tip to decorate the cake with chilled cream to your taste, as your imagination tells. Put the finished cake in the refrigerator so that it is soaked and the cream becomes more stable.

  • Step 33:

    Step 33

    Cake Christmas ball cut into portions and serve. Bon appetit!

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