Christmas Tree Cake

A piece of cake is always nice with coffee. And turning a simple cake into something more festive is always great to do.

Preparation time

20 min preparation + 40-45 min baking

Portion

1 cake (about 20 slices)

Level

Easy

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Ingredients

For 1 cake (about 20 slices)
  • 200 grams self-raising baking flour
  • 200 g Zùsto
  • 200 grams butter (at room temperature) 
  • 4 eggs
  • A pinch of salt
  • A few drops of vanilla essence

For the topping

  • 100 g Zùsto
  • 50ml water
  • Green dye
  • Almonds
  • Optional: gold flakes
  • Optional: Rum, liqueur, kirsch, etc.

Equipment

  • Oven
  • Mixing bowl
  • Shape of a Christmas Tree

Preparation method

Preheat the oven to 175°C. 

Remove the butter from the refrigerator so it can start to soften. 

  1. Remove the butter from the refrigerator several hours in advance so it will soften.
  2. Beat all the eggs together with the Zùsto in a mixing bowl.
  3. Add the butter in small cubes.
  4. Sift the flour and add it to the batter little by little.
  5.  Add the pinch of salt. 
  6. Mix everything well with a whisk; there should be no lumps in the batter.
  7. Grease the baking tin well with butter and dust with flour.
  8. Pour the mixture into the baking tin.
  9. Bake the mixture for about 40 to 45 minutes in a 180°C oven. 

Check if the cake is done by pricking it with a skewer. If there is still wet dough then the cake needs to be in the oven a little longer.

For finishing touches

  1. Bring 100 grams of Zùsto and 50 grams of water to a boil and let it cool.
  2. After it has cooled you can flavour it with Rum, Kirsch, or a liqueur if you want.
  3. Add the green dye.
  4. Now let it dry and finish with almonds and gold flakes.

Nutritional values

To be added soon.

About Paul Cochez

I’m Paul, the pastry chef at Sano. Being a patissier has been in the blood for several generations. I love travelling most of all and this way, I can have culinary experiences in different countries. I consider myself lucky that I was able to make my hobby my profession.

 

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