Cooking a cake for the New Year 2023: 6 best recipes

 The New Year is a great occasion to please your loved ones with a dessert of your own production.

Cooking a cake for the New Year 2023: 6 best recipes


1. Cake for the New Year 2023: honey cake with prunes

Medovik is one of the most popular New Year's cakes.Preparing a dessert is easy, our recipe is suitable even for beginners in the culinary arts. 

Ingredients

  • chicken eggs - 2 pieces;
  • sugar - 160 g;
  • flour - 400 g;
  • butter - 80 g;
  • honey - 1 tbsp. l.;
  • soda - 1 tsp

Cream

  • pitted prunes - 250 g;
  • mascarpone - 500 g;
  • boiled condensed milk - 1 can. 

Cooking

  1. In a heavy bottomed saucepan, combine room temperature butter and sugar. Cook until sugar crystals are completely dissolved. Stir.
  2. Add honey. When dissolved, add baking soda. Mix and remove from fire. 
  3. Beat the eggs with a whisk until a thick foam forms. Combine with sweet mass, continuing to beat. 
  4. Add flour and knead the dough. Divide into 10 equal pieces. Each roll out between two sheets of parchment. 
  5. Prick the dough with a fork and bake in a preheated oven at 180 degrees. 
  6. Cut the warm dough into a shape with a diameter of 20-22 cm. 
  7. Beat chilled mascarpone, combine with condensed milk. Stir, but just a little, otherwise the cream will be too liquid. 
  8. Assemble the cake: lay out one cake, grease with cream, put the chopped prunes and cover with the next cake. Repeat until the cakes run out. 
  9. Grind the scraps from the honey cakes and sprinkle the cake with crumbs. 
  10. Put in the refrigerator for impregnation for 4 hours. 


New Year's cake decoration options: photo

New Year's cake decoration options: photo

New Year's cake decoration options: photo

New Year's cake decoration options: photo

New Year's cake decoration options: photo

New Year's cake decoration options: photo

New Year's cake decoration options: photo

New Year's cake decoration options: photo

New Year's cake decoration options: photo

New Year's cake decoration options: photo

New Year's cake decoration options: photo

If the New Year's table is bursting with treats, but you still want something sweet, try making a light dessert - for example, meringue roll. 

2. Meringue roll 

Meringue roll

Such an elegant and light dessert is appropriate for any celebration, especially for the New Year. The white color of the roll already resembles snow, just decorate it with snowflakes and make snowmen out of mastic. 

Ingredients

  • egg whites - 130 g;
  • granulated sugar - 220 g;
  • lemon juice - ½ tsp;
  • cornstarch - 1 tbsp. l.

Filling

  • strawberry puree - 100 g;
  • water - 50 ml;
  • cornstarch - 1 tbsp. l.

Cream

  • curd cheese - 250 g;
  • cream 35% - 100 ml;
  • powdered sugar - 2 tbsp. l.

Cooking

  1. Add lemon juice to the egg whites, beat with a mixer. While beating, add one tablespoon of sugar. Add starch, knead with a spatula until smooth. 
  2. Cover a baking sheet with parchment, lay out the protein mass, bake in the oven for 25 minutes at a temperature of 140 degrees. 
  3. Warm up the berry puree. Combine starch diluted with water with mashed potatoes. Boil a couple of minutes. Cover with foil and refrigerate. 
  4. Beat cream, cottage cheese and icing sugar in a thick mass. 
  5. Transfer the meringue cake in a warm form to another layer of parchment and cool. 
  6. Put the butter cream on the cake, top with berry puree. Roll up the roll. 
  7. Put the dessert in the refrigerator for 2-3 hours. 

3. Cake "Christmas Log"

Cake "Christmas Log"

The history of the dessert goes back to medieval France.In those days, every family set fire to a log on Christmas Eve, sprinkled it with wine, oil or honey, so that the next year would be successful.Gradually, this tradition has sunk into oblivion, and the log itself has turned into a sweet dessert.  

Ingredients

  • chicken eggs - 5 pieces;
  • flour - 120 g;
  • sugar - 150 g;
  • cocoa - 25 g;
  • baking powder - 5 g;
  • vanillin - to taste. 

Cream

  • boiled condensed milk - 1 can;
  • butter - 200 g;
  • cocoa powder - 1 tbsp. l.

Additional Ingredients

  • banana - 2 pieces;
  • cocoa powder - 1 tsp;
  • powdered sugar - 1 tsp;
  • sugar syrup - 100 ml.

Cooking

  1. Combine dry ingredients and pass through a sieve.
  2. Beat chicken eggs with sugar until fluffy and complete dissolution of sugar crystals. 
  3. Add the dry mixture to the egg mass, add vanilla. Mix and knead the dough. 
  4. Line a baking sheet with parchment, spread the dough and smooth it out. 
  5. Bake in the oven for 15 minutes at 180 degrees. Roll the warm cake into a roll. 
  6. Combine boiled condensed milk and softened butter. Whisk into a thick cream. 
  7. Unroll the roll, coat with any impregnation, put the cream and slices of peeled banana. 
  8. Roll the "log" into a tight roll, wrap in cling film. Put in the refrigerator for soaking.
  9. Beat the remaining cream with cocoa powder, pour over the roll. On the hardening glaze with a fork, apply a pattern that imitates the bark of a tree.
  10. Sprinkle the top with cocoa powder and powdered sugar. 

4. Napoleon with custard

Napoleon with custard

We propose to make a classic dessert - Napoleon cake from chopped puff pastry with velvety custard. These ingredients are enough for 16 cakes with a diameter of 18 cm. It will take at least 8 hours to soak, the cake should be made in advance.

Ingredients

  • butter - 300 g;
  • chicken eggs - 2 pieces;
  • water - 150 ml;
  • wine vinegar - 1 tbsp. l.;
  • salt - 1 pinch;
  • flour - 650 g.

Cream

  • chicken eggs - 4 pieces;
  • flour - 100 g;
  • sugar - 150 g;
  • milk - 650 ml;
  • butter - 220 g;
  • white chocolate - 150 g;
  • boiled condensed milk - 150 g.

Cooking

  1. Mix cold water and vinegar. Beat chicken eggs, pour vinegar water with salt. Mix. 
  2. Cut cold butter into cubes, combine with sifted flour. Knead the dough. 
  3. Pour vinegar with water into the resulting mass, quickly knead and roll into a ball. Divide into 16 parts. Cover with cling film, refrigerate for 1 hour. 
  4. Preheat oven to 200 degrees. Roll out a ball on a silicone mat, pierce the dough with a fork, bake for 7 minutes. Do this with each cake. 
  5. Cut out a circle with a diameter of 18 cm from each cake. Do not throw away the trimmings. 
  6. Beat eggs with sugar, add flour. Whisk again. 
  7. Bring milk to a boil, pour into the resulting mixture. Beat at slow speed. Cook until thickened. 
  8. Remove the cream from the heat, add 100 g butter, mix with a whisk. Combine with white chocolate, mix. 
  9. Mix the remaining butter with boiled condensed milk. Combine with cream. Cover with foil and refrigerate for 1 hour. 
  10. Assemble the cake, spreading each layer with cream (1 cake with 4 tablespoons of cream). Put in a cold place for 2-3 hours. 
  11. Coat the cake with cream, sprinkle with crumbs, refrigerate for 8 hours.  

5. carrot cake

carrot cake

It takes very little time to prepare - about an hour, and the result exceeds all expectations. Carrots should be sweet and juicy. 

Ingredients

  • carrots - 200 g;
  • flour - 210 g;
  • chicken eggs - 3 pieces;
  • brown sugar - 110 g;
  • sugar - 110 g;
  • vegetable oil - 180 g;
  • walnuts - 150 g;
  • baking powder - 5 g;
  • soda - 4 g;
  • lemon zest - 1 tsp;
  • lemon juice - 25 ml;
  • salt - on the tip of a knife;
  • ground cinnamon - 4 g;
  • ground ginger - on the tip of a knife;
  • ground nutmeg - on the tip of a knife. 

Cream Cheese

  • cream cheese - 200 g;
  • powdered sugar - 180 g;
  • butter - 100 g;
  • vanillin - to taste. 

Cooking

  1. Grate the carrots, chop the walnuts with a knife. 
  2. Mix all dry ingredients and sift through a sieve. Combine with walnuts. 
  3. Mix eggs with sugar until smooth and increase in volume. Pour in vegetable oil in a thin stream. Whisk again. 
  4. Combine the egg mass with carrots, zest, lemon juice, beat at low speed. 
  5. Pour the dry ingredients into the carrot mass, mix lightly.
  6. Lubricate two forms with a diameter of 20 cm with butter, sprinkle with flour. Put the dough into molds. 
  7. Bake carrot cakes in the oven for 35-40 minutes at a temperature of 175 degrees. Cool in the form, take out. 
  8. Mix room temperature butter with buttercream. Beat on high speed for 20 seconds. 
  9. Add powdered sugar and vanilla to the cream, beat and refrigerate for an hour. 
  10. Cut off the crust from the cake, divide each in half, coat with cream. 
  11. You can put it in the refrigerator for two hours for better impregnation. 

6. Cake "Winter Wonders" 

Cake "Winter Wonders"

New Year's cake consists of poppy and caramel biscuits. The dessert is complemented by caramel sauce, apple-ginger compote and butter cream. 

Poppy biscuit

  • flour - 50 g;
  • chicken eggs - 2 pieces;
  • sugar - 100 g;
  • poppy - 50 g.

caramel biscuit

  • flour - 125 g;
  • sugar - 100 g;
  • chicken eggs - 1 piece;
  • egg yolks - 1 piece;
  • butter - 65 g;
  • baking powder - 1 tsp;
  • caramel - 3 tbsp. l.;
  • milk - 110 ml;
  • salt - 1 pinch. 

caramel sauce 

  • butter - 65 g;
  • sugar - 200 g;
  • cream 33% - 125 ml;
  • water - 40 ml. 

compote

  • apples - 100 g;
  • apple juice - 200 ml;
  • gelatin - 9 g;
  • pectin - 4 g;
  • ginger - 10 g;
  • sugar - 50 g;
  • water - 45 ml. 

Cream

  • cream 33% - 175 ml;
  • cream cheese - 500 g;
  • powdered sugar - 100 g. 

Cooking

  1. Compote: soak gelatin 9 g in ice water 45 ml. Line the bottom of two baking rings with foil. 
  2. Warm apple juice with ginger, leave for 10 minutes. Strain and bring to a boil. Combine with pectin and sugar. Boil for about a minute more. Cool and mix with gelatin and finely chopped apple. 
  3. Pour the resulting mass into rings, put in the freezer. 
  4. Poppy cake (you need 2 cakes): beat eggs with sugar for 10 minutes. Grind poppy seeds in a coffee grinder. Add flour, mix everything until smooth. 
  5. Pour into a baking dish and cook for 40 minutes. Leave until completely solidified, wrap with foil, send for 6-8 hours. 
  6. Caramel sauce: mix sugar and water, cook until amber. Add butter and cream, stirring with a spoon. Cool to room temperature. 
  7. Caramel biscuit: beat butter with sugar, after 5 minutes add caramel sauce and eggs. Beat again. 
  8. Combine flour, salt and baking powder, sift. Add milk and flour alternately to the caramel mass. 
  9. Stir, pour into a baking dish. Cook in the oven for 40 minutes, cool, wrap in polyethylene and refrigerate for 2 hours. 
  10. Roll the biscuit scraps into balls, freeze and roll in coconut flakes. Freeze again. 
  11. Get the skin, cut off the top layer, soak in caramel sauce and apple juice. 
  12. Cream: add all ingredients and beat until fluffy. 
  13. Assemble the cake: poppy seed biscuit, butter cream, apple compote, butter cream, caramel biscuit, butter cream, compote, butter cream, poppy seed biscuit. Coat with cream (you can add a drop of blue dye), put in the cold for impregnation for 2 hours.
  14. Decorate the cake with snowballs, orange slices, marshmallows and rosemary sprigs. 

Post a Comment

0 Comments

close