New Year cake with cognac, orange and sugarcoat

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New Year cake with cognac, orange and sugarcoat

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Ingredients

750 gr flour self raising
400 gr sugar
300 gr milk butter
1 pinch salt
6 eggs
1 glass coqnac or orange liqueur
1 zest and juice from an orange
1 vanilla
For the sugarcoat
100 gr vegetable fat
800 gr powdered sugar
80 ml Lemon Juice fresh and stained
80 ml water
Food coloring paste
  • Medium

Ingredients

  • For the sugarcoat

Directions

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New Year cake with cognac, orange and sugarcoat

Easy and tasty New Year cake

The New Year’s cake connected to the Santa Claus and brings good luck to the home.
The taste and the appearance of the New Year cake depends on local customs. Others make it like brioche, others like cakes, and others put spices, nuts, dried fruit, mastic, fruit juice and drinks.
Tradition wants to “hide” inside a coin that will fall into the bit of the year.
The memory of the Santa Claus is celebrated as the protagonist of the basilica with the flurry to remind us of the miracle of the bread that the Saint was fermenting, putting in the gold of the people of Caesarea who rescued after their unexpected salvation by the tough Prince of Cappadocia.

In the laboratory for the revival of traditional tastes of the IIEK ALFA of Athens, the students, following the instructions of their teachers, prepared New year cakes from different places in Greece after studying the customary tastes of Greece.
We present you one of these, the finest basil pie that blends harmoniously with champagne or sparkling wine.

New Year cake with cognac, orange and sugarcoat
From Christos Xerobasillas, executive chef, professor of gastronomy IEK ALFA

Steps

1
Done

Sift the flour.

2
Done

Pour the milk butter, sugar and salt into the mixer and beat them with the wire until it become "fluffy".

3
Done
5 minutes

Add the egg yolks one by one and continue the hitting for 5 more minutes.

4
Done

Then add the zest, the vanilla, the juice and the cognac.

5
Done

In a clean and dry bucket with the wire, whisk the egg whites into a tight meringue.

6
Done

Mix the flour with the meringue in the egg mixture and mix lightly.

7
Done

Butter a pan and pour the mixture in.

8
Done
55 minutes

Bake in a well preheated oven at 180°C for 55 minutes.

9
Done
5 minutes

Let it for 5 minutes inside the oven and then remove it to cool.

10
Done

Prepare the sugarcoat

Put in a 400gr kettle sugar, the vegetable fat, the water and the lemon juice and let it boil constantly stirring.

11
Done

Take off the fire and start to slowly pour the rest of the sugar. Knead until it becomes a very thick mixture.
If you need to get tighter, add a little more sugar.

12
Done

Once the dough does not stick to the hands, wrap it with a film and put it in the refrigerator until usage.

13
Done

If you want to color it, divide it into pieces according to the colors and shapes we want to create. We put a drop of confectionery in each piece.

14
Done

Knead each piece individually until the color goes everywhere.
Wrap it with a separate cloth and keep it in the refrigerator for 4-5 days.

15
Done

If it hardens in the refrigerator, we can restore it to its original form by warming it for a few seconds in the microwave oven or in the normal in warm-air for 5 minutes at 180 ° C and then with kneading and some water we can soften it as much as we want.
If we want to cover the whole basil pie, open it with the roll as a sheet and spread it on the surface.
The ornaments are made of them as plasticine and with the bucket we give shapes.

TasteDriver

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