Christmas Cake

Since yesterday, I have been working very hard to complete both my Christmas table work and my cake order, but I could not resist, I made the New Year's cake that I had in mind for a long time :)

These little cakes were actually a break for me, small objects, tiny changes always add such an air to the food we consume that even I am surprised sometimes.

In essence, this is a nescafe cake that we do not miss during our tea hours and is very easy to make, but come and see it now. Thanks to the ganache and 2-3 small pieces of sugar paste on it, it looked very enjoyable. It deserved to sit at the corner of my New Year's table…

Remember, there is no ugly cake, there is a careless cake :)

May there be conversations and smiles on your tables, love...

Ingredients for the Christmas Cake Recipe

For the cake:

3 pieces of eggs
2,5 water glass flour
1 water glass measure of oil
Half a glass of milk
3 tablespoon of yoghurt
5 tablespoons of instant coffee
1 cup powdered sugar
1 packet of vanillin with sugar
Half a pack of baking powder

For the ganache:

250 gr. milk couverture chocolate
1 pack of raw cream (200 gr.)

Making the Cake:

Beat sugar and room temperature eggs at high speed until foamy and white. Add the yogurt, oil and milk and continue whisking at low speed.
Add the flour, baking powder and vanilla and mix with the dough kneading apparatus of your beater or mixer, add the instant instant coffee last and mix well.
Grease your mini cake or muffin molds, if you have them, and sprinkle flour on them and shake the molds left and right (this way, the flour will be completely dispersed in the mold), and finally pour the excess flour by turning it backwards. Divide the dough, bake in a preheated oven at 170 degrees until they crack. Use a dry toothpick to see if it's done (if it comes out clean, it's done).
Pour the ganache you prepared on the cake that you have cooled and removed from the mold and serve by decorating it with sugar paste.

Making the ganache:

Take 1 pack of cream in a saucepan and heat it on low heat, but do not boil it. Break the chocolate into small pieces (if your blender has an ice crush feature, this works great). Throw the chocolates you have divided into the heated cream and mix until it melts well. Cool it by stirring occasionally, if you want a thicker ganache, keep it in the refrigerator.