Christmas Tree Cookie Cake

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By Sneji
December 14, 2021

Today my daughter and I present you a wonderful and very tasty cake made of honey biscuit with delicious cream cheese cream and berry jam. As always, I try to prepare almost everything myself in my recipes, so here the jam is also homemade. You can make your jam yourself or use a bought one, the flavour is up to your preferences.

If you haven’t tried a cake like this, you will probably think that the biscuit will be hard and that it will be difficult to cut. Trust me, it is not hard at all. After baking the layers, as you all know (from the recipes for honey cookies) while they are still warm, the biscuits are soft and can be cut, but a little later they become quite hard. This is what happens here. But this is not an issue as we will cover the biscuits with cream and jam and put the cake in the fridge. On the next day, they will be so soft. It is very easy to cut the cake and when you try it, the biscuit just melts in your mouth. It is extremely tasty. I make this cake often as it is actually prepared much faster than any other cake and it is also very beautiful!

The shape of the cake can vary depending on the occasion. I made it in the shape of a Christmas tree, but it can be a letter, a number, a heart or any other shape you want. For today’s Christmas tree, I have attached my drawing with the dimensions in a pdf format so you can download it and print it or you can just draw one on your own.

From this dough you will make the Christmas tree, which has 3 layers and you will be left with some extra dough. You can use it to make cookies with Christmas molds or make something else. My daughter and I will show you what we did with our remains.

Here are some other recipes for Cakes :

Spinach and Raspberry Jam Cake

Here, I will show you the recipe for this unique and beautiful holiday themed cake.

Chocolate Bûche de Noël

Christmas is almost here! If you haven’t decided yet what you can prepare for desert I’ll propose to you this recipe. It isn’t difficult to execute neither it is expensive.

Ingredients

Layers

  • 200 g sugar
  • 100 g honey
  • 100 g unsalted butter, at room temperature
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 500 g flour

Cream

  • 500 g cheese cream
  • 70 g powdered sugar
  • 1 tsp vanilla extract
  • 150 g whipping cream
  • 150 g jam

Instructions

Layers

  • In a medium bowl put the sugar and honey. Put them in the microwave for about a minute or two until the sugar is melted. Remove and mix well. Add the butter to the mixture and stir. Pour the eggs and beat well. Add the vanilla and baking soda and set aside.
  • In another bowl, sift the flour and add the liquid ingredients. Stir first with a wooden spoon and then use your hands. Do not knead for long. The idea is to collect the dough so it won’t fall apart. Wrap it in foil and place in the refrigerator for 1 hour.
  • Cut the dough into 3 parts. One part is left to roll out and the rest are put back in the refrigerator. Start rolling out the dough on a floured surface. Keep in mind that the first few minutes the dough will be quite hard, but then it will soften and you will be able to roll it to the size you need.
  • I cut out a template format A4 format – Christmas tree and that’s how I made the layers. Here I attached the template in pdf format so you can download it and print it. If you don’t have a printer, you can at least use the dimensions and draw it.
  • After cutting the tree, prick the dough with a fork. Bake it in a preheated oven at 360°F for 5 minutes. Be careful the biscuit can burn very quickly. Then do the same with the other two layers.
  • After baking, leave the baked biscuits on a wire rack to cool. Be careful not to break them, as while warm they are still soft and very fragile. When cooled, they become hard and can be moved much more easily.

Cream

  • In a medium bowl, beat together the cream cheese, powdered sugar and vanilla extract. In another smaller bowl, whip the cream. Be careful not to make an overly sweet cream. If the whipping cream is sweet, reduce the powdered sugar added to the cream cheese. My whipping cream is not sweetened. After the whipping cream is ready, add it carefully to the cream cheese and mix with a spatula. Cover with foil and refrigerate for at least 30 minutes.

Assemble

  • Take the first biscuit layer and start piping the cream. Divide the cream into three parts with a spatula to make sure you have enough. Don’t worry if they are not separated evenly, leave the smallest part for the top because if you want to put fruit like us, you will not cover the entire surface.
  • When you start piping, go around the edges first, pipe dollops one next the other without leaving any space between. However, when you start filling the inside part of the biscuit don’t make the dollops that close to each other as you will need the space to add the jam.
  • Once you are done with the cream, start adding the jam. I put it in a bag to make it easier to add, but you can put it using a small spoon. Apply evenly. Keep in mind that the jam is for the first and second layers only. We don’t put it on the top. When finished, put the second biscuit and repeat everything.
  • On the last and third layer, we left empty rows in the middle where we arranged the fruits. The size of the spaces or the decoration on the top is entirely up to you and your preferences. You can personalise as much as you like.
  • After we have piped the third layer, without adding the fruits, we leave the cake in the fridge for the night.
  • The next day, the cake will be soft and ready to eat. Now you can decorate it. If you decorate it with fruit, you can arrange them and put the cake back in the fridge. But if you are going to put figures made out of fondant, I advise you to do them just before serving or before showing the cake as the figures can’t stay on the cream for too long. This also applies to fruits if they are placed on the cream, which is why we left a space for them on top of the cookie.
  • Once we have decorated, we are ready to cut a piece of cake and taste it. It is lovely! So soft, it immediately melts in your mouth!

Bon Appetit!

Here are some pictures of what my daughter and I made from the remaining dough.

Christmas Tree Cookie Cake

Today my daughter and I present you a wonderful and very tasty cake made of honey biscuit with delicious cream cheese cream and berry jam.
Prep Time 1 hour
Cook Time 10 minutes

Ingredients
  

Layers

  • 200 g sugar
  • 100 g honey
  • 100 g unsalted butter, at room temperature
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 500 g flour

Cream

  • 500 g cream cheese
  • 70 g powdered sugar
  • 1 tsp vanilla extract
  • 150 ml whipping cream
  • 150 g jam
  • blueberries
  • raspberries

Instructions
 

Layers

  • In a medium bowl put the sugar and honey. Put them in the microwave for about a minute or two until the sugar is melted. Remove and mix well. Add the butter to the mixture and stir. Pour the eggs and beat well. Add the vanilla and baking soda and set aside.
  • In another bowl, sift the flour and add the liquid ingredients. Stir first with a wooden spoon and then use your hands. Do not knead for long. The idea is to collect the dough so it won’t fall apart. Wrap it in foil and place in the refrigerator for 1 hour.
  • Cut the dough into 3 parts. One part is left to roll out and the rest are put back in the refrigerator. Start rolling out the dough on a floured surface. Keep in mind that the first few minutes the dough will be quite hard, but then it will soften and you will be able to roll it to the size you need.
  • I cut out a template format A4 format – Christmas tree and that's how I made the layers. Here I attached the template in pdf format so you can download it and print it. If you don’t have a printer, you can at least use the dimensions and draw it.
  • After cutting the tree, prick the dough with a fork. Bake it in a preheated oven at 360°F for 5 minutes. Be careful the biscuit can burn very quickly.Then do the same with the other two layers.
  • After baking, leave the baked biscuits on a wire rack to cool. Be careful not to break them, as while warm they are still soft and very fragile. When cooled, they become hard and can be moved much more easily.

Cream

  • In a medium bowl, beat together the cream cheese, powdered sugar and vanilla extract. In another smaller bowl, whip the cream. Be careful not to make an overly sweet cream. If the whipping cream is sweet, reduce the powdered sugar added to the cream cheese. My whipping cream is not sweetened. After the whipping cream is ready, add it carefully to the cream cheese and mix with a spatula. Cover with foil and refrigerate for at least 30 minutes.

Assemble

  • Take the first biscuit layer and start piping the cream. Divide the cream into three parts with a spatula to make sure you have enough. Don’t worry if they are not separated evenly, leave the smallest part for the top because if you want to put fruit like us, you will not cover the entire surface.
  • When you start piping, go around the edges first, pipe dollops one next the other without leaving any space between. However, when you start filling the inside part of the biscuit don’t make the dollops that close to each other as you will need the space to add the jam.
  • Once you are done with the cream, start adding the jam. I put it in a bag to make it easier to add, but you can put it using a small spoon. Apply evenly. Keep in mind that the jam is for the first and second layers only. We don’t put it on the top. When finished, put the second biscuit and repeat everything.
  • On the last and third layer, we left empty rows in the middle where we arranged the fruits. The size of the spaces or the decoration on the top is entirely up to you and your preferences. You can personalise as much as you like.
  • After we have piped the third layer, without adding the fruits, we leave the cake in the fridge for the night.
  • The next day, the cake will be soft and ready to eat. Now you can decorate it. If you decorate it with fruit, you can arrange them and put the cake back in the fridge. But if you are going to put figures made out of fondant, I advise you to do them just before serving or before showing the cake as the figures can't stay on the cream for too long. This also applies to fruits if they are placed on the cream, which is why we left a space for them on top of the cookie.
  • Once we have decorated, we are ready to cut a piece of cake and taste it.It is lovely! So soft, it immediately melts in your mouth!

Bon Appetit!

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    Author: Sneji
    Course: Dessert
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