Magical New Year’s Cake! Simple and Delicious Recipe

Ingredients for Buttercream:

• 3 chicken eggs
• A pinch of vanilla extract
• 40g sugar
• 40g corn starch
• 180ml milk
• 150g butter, at room temperature

 Ingredients for the Dough:

• 4 chicken eggs
• 25g sugar
• 35ml vegetable oil
• A pinch of vanilla extract
• 45ml milk
• 75g flour
• 1/3 teaspoon baking powder
• 70g sugar

 Ingredients for the Chocolate Ganache:

• 130g dark chocolate (cocoa content 54-56%)
• 130ml hot cream (33%)

 Ingredients for Soaking the Cake:

• 30g sugar
• A pinch of vanilla extract
• 50ml hot water

 Ingredients for Decoration:

• 9-10 cranberries
• A sprig of rosemary

 Instructions:

Buttercream:

1. In a bowl, whisk the eggs with a pinch of vanilla extract until well combined.
2. In another bowl, mix sugar and cornstarch together.
3. Gradually add the sugar-cornstarch mixture to the eggs, whisking continuously
4. Heat the milk until it’s hot but not boiling, then slowly pour it into the egg mixture, stirring constantly.
5. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes a pastry cream.
6. Remove from heat and let it cool to room temperature.
7. In a separate bowl, beat the room temperature butter until creamy.
8. Gradually add the cooled pastry cream to the butter and beat until smooth and fluffy.

Dough:

1. 9. Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper.
2. In a bowl, whisk together eggs, sugar, vegetable oil, and vanilla extract until well combined.
3. Heat the milk until it’s hot but not boiling, then add it to the egg mixture.
4. In another bowl, sift together the flour and baking powder.
5. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
6. In a clean bowl, beat the egg whites until frothy, then gradually add sugar and beat until stiff peaks form.
7. Gently fold the beaten egg whites into the batter until well combined.
8. Pour the batter into the prepared baking pan and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan.

Chocolate Ganache:

1. Chop the dark chocolate finely and place it in a heatproof bowl.
2. Heat the cream until it’s hot but not boiling, then pour it over the chopped chocolate.
3. Let it sit for a minute, then stir until the chocolate is completely melted and the ganache is smooth.

Assembly:

1.  Slice the cooled cake into two equal layers horizontally.
2. Mix together sugar, vanilla extract, and hot water for soaking.
   Soak both cake layers with the sugar syrup.
3. Spread a layer of buttercream over the first cake layer.
4. Place the second cake layer on top and cover the top and sides with the remaining buttercream.
5. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
6. Decorate with cranberries and a sprig of rosemary.
7. This magical Christmas and New Year’s cake is ready to impress your guests! Enjoy!