(Prepared with 20 cm cocotte)
- Prepare the sponge cake (you can do it the day before): use an electric whisk or a planetary mixer with a whisk and beat the eggs plus the yolks with the sugar for at least 10 minutes. The mixture must become light and frothy, add the salt and vanilla while always beating.
- Sift the powders and add them little by little, mixing with the spatula and making slow movements from the bottom upwards so as not to deflate the mixture.
- Pour the sponge cake into the Crafond cocotte WITHOUT GREASING OR LINING IT WITH PAN. Put the lid on.
- Heat the pan and then cook on a very low flame (the position before turning off) for about 45 minutes; you can remove the lid whenever you want to check the cooking, the sponge cake will come away from the sides when it is ready (in the cocotte always use a non-stick spatula).
- Let it cool and turn it out. When you turn the cake over you will notice that the base (which has become the top) is perfectly smooth and suitable for decoration.
- Prepare the syrup: heat the water with the sugar and let it dissolve until you get a sugar syrup. Once it has cooled down, add the liqueur to your liking (then taste).
- Prepare the camy cream by whipping all the ingredients together (they must all be cold).
- If you want to create the two-tone effect you have to divide the cream into 2 parts and color one of them with green gel food coloring.
- Place the creams in the piping bags (or use a spoon to distribute it).
- Divide the sponge cake into 3 discs.
- Soak the first disk in the syrup and then spread the cream alternating the colors at each turn (see video on Instagram here).
- Overlay the second sponge cake disk and repeat. Finish with the third disk and soak with the syrup.
- Cover the entire cake, sides and top, with the white cream. Use a spatula or the back of a spoon to help.
- Decorate the top, following the entire circumference, with the green cream inserted into a piping bag equipped with a star-shaped nozzle (I used two small sizes).
- Distribute some white and red Christmas sprinkles. Complete with a red sugar bow (you can buy it ready-made) or prepare it yourself with red sugar paste.
- Store in refrigerator.
