This Christmas, surprise your guests with this delicious and spectacular Christmas wreath cake. It has a delicious vanilla sponge and is covered with fondant and decorated with a fondant Christmas wreath.
Beat the LALA® Butter with condensed milk, vanilla, salt, and the eggs one by one, then add the LALA® Evaporated Milk.
Sift the flour, baking soda, and baking powder. Gradually add them to the previous mixture, being careful not to overmix.
Pour into a previously greased and floured cake pan.
Bake for 35 minutes, unmold, and let cool.
In a small pot, heat the Leche LALA®, sugar, and cinnamon over medium heat, let reduce for 5 minutes, then remove and cool quickly.
Beat the vegetable shortening in a mixer and gradually add the powdered sugar. Remove and let rest in the refrigerator for 10 minutes.
Place the bread on the cake base, poke the entire bread with a fork, and gradually moisten it with the milk and sugar. Be careful not to over-soak.
Put in the freezer for 10 minutes.
Cover the bread with vegetable shortening.
Sprinkle cornstarch over the table and roll out the white fondant with a rolling pin until you have a sheet 1 cm thick. Lift the fondant with the rolling pin and cover the bread perfectly. Trim excess fondant and set aside.
Divide the remaining fondant in half, coloring them with green and red food coloring.
Roll out the green fondant with cornstarch and cut out leaves, set aside. With the red fondant, make little balls and set aside.
Using water, stick the leaves to form the Christmas wreath, and on top of them, stick the red balls.
Attach the edible pearls with water, being careful not to use too much water. Finish with the ribbons.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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