Honey-curd Christmas trees

Step-by-step cooking

1. Step 1:

   

   To prepare the dough, rub 80 g of butter at room temperature, 120 g of sugar and 3 tablespoons of honey in a bowl.

2. Step 2:

   

   We put everything on a water bath. Heat until the sugar dissolves and the mass lightens slightly. Turn off the heat and add 1 tsp of soda. In a separate bowl, lightly beat the eggs and pour a thin stream into the honey-cream mixture.

3. Step 3:

   

   Knead well until smooth. The honey mass turns out to be slightly viscous.

4. Step 4:

   

   In a separate bowl, sift 350 g of flour. With constant stirring, pour the resulting mass into the flour. Knead the dough with a tablespoon, and when it becomes sufficiently dense - with your hands.

5. Step 5:

   

   The dough turns out soft and pliable. It doesn't stick to your hands.

6. Step 6:

   

   Divide it into parts to make it easier to roll out, and send it to the freezer for 15-20 minutes.

7. Step 7:

   

   Roll out the dough into a layer 3-4 mm thick. We cut out circles of different sizes. I have 8 cm, 6 cm, 4.5 cm and 3 cm. (what kind of dishes I found))). Because the "Christmas trees" result in 10 pieces, circles of each size should also be 10.

8. Step 8:

   

   Cover the baking sheet with parchment paper. Bake in a preheated oven to 160 degrees for 8-9 minutes, until the livers are slightly browned (do not overdo it). Cookies from the oven should be soft.

10. Step 9:

    

    Preparing the cream. Pre-soak the gelatin and let it swell (15 g of gelatin per 70 ml of water). You can dissolve the gelatin in a convenient way for you (microwave, water bath, etc.)

11. Step 10:

    

    Cottage cheese and cream for the cream should be cold. In the blender bowl we send 250 g of fat (I have 9%) cottage cheese, 100 g of sugar, 100 ml of cream and 1/3 tsp of vanillin. We punch everything thoroughly until a homogeneous mass is obtained.

12. Step 11:

    

    We transfer it to the bowl of the mixer and add the remaining 200 ml of cream. Beat everything until smooth.

13. Step 12:

    

    Gradually pour in a thin stream of dissolved, but already cooled gelatin.

14. Step 13:

    

    To make the cream more dense, we send it to the refrigerator for 1-1.5 hours. We take out the cream, put it in a pastry bag.

15. Step 14:

    

    Collect our "Christmas trees".The composition of each "Christmas tree" includes 4 livers of different diameters.

16. Step 15:

    

    We send the cake to the refrigerator for 5-6 hours (I put it overnight) so that the cream seizes and the livers are soaked.

17. Step 16:

    

    You can decorate the Christmas trees at your discretion. Before serving, sprinkle with powdered sugar (optional).