Time: 2 hours 45 minutes
Complexity: average
Servings: 20-24

Surprising your guests with this cake won't be difficult. Despite its apparent complexity, the dessert is simply made of square sponge cake layers covered with green frosting. This "New Year's tree" is truly unique. As befits a symbol of the New Year holidays, it's decorated with a star on top and even an edible garland.

Ingredients:

Sponge cake

• Three packages (430 g each) of ready-made dry mix for sponge cake
• Three packages (100 grams each) of ready-made dry mix for vanilla pudding
• 1.5 cups of vegetable oil
• 12 large egg whites
• Grass green gel food coloring, for coloring dough

Glaze

• 1 tbsp. plus 2 tbsp. sugar
• 1 tbsp lemon juice
• A pinch of fine salt
• 6 large egg whites
• 510 g butter, room temperature, cut into 4 cm pieces
• 1.5 tsp vanilla extract
• Leafy green gel food coloring for coloring frosting

Decorations

• 3 tablespoons coconut flakes
• White confectionery sprinkles, for sprinkling
• 18 white gummy candies
• 36 chocolate candies with almonds or peanuts, such as M&Ms

Star on top

• 2 clear mints, crushed
• Special equipment: Three 18" x 13" baking sheets with rims; a large cardboard cake stand or cutting board; a ruler; a piping bag with a small fluted opening; a 2" metal star-shaped cookie cutter; a birthday candle; a long wooden skewer; an offset spatula

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cake mix, vanilla pudding, eggs, sugar, lemon juice, butter, vanilla extract, coconut flakes, confetti, marmalade, chocolates, lollipop sticks

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Preparation:

Step 1
• Biscuit: Preheat oven to 350°F (177°C). Coat three 18" x 13" rimmed baking sheets with cooking spray, then line with parchment paper that has also been sprayed.
Step 2
• Combine the prepared dry cake mix and pudding mix in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined. Without increasing the speed, add the vegetable oil, egg whites, 2 1/4 cups water, and 20 drops of grass-green food coloring. Mix until combined. Increase the speed to medium and beat until the mixture doubles in volume, becomes lighter in color, and becomes smoother (about 5 minutes).
Step 3
• Pour the batter into the prepared baking sheets. Smooth the mixture with an offset offset spatula. Bake until golden brown on top and the edges pull away from the sides of the baking sheets, about 15 minutes. Transfer to a wire rack and let cool completely on the baking sheets. Then, freeze until firm, about 30 minutes.
Step 4
• Glaze: Meanwhile, bring enough water to a boil in a saucepan so that when placed over a heatproof stand mixer, the liquid barely touches the bottom. Add the sugar, lemon juice, salt, and egg whites to the bowl. Whisk by hand. Place the bowl over simmering water and whisk until the mixture is warm to the touch and the sugar is completely dissolved. Attach to a stand mixer fitted with a whisk attachment. Beat on medium-high speed until the mixture cools and stiff peaks form, 10-15 minutes.
Step 5
• Beat in a few pieces of butter at a time, making sure they are fully incorporated before adding the next piece. Once all the butter has been incorporated, continue beating on medium-high speed. The mixture will collapse and look curdled. Continue beating until the frosting is smooth and spreadable again. Gradually add the vanilla extract and leaf green food coloring, continuing the mixer. Beat until smooth and bright green. (If the frosting is very soft or lumpy, refrigerate it until it sets but is still spreadable; beat until light and fluffy before using.)
Step 6
• To assemble the cake: Transfer the first layer to a cutting board and trim the edges with a serrated knife. Using a ruler, cut two 8-inch squares, two more 3-inch squares, and three 2-inch squares from the sponge cake. Store in the freezer while you cut the other sponge cakes.
Step 7
• Transfer the second cake layer to a cutting board and trim the edges with a serrated knife. Using a ruler, cut one 23cm square, a second 18cm square, a third 10cm square, and a fourth 2.5cm square. Store in the freezer while you cut the other cakes.
Step 8
• Transfer the third cake layer to a cutting board and trim the edges with a serrated knife. Using a ruler, cut the sponge into two 15cm squares, three 13cm squares, and one 10cm square. Save the trimmings for another use.
Step 9
• Spread a small amount of frosting on a large cake stand or cutting board to keep the cakes from shifting. Using a large offset offset spatula, carefully place a 9-inch (23 cm) square cake on top. Spread a layer of frosting in the center of the cake, stopping short of the edges. Place an 8-inch (20 cm) cake on top, offsetting it slightly so that the corners of the two squares don't meet. Spread a small amount of frosting in the center of the second cake, making sure not to spread it all the way to the edges. Place another 8-inch (20 cm) cake on top, offsetting it so that its corners aren't directly over the corners of the squares below. Repeat with the remaining cakes, using progressively smaller ones. Continue stacking them, offsetting and frosting them.
Step 10
• Cut a wooden skewer to 25 cm long and insert it into the cake from top to bottom to add stability to the dessert.
Step 11
• Place the remaining icing in a piping bag with a small fluted opening. Pipe rows of individual "leaves," working downwards, covering the protruding tops of the cakes to create the illusion of pine needles. Leave the sides of the cakes as is.
Step 12
• Decorations: Sprinkle the cake with coconut and white sprinkles to simulate snow.
Step 13
• To make a "garland": Cut the gummy candies in half crosswise. Press each half, cut side down, onto the bottom of a chocolate dragee to secure. Press into the freshly piped icing to create a retro Christmas garland.
Step 14
• Star on top: Preheat oven to 300°F (150°C). Lightly spray a 2.5-inch (6 cm) star-shaped metal cookie cutter and a parchment-lined baking sheet with cooking spray.
Step 15
• Place a cookie cutter on a baking sheet and fill it with a layer of crushed mints. Bake until the mints melt and fill the cookie cutter (4-6 minutes). Let cool for 3 minutes, then remove from the cookie cutter.
Step 16
• Before serving, place a birthday candle on top of the cake, placing the star in front. Light the candle.

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