Servings:
8
Prep time:
50
Cooking time:
30
INGREDIENTS
- - 250 g of mascarpone
- - 150 ml of milk
- - 130 g of sugar
- - 130 g of white chocolate
- - 120 g of wheat flour type 00
- - 70 g of cocoa powder
- - 70 g of butter
- - 50 ml of coffee
- - 30 grams of rice flour
- - 8 g of yeast
- - 1 egg
- - 1 pomegranate
- - ½ teaspoon of cinnamon powder
INSTRUCTIONS
- Sift the flours into a bowl, then add the cocoa powder, baking powder and cinnamon. Mix together the milk and the coffee and mix them gradually to the flour.
- Mash in another bowl the softened butter and cut into chunks. Helping you with a whip mount it to foam together with sugar; at the end incorporate the egg.
- Combine the cocoa butter-based dough and mix until you have a smooth paste. Then pour it into a mold in the shape of Christmas tree about 25 cm long, already buttered and floured. Bake at 180 ° C for 25-30 minutes.
- Heat the mascarpone without bringing it to a boil, add the white chocolate into pieces, remove from heat and let dissolve. Then stir well to mix the two ingredients.
- Let cool the sweet tree and turn it out on a tray. Cover it completely and evenly with mascarpone cream; then keep in the refrigerator for about a quarter of an hour.
- Decorate the tree with the pomegranate seeds. Let it sit for an hour in the refrigerator before serving. Along with the pomegranate, you can use other seasonal fruit to decorate the tree: cut a slice of pineapple triangles and a half kiwi slices, divide a tangerine to wedges. With these embellish both the contours and the surface of the cake. The final decoration can also be performed with small cookies, chocolate chips, sprinkles, nuts or other Christmas items to choose from.
