Christmas cake

Preparation

1. In our glass we place the butterfly. We add the 3 eggs and 150 g of sugar. We schedule it during 6 minutes at 37 ° at speed 4. 

2. When the blending is finished, we program again 6 minutes at speed 4. This time without temperature.

3. We have the rest of the ingredients on hand: the envelope of yeast, the 175 g of wheat flour, the 50 g of almond powder, the tablespoon of sugar, the zest of one lemon, the 100 g of oil and the natural yogurt . We program during 6 seconds at speed 4.

4. We prepare the mold for the oven by spreading it with a tablespoon of butter. We heat the oven to 200° with heat up and down. We pour the dough into the mold.

5. When the oven is hot, we put the mold in. We let it bake for 25 to 30 minutes. If we notice that the surface is toasting too much halfway through cooking, we can cover it with aluminum foil.

6. We prepare the cream: in the clean glass and with the butterfly, we pour the 500 ml of very cold cream together with the 100 g of sugar. We put it to beat between 40-50 seconds at speed 3,5. The time is indicative since the cream may need more or less time, depending on how cold it is. We try to do it 40 seconds And if it needs more time, we beat it a little more, but without going overboard.

7. When we have the cake baked, we let it warm or cool and then we unmold it. Once completely cool, we decorate it with the whipped cream. Then we will decorate it with the candied orange, the cherries and the chocolate cookies.