Baby masha and bear cake

8 servings
5 hours 45 min

Bake biscuits: - beat eggs with sugar until stable peaks; - sieve the flour and baking powder, mix gently with a silicone spatula; - lubricate the mold (diameter 16-18 cm) with butter, pour half of the dough into it, send it to the oven, heated to 200 degrees, bake until rosy (about 15-12 minutes); - sieve cocoa into the rest of the dough, mix gently until homogeneous; - we bake according to the same principle as the first part. We give the biscuits a "rest" for at least one hour, in the meantime we will prepare a cream for rinsing with cakes, as well as ganache and glaze. We prepare the cream: - beat sour cream with sugar until homogeneous; - send to the refrigerator until the cake is assembled. We peel bananas, cut them into circles. Pineapples rest on a sieve. Nuts (if raw, dry a little in the oven or in the microwave) are crushed, but not finely. Let's make ganache: - we break chocolate into pieces; - put the butter and chocolate in a saute pan, place in a steam bath until they are completely dissolved; - cool at room temperature, then send to the refrigerator for half an hour; - everything, butter and chocolate are frozen, beat them with a mixer until fluffy. Ganache is ready to cover the cake! Let's make chocolate glaze. To do this, heat the cream over a fire, add cocoa, pour out sugar and stir with a whisk until the sugar crystals are completely dissolved. Cool to 37-38 degrees and gently pour over the chilled cake, forming beautiful leaks (on a cold surface, the glaze quickly sets). We send to the refrigerator for half an hour. We collect cake: - we divide each biscuit into two cakes (in the end four will be released); - slightly impregnate the cake with juice from canned pineapples; - lay out the first chocolate cake, wash with cream, lay out pineapples; - cover with white bark, rinse with cream, lay out bananas; - the next cake is white, rinse with cream, sprinkle with nuts; - do not lubricate the final chocolate cake from above; - lightly press the cake with your palm, send it to the refrigerator for an hour. We take out the cake and ganache (if it managed to grab, beat it again with a mixer), apply it to the whole cake: on top and around the circle, using a culinary spatula. The first coating is rough - with its help we fill all the voids and irregularities. We send it to the refrigerator for 30-40 minutes, after which we cover it with the second, final, layer. We put it in the refrigerator again for 30-40 minutes. The most interesting thing left is to decorate the cake. To do this, we use figures made of mastic (you can mold them yourself or buy ready-made ones) and fresh berries: blueberries, raspberries, strawberries (you can take any to your taste). We decorate the bottom with a confectionery sprinkle in the form of cute stars. After waiting for your starry hour, the cake will surely bring you generous compliments from guests! And most importantly, your child will be delighted!