Smeshariki cream baby cake

12 servings
11 hours

How to make Smeshariki's baby cake from cream? Prepare the necessary products. Under the cream, we will have a & quot; Snickers & quot; cake. The amount of ingredients is indicated for the 26 cm diameter mold. If your smaller diameter cake tin (20-21 cm), then the number of ingredients should be divided into 1. 5. For example, 6 eggs divided into 1. 5 will be 4 eggs, etc.

Whisk the chicken eggs with the sugar on a high speed mixer for 5 minutes until whitened and bulking up. Sift the flour, baking powder and cocoa through a sieve. Then, in parts, in several approaches, add the dry flour mixture to the sugar-beaten eggs and gently mix with the spatula from top to bottom. The dough will turn out like thick sour cream. Pour it into a tin, cover the bottom with baking paper. Bake for 30-35 minutes in an oven preheated to 180 degrees.

Flour from different producers has different properties, so less or more may be needed. The baking time is approximately, focus on the features of your oven. Remove the finished sponge from the oven and leave to cool in the tin for at least 10-15 minutes, but better for longer. Then remove it from the mold and turn it over and let it lie on the grill. Cut the completely cooled biscuit into two parts with a long sharp knife.

Third cake cake & quot; Snickers & quot; will be meringue. For meringue, take the proteins of 3 medium-sized eggs and 180 grams of sugar. Wash the eggs with soda before use, as harmful bacteria may be on their surface.

All dishes and the whisk of the mixer must be dry, it depends on whether the proteins will rise. Whisk the whites with the sugar until cool peaks for 10-15 minutes.

Take the bottom of the split shape in which the biscuit was baked and put it on the baking paper. Circle with pencil. Place a sheet of paper with the resulting circle on a baking sheet and fill the circle with whipped mass. Spread the meringue a little without reaching the boundaries of the painted circle, as when drying it spreads a little 1-1. 5 cm. Bake the meringue for about an hour at a temperature of 120 degrees. Remove the finished meringue from the oven and leave to cool.

Now let's make butter cream.

Take the butter at room temperature, whisk in a deep bowl with a mixer until smooth. Then, one spoon at a time, gradually add the cooked condensed milk, continuing to beat the cream until you add all the condensed milk. It is advisable to get butter from the refrigerator two hours before making the cream, this will provide you with a good result. Choose a natural oil with a high percentage of fat, without vegetable fats.

Next, take the peanuts. Toast it in a dry pan and leave to cool. When the roasted peanuts cool, all the husks are removed from it very easily. Put nuts aside, we will need them later.

To impregnate the cake, cook the syrup from sugar and water in a ratio of 1: 1. To do this, pour water into a saucepan, pour sugar there and put the dishes on a medium heat. Stir the syrup periodically. Optionally, you can add a spoonful of cognac.

You don't need to cook syrup for a long time, only to dissolve all the sugar. Let the finished syrup cool.

We start assembling the cake. Place the first chocolate sponge cake on a dish or special cake substrate and soak well in the syrup. Then coat the cake with half of the butter cream. Sprinkle with half the fried peanuts. Place a layer of meringue on top. Brush with the remaining cream, sprinkle over the peanuts and cover with a second biscuit bark. Soak the biscuit with syrup on top. Leave the cake to soak for a few hours, or better overnight in the fridge.

Let's make protein custard. Pour 300 grams of sugar into the sauté pan and add 80ml of water. Set to cook on the heat. Stir constantly at first until all the sugar is solved. At this time, beat in a deep bowl with a protein mixer with vanilla sugar until the peaks are 7-10 minutes. The syrup must be boiled to a temperature of 120 degrees. When the syrup is ready, add a pinch of citric acid to it and pour a thin stream into the proteins, continuing to beat the cream with a mixer.

How to make a cake drawing? Print any picture you like on a piece of paper. Attach the sheet to a transparent file. Then take 3-4 cubes of chocolate, place them in a pastry bag and melt in the microwave in pulses of 10-15 seconds.

Cut off the tip of the pastry bag and circle the contours of the picture with chocolate. Chocolate should not be hot, otherwise it will be too liquid and will simply drain.

Send the chocolate picture file to the fridge for 10 minutes. Remove a piece of paper from the file, it will no longer be useful to us.

Lightly line the soaked cake with protein cream, a small layer. When the chocolate is set, flip the file down with a picture and place on the cake. The chocolate picture will stick to the cream and be easily transferred when we remove the file.

Paint protein-custard cream in small portions in different colors using culinary dyes. Leave a little less than half the volume of the cream unpainted, it will be needed to decorate the sides of the cake. Transfer the cream of the same color into a small bag or paper converter and cut off the tip.

Squeezing out the cream a little, literally dot the picture. It is desirable to make cream dots in one direction, it will be more beautiful.

When you need a cream of a different color, take a new cream bag or make a new paper converter, fill with a different color cream and continue to color the picture.

With the help of a special nozzle for cream & quot; weed & quot; design a clearing. If desired, you can also perform a clearing in the previous technique.

Fill the space left at the top of the picture with white cream using the nozzle & quot; small closed star & quot; No. 30. You can paint the cream blue if desired - it will be the sky over the mixes. Garnish the sides of the cake with white cream zigzags using the same nozzle.

The cake is ready, in the cut it looks very beautiful. Pour in hot tea, coffee or cocoa. Enjoy your meal!