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Cake barrel with caviar

Cooking recipes / Top Picks / Homemade cakes

16 servings
1 day

Biscuit cakes - 500 gr, Cream cream - 700 gr, Mastic - 600 gr, Food coloring - 2 gr, Sugar syrup - 50 ml, Gelatin - 10 tbsp, Water - 320 ml, Sunflower oil - 1 tbsp.

The basis for this cake can be anything from plain biscuit to honey or snicker. When assembling the base, slightly round the sides and make a bead on top. Under the mastic, the cake should be very well cooled.

From chocolate-colored mastic, roll out a strip that will be more than the height of the cake in width. Apply a pattern that mimics wood to it.

Cut the strip into makeshift boards.

Grease the cake with sticky syrup, attach the mastic boards to it. Line up, nourish.

Make a barrel lid - a simple circle. Attach it to the sugar syrup.

Paint the cake brown, make cross rings. Apply circles on rings that simulate fasteners.

Paint the rings with bronze.

To make dessert caviar, pour about 10cm of sunflower oil into a wide, flat container and freeze it. It will become very thick. In hot water, dilute the orange gelatin (peach and strawberries, for example, combine). Collect the liquid jelly into the syringe and drip it into the oil. Jelly balls will immediately freeze and sink to the bottom. Put the caviar in the cold for 4 hours and then drain the oil. Fill the barrel with caviar.