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Ninja turtle cake without mastic

Cooking recipes / Top Picks / Homemade cakes

16 servings
6 hours

Butter - 40 g, Eggs - 5 pcs., Water - 3 tbsp, Sugar - 185 gr, Wheat flour - 185 gr, Vanilla sugar - 1.5 pak., Baking powder - 1.5 tea liters., Food coloring - 10 g., Butter - 30 gr, Eggs - 3 pcs, Water - 2 tbsp, Sugar - 125 gr, Wheat flour - 125 gr, Vanilla sugar - 1 pack., Baking powder - 1 tea liter, Cocoa powder - 40 g, Sugar - 150 gr, Mascarpone - 250 gr, Cream - 100 gr, Cottage cheese - 100 gr, Vanillin - 0.3 tsp, Butter - 40 gr, Eggs - 2 pcs., Sugar - 2 tbsp., Wheat flour - 2 tbsp., Chocolate - 70 gr, Milk - 250 ml, Butter - 200 gr, Sugar - 200 gr, Food coloring - 10 gr, Cream - 1.2 l

How do I make a Ninja Turtle cake? Bake the base cake in a large split shape (20-24 cm), the top biscuit in a smaller shape (about 16-18cm). For the cream, take fat cream. If you have lumpy cottage cheese, rub it in a blender until smooth. For chocolate cream, you need soft butter, so take it out of the refrigerator in advance so that it has time to soften. Melt the dark chocolate in the microwave or in a water bath.

We will assume that the biscuits for this cake you have already baked. One is green, the second is chocolate. Let the biscuits cool, then cut each into three pieces. You get 6 cakes. The shape in which the large biscuit was baked is covered with cling film and start assembling the bottom of the cake. At the bottom we should have the first green bark. Spread it with cheese cream and spread it evenly over the surface.

Brush the second green cake with chocolate cream. Spread layer after layer of corgis, alternating between mascarpone and chocolate creams.

The smaller diameter mold is also covered with cling film and start assembling the top of the cake. Rinse the lower chocolate cake with chocolate cream first.

Place a second biscuit cake on top and coat it with mascarpone cream.

Place the top layer, wrap it in cling film, press slightly.

Leave the cakes to soak in the cream under the film.

Place the bottom of the cake from the mold on a substrate lined with parchment. Combine the leftover creams, place them on top and flatten on top with a silicone spatula.

Place the top, smaller portion of the cake on top. Flatten the shape and remove the excess cream with your shoulder blade. Remove the split mold.

In a separate container, mix the chilled cream (30% fat) with the sugar or sugar substitute softened with butter and whisk together the garnish cream. Paint about three-quarters of the cream with green food dye.

Coat the resulting green cream with a cake, giving it the shape of the head of the character of your favorite multifilm.

Apply the contours of the elements of the head - mask, eyes, mouth - shallowly with a toothpick on the cream.

Paint most of the remaining white cream with red dye. Paint some of it dark blue. Leave a little white cream.

With a dark blue cream, circle the outline of your mouth and draw your eyes.

Paint over your mouth with white cream.

Apply a mask with red cream.

Use a dark cream to draw the contour of your teeth.

With white cream, paint over your eyes and mark the highlights on the pupils (as in the photo).

Carefully remove the parchment from under the cake.

Where necessary, flatten the cream with a shoulder blade. Hide the cake in the fridge and let the cream set. Bright and original cake is ready!