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Unicorn cake for girl without mastic
10 servings1 day
Eggs - 8 pcs., Wheat flour - 460 g, Sugar - 460 gr, Milk - 320 gr, Butter - 160 gr, Soda edible - 0.5 kgl, Vanillin - 1 gr, Strawberry - 500 gr, Sugar - 2 tbsp, Starch - 1 tbsp, Cream fat - 450 gr, Powdered sugar - 4 tbsp, Chocolate - 30 gr, Cream fat - 400 gr, Food coloring - 1 gr, Powdered sugar - 3 tbsp
How do I make a Unicorn cake for a girl without mastic? Prepare the necessary ingredients for the biscuit. Turn on the oven 180 degrees beforehandCombine the eggs with the sugar and whisk at the maximum rpm of the mixer into a lush mass. 
Put the butter and milk on the heat, bring to the boil and cook a little so that the oil melts. Sift the prime flour through a sieve and combine with soda and vanillin. 
Alternately, in several steps, add flour and hot milk mixture to the beaten eggs. Intervene everything carefully, with the help of a whisk. The dough should remain lush and airy. 
Pour the entire amount of dough into 3 baking trays from a regular gas oven. Pre-line the baking trays themselves with baking paper. Bake all three biscuits in the oven, preheated to 180 degrees, for 15-20 minutes each. The exact time depends on the power of your oven. Cool the finished biscuits and separate from the paper. 
Prepare the necessary ingredients for the filling. Cut the strawberries into pieces and mix with the sugar and starch. Place on heat and, with constant stirring, bring to a boil. When heated, the sugar will dissolve, and the whole mass will become thick. Cool the finished strawberry filling completely. 
Prepare the necessary ingredients for the cream. Combine the oily cream, at least 33% oily, with powdered sugar and whisk into a puffy, stable cream. 
Cut out the outline of the unicorn from each biscuit cake. 
Soak each sponge with syrup or water. Spread the cream over the entire surface and lay out the strawberry filling so that it does not reach the edges a little. 
So collect the whole cake. Coat it on top and sides with cream and put it in the fridge for a few hours so it soaks well and the cream freezes. 
On a frozen cake, cut the recess near the horse's nose slightly with a sharp knife to make it slightly more bulging than the torso. To design, melt the chocolate with a small amount of cream. Make the eyes, ear and outline of the head chocolate. 
To decorate, whisk the fatty cream with icing sugar and use a pastry bag and nozzle to decorate the entire unicorn surface with white cream. Then, using a food dye, select the eye, eye and horn. 
Decorate your nose with the last step and make a unicorn mane. Put the cake in the fridge for some more time so that the cream dyeing has time to freeze a little. Have a nice tea party!