Kinder surprise mastic cake

16 servings
1 days 12 hours

For the biscuit, whisk the butter, add the sugar, vanilla and one egg at a time, without stopping whisking. In portions, add the flour sifted with baking powder and salt, alternating with milk and sour cream. Mix everything well every time. Bake a large bark with a diameter of 28 cm and a thickness of about 6 cm (180 gr. -1 hour) and a small bark with a diameter of 20 cm and a height of 2. 5-3 cm (180 gr. -30 minutes). The dough is just enough for this volume. Cut off the tops, divide the large cake into two.

For the ganache, put the chocolate in a bowl (if the tiles, break), and preheat the cream to a weak boil. Pour the chocolate over the cream and leave for 1-2 minutes. Stir until smooth, put in a steam bath and cook, constantly stirring, up to 47 degrees. Cool the ganache and pour into sealed dishes. Withstand the night before use.

Korzhi is also good to withstand a day before assembling the cake. The biscuit will get stronger, and it will be easier for you to collect the cake. Cut the foil board into the shape of your cake (30cm on the long side, 23 on the short side). Place it on top of two large cakes and trim the excess.

Put a small cake on the cake and cut it into size.

In a wide section of large cakes, make a surprise hole. Its diameter should be at least 3 cm smaller than a small bark.

Rinse the lower bark with ganache.

Put the top layer, rinse it with the same layer.

Fill the surprise hole with candy. It can be both kinders and marmalade - all that the addressee of the cake most likes. Cover the hidden compartment with a small bark, press all the barks well against each other.

With a large knife, start leveling the cake and bringing it closer to the egg shape.

Continue with a small sharp knife, as if smoothing corners and irregularities.

Cover the cake with ganache.

Line the surface with a silicone spatula. Place the cake in the freezer for 15 minutes to allow the surface to freeze.

To cover, you need 400 g of red mastic, 500 g of white and 100 g of different colors, little by little.

Roll out the thinly red mastic. Make one edge even. Cover the bottom of the cake with sugar syrup to keep the mastic well on the cake.

Cover the bottom of the cake egg, nourish, trim the edge and polish the mastic with an iron. Make up a little, making it thinner, an edge that's on top.

Roll out the white mastic.

Cover the top and center of the cake with white mastic, entering the red layer and not forgetting to cover the top of the cake with syrup.

Cut the wave from below, make up.

Make a splash of white mastic. Attach drops and waves with syrup.

Cut out templates from paper blanks, and then cut out letters and a rectangular name tag from multicolored mastic.

Put the letters on the syrup. If the letters are multi-layered, roll out the mastic sweeter.

Rinse each layer with syrup. To make it convenient to work with small details, sprinkle them with powder or starch (they are then easy to remove using a dry brush for powder).

Write a name on the tag (or make a bigger tag and wish you something good). Mastic cakes are stored in refrigerators with dry freezing. In refrigerators of the old type, the mastic is covered with condensate.