Mascarpone cream masha and bear cake

12 servings
1 days 8 hours

We bake biscuits in advance (preferably per day). So: - eggs are divided into squirrels and yolks; - beat the proteins until stable peaks form, adding most of the sugar (about two-thirds). We start at the minimum mixer mode, gradually increasing it; - beat the yolks with the remaining part of the sugar; - add a third part of whipped proteins to yolks, mix gently; - we sift flour through a sieve and put it into the egg mass in parts, as if interfering with it with the movements of the blade from top to bottom (you need to interfere without haste, not with energetic movements, but very carefully so as not to "plant" the air mass); - add the remaining proteins to the dough, mix carefully as well; - form (I have 24 cm, but plus/minus 2 cm will not be critical) grease with butter, lightly sprinkle flour on top (this is called a "French shirt") and lay out the dough, level with a spatula; - we send to the oven, heated to 170-180 degrees for 40-45 minutes (baking time will depend on the type of oven, so everything is very approximate), we check for readiness using the dry wooden skewer method. It is important during cooking not to open the oven door so that the biscuit does not fall; - we do not immediately remove the finished biscuit from the mold, let it stand a little (10-15 minutes). During this time, the biscuit itself will move away from the sides of the form and easily come out. Wrap the biscuit in cling film (this will help save the dough the desired moisture and it will crumble less) and leave it until the cake is assembled. The biscuit will need to be soaked. To do this, put raspberries grated with sugar in the piano (I have this from winter blanks, but you can also make it directly from fresh raspberries), pour boiled water at room temperature, mix. The resulting mass is passed through a fine sieve, since the presence of crimson seeds is unacceptable. Everything, thick raspberry syrup for soaking is ready! It's time to do the cream. Beat well-chilled cream (you can even put it in the freezer for 15-20 minutes) to a lush mass (first at low RPM of the mixer, then at higher speeds). Add powdered sugar and vanilla sugar, beat for another 2-3 minutes. We introduce mascarpone cheese, beat to stable peaks. Cool the cream in the refrigerator for 20-30 minutes. We collect cake. We cut the sponge cake into three flat barks (it is convenient to do this with a long saw knife), cut the edges, and leave the sponge cake trimmings for cake pops. Soak each of them with raspberry syrup, generously lubricate with cream (the cream that remains will go to decorate the cake). We send the cake to the refrigerator for an hour. Meanwhile, tackle the rest of the cream by painting it soft pink with gel dye. Then we separate 60 grams from the total mass into a piano and color more intensively (using the dye, you do not need to add much at once, we bring the color to the desired one gradually, so as not to overdo it). We take out the cake from the refrigerator, fill the confectionery syringe with two shades of cream, and deposit the cream strips around the circumference of the cake, then use a confectionery spatula (scraper) to level the cream. We do the same with the surface of the cake. We send the cake for impregnation to the refrigerator for 4-5 hours. In the meantime, you can do toppers, which will be sponge cake pops in white chocolate glaze and with the image of their favorite cartoon characters. To do this, using a blender, grind the biscuit trimmings. Then mix mascarpone with cream, beat them until homogeneous and combine with biscuit crumbs. We mix well and form flat mini-cakes (of such a size that images of characters fit on them). We put them in the freezer for half an hour. While the cake pops are freezing, we will prepare a pastry gel (of course, it is easier to take the finished one). It will be needed in order to attach images of heroes to mini-cakes. You can also cover pictures with gel on top. So, fill gelatin with half of hot water (100 ml), stir. Cook sugar syrup, combining sugar and the remaining water, for which we bring the liquid to a boil and cook then for another 10 minutes. Combine the syrup with gelatin and cool. The gel is ready. Melt some white chocolate in a water bath, dip the edge of the stick into it, and then insert the stick into the cake. Do it neatly. Again, we put future toppers in the freezer (now 20 minutes will be enough). Melt all the chocolate and dip the cake pops into it. Stick them into a stand (foam, jar with rice or buckwheat, etc. ), waiting for the chocolate to thicken. At this time, we cut out images of heroes. I pre-ordered a print on edible sugar paper from an online store. We apply gel to mini-cakes, put a picture on top, press it well and gently. We also apply the gel to the image on top (optional). Let us stand a little for freezing, and store the remaining gel in the refrigerator. We decorate the cake on top with raspberry berries and mint leaves, placing toppers with the image of cartoon heroes among them. Serve on the table, please the kids! Merry holiday for you!