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Mignon chocolate mastic sponge cake

Cooking recipes / Top Picks / Homemade cakes

16 servings
8 hours

Wheat flour - 260 g, Eggs - 10 pcs., Sugar - 300 gr, Vanilla sugar - 20 gr, Baking powder - 4 tea liters, Food poppy - 20 gr, Berries - 100 gr, Cooked condensed milk - 400 gr, Butter - 150 gr, Butter - 30 gr, Marshmallow - 100 gr, Lemon juice - 1 tbsp, Powdered sugar - 400 gr, Turmeric - 2 tea liters, Cocoa powder - 3 tea liters, Kiwi - 4 pcs., Bananas - 3 pcs., Butter - 50 g, Chocolate - 200 g

First of all, beat the eggs onto the dough and gradually add all the sugar.

Beat until the mass increases in volume by 3 times. In portions, sieve the flour with baking powder and gently mix.

After the flour, we introduce poppy, mix.

After poppy berries. We do not add a lot of berries so as not to interfere with the dough to rise.

Pour the dough onto a baking sheet lined with parchment.

You can put some more berries on top.

We level the edges of the dough.

Bake the biscuit for 30 minutes at a temperature of 160-170 degrees. We set the finished biscuit to cool.

As it cools, cut across in half and each half along in two. There are only four cakes.

Beat the cream from condensed milk and oil.

Rinse the lower cake cake on top with cream.

Cut into kiwi rings and spread over the cream.

We wash the second cake with cream on one side and put it on a layer of kiwi and cream on this side.

Then, in the same way, we smear with cream on top, cut bananas and lay out a fruit layer. And we cover everything with a third lubricated bark.

On top, we also smear with cream and lay out fruits now alternating rows of kiwi and bananas.

Cover the top with the last, soaked cream, bark. Press the cake a little on top and put it in the refrigerator for 2 hours to soak.

Before coating the cake with mastic fudge, he needs to round the corners.

We prepare fudge - melt chocolate with butter.

Melt until smooth, stirring in the process.

We coat the cake on all sides with chocolate fudge. Put in a cold place until the chocolate sets.

Meanwhile, we prepare mastic - in a steam bath we melt marshmallow with oil.

Add powdered sugar to the melted mass in portions and mix.

Thus, knead the mastic until a homogeneous viscous mass, after which we will knead with our hands.

Part of the mastic for decoration must be painted brown, part in yellow, and a little white mastic should be left. We use turmeric and cocoa as dyes. We will paint it like this: before kneading the mastic with your hands, mix powdered sugar and cocoa powder on the table.

In this mixture, mix the mastic until fully ready and the necessary color. In the same way, we knead and paint yellow mastic with turmeric.

We roll out the yellow mastic into a thin pancake of such a size as to cover 2/3 of the cake with it. Wrap the pancake around the rolling pin.

Now we unfold the pancake from the rolling pin, covering them with 2/3 of the cake.

We cut off excess mastic, sweep the edge under the cake.

We cover 1/3 part of the cake with brown mastic in the same way.

Cut and sweep the edge of the brown mastic.

We cut out the brown mastic and glue the pocket in its place. We make notches on the mastic with a spoon, imitating seams.

We also cut and glue the helmets. We plan a seam.

Glue pre-prepared white with brown pupils eyes, mouth, glasses. Using confectionery beads, you can give the pupils a shine.

With the last touch, we make hair from mastic and, rinsing its base with water, insert it into the intended slots.

If necessary, we make a number from the mastic and glue it to our pockets. Now the colorful original cake is ready to please your eaters - we serve it to the table and enjoy it!