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Cake pillow with mastic crown

Cooking recipes / Top Picks / Homemade cakes

24 servings
12 hours

Chicken eggs - 8 pcs., Sugar - 200 g, Cocoa powder - 40 gr, Wheat flour - 200 gr, Soda food - 4 gr, baking powder - 4 tea liters, Sugar - 200 gr, Cherry - 500 gr, Water - 1 pack., Fatty cream - 500 gr, Cooked condensed milk - 3 tbsp, Vanillin - 1 g, Chicken eggs - 2 pcs., Wheat flour - 160 gr, baking soda - 0.25 gr, baking powder - 10 gr, Vanillin - 1 gr, Condensed milk - 380 gr, Salt - to taste, Fat cream - 175 ml, Cooked condensed milk - 1.5 tsp, Yogurt - 100 gr, Peaches - 1 pc., Bananas - 1 pc., Kiwi - 1 pc., Chocolate - 500 gr, Butter - 250 gr, Mastic - 800 gr, Food coloring - to taste, Confectionery sprinkle - to taste, Butter - 50 gr, Starch - 50 gr

-----The roots of the lower tier. It is better to cook cakes in turn, for this you need to measure half of the ingredients for the first and second cakes. The size of the bottom of the cake is 18 by 18 cm, so a shape of 20 by 30 cm is taken and two cakes are baked, then three - two solid 20 by 20 cm and one composite of the remains are made of them.

Break 4 eggs into a whisk container (and then for the dough), add the sugar and whisk until fluffy (a wide ribbon from the corollas). The better the eggs are beaten for the biscuit - the more magnificent, tastier it is, and for such cakes it is even more important - more stable.

Combine dry ingredients - flour, baking powder, soda, cocoa, you can add a pinch of salt to shade the sweet taste. Add the dry ingredients to the egg mixture and mix. Sift.

The dough is ready. Brush the bottom of the biscuit tin with butter. The walls are not greased, so the biscuit rises higher and more evenly (if greased, there will be a slide in the center, and the biscuit will be lower at the edges).

Put the dough in the tin, flatten with a spatula.

Bake at 155-160 degrees for 10-15 minutes. Leave to cool completely.

Remove the biscuit - cut it around the perimeter and turn it over, it will drop out. ---- Also bake the second cake. Divide the finished cakes into two 20 by 20 cm and one composite of two 10 by 20 cm pieces.

-----To impregnate the lower tier, cook the cherries in water with sugar (boil, boil for a couple of minutes and leave to cool). Cherries - in a colander, syrup - for impregnation.

-----For the cream of the lower tier, whisk the cream until fluffy. At the end, add condensed milk and vanilla and mix -----Assemble the lower tier. Put the bottom cake (whole) on the cake board. Soak it in cherry syrup a little. Brush on top with cream (cream thickness is equal to the thickness of the bark).

Put the cherries on the cream.

With the second bark, lay out a composite of two pieces. Brush it with cream, too.

Top with the cherries. Soak the corge, which will be the uppermost, with the syrup on the bottom, then turn over and place on two of the cream cakes that have already been collected.

Like this. Allow the blank to freeze in the refrigerator for an hour.

Cut the blank in the form of a pillow. It is convenient to do this with a bread knife.

-----Ganash is made from confectionery glaze. It, unlike chocolate, does not melt in warmth. If you are making cake for home or in winter - feel free to make ganache with chocolate in the bars. Measure the glaze (or chocolate).

Melt the icing on a steam bath (when the water is not touching the bottom of the chocolate bowl). Do not heat up a lot - wait until half the glaze melts, then remove from the stove and mix - and the temperature drops and everything melts and becomes homogeneous. When overheated, chocolate can curl up, unpleasant.

Add soft butter to the chocolate mass (do not heat it, just remove it from the refrigerator first).

Stir in large clumps of oil.

Whisk with a mixer (or whisk, long) until smooth and smooth.

Stir and leave to cool. At this stage, choose a convenient consistency of ganache for yourself - it is convenient for someone to cover the cake with liquid ganache, someone more pasty.

Cover the bottom-level workpiece.

As far as you can, level the ganache and put the workpiece in the cold, freeze for an hour.

Then apply a second layer of ganache if you need to close the pits or level something. Put back in the cold until set.

Smooth the frozen ganache to a perfectly even surface with warm hands.

----- Corgi for the lower tier. The dough is prepared all at once. In the photo - the double norm of products for round cake. You will have half the norm and a square blank for the upper tier of cake pillow. Prepare all the ingredients.

Whisk the eggs with a pinch of salt.

Add the condensed milk and stir.

Combine the flour, soda, baking powder and vanilla.

Sift to the milk-egg mixture.

Mix well. The dough is ready.

Prepare 2 sheets of parchment according to the size of the tray.

You can bake large cakes and then cut 14 by 14 cm squares from them, or you can draw squares on parchment - choose.

Turn the parchment upside down and oil the paper.

Apply the dough in a thin layer.

That's the way it is. For square cakes, you can use the entire area of paper, or squares of the desired size.

Bake the cake at 220 degrees for 5 minutes. While one is baking, prepare another sheet of dough. In a warm state, the cakes move well away from the paper.

Just like that, let it cool.

Align the cakes to size. We have 14 by 14 cm square.

----- Top tier cream. Add the condensed milk to the cream.

Whisk until fluffy.

The mass will be lush and thick.

Add the yoghurt (better that it complements the fresh fruit you use well to taste).

Whisk again (stir) and the cream is ready.

----- Assemble the top tier (workpiece). Cut the fruit into thin slices.

Put the cakes on a flat surface, rinse with cream.

Shift with fruits, and so until the corgi run out.

Let the blank set, and then, like the lower tier, rinse with ganache in three steps.

----- Cake assembly Crown pillow. Roll out the white mastic into a thin layer and cover the bottom tier blank with it. Smooth, level the surface, cut extra, wrap the edge under the lower bark. Walk through the iron.

The ruler will outline half the height of the pillow - there will be a mastic lace.

Use a spike roller to simulate the line.

In two directions. You can pre-mark the size of the seams, you can make eye contact.

Do the same with the workpiece of the upper tier.

Skewers must be inserted into the lower tier for stability of the upper tier. Insert the skewer to the bottom, mark the top of the mastic, remove the skewer slightly, cut it with tongs and insert it back.

This is how it turns out. 4 skewers are enough here.

Wash the place of connection of two tiers with ganache.

Install the upper level on the lower level. Let it freeze.

For the crown, paint the mastic yellow and roll out and cut into an 8cm wide strip.

Cut a serrated upper edge.

Prepare a bucket of mayonnaise or sour cream - to dry the crown in the right position.

Powder the bucket with starch and transfer the crown mastic.

Cut the edge, stretch as far as you lack, and glue the ends.

Leave to dry for an hour.

Use mold to make details to decorate the crown.

Large and small motifs.

Glue the decor to the crown with food glue.

Brush off the remaining starch and let dry.

Paint the crown gold or bronze.

Using glue, place the crown on the pillows.

Paint part of the mastic in blue and make cords and tape for the inscription. Make 8 buttons in advance with the help of Moldavians and let them dry. Attach the cord to the pillows.

Make a piece of mastic thin and put it into the extruder with the Herbal nozzle. For brushes, squeeze the mastic in the form of threads and immediately apply-cut the pillow to the corner. So several times to the right pomp of the brush.

Attach the button to the place of connection of the brush with the pillow.

Here's a closer look. Repeat with the rest of the corners.

With a small balloon, make recesses at the intersection of the lines.

Stick pearls in the recesses.

Dilute the white ink for the inscription.

Write a wish in white paint. Here - the Queen Mother.