Masha and bear gingerbread cake

10 servings
12 hours 20 min


1. I took classic biscuit cakes as the basis of the cake. Here is the process: - we separate the yolks from the proteins; - beat the proteins into a lush foam, gradually pour sugar (half of the specified norm), beat to strong peaks; - beat the yolks with the remaining sugar until the mass becomes white; - we combine proteins with yolks and pour flour (we pre-sift flour 2-3 times, this is important), slowly interfere with the dry ingredient in the egg mass with movements from top to bottom; - the bottom of the detachable mold (I have 16 cm in diameter) we line with parchment and pour dough into it; - bake the biscuit in the oven preheated to 180 degrees for 40 minutes (time depends on the type of oven, you may need a little more or less, here you need to follow the process); - let the finished biscuit cool in the form, then carefully remove and leave to rest on the grill.

2. And now that the biscuit is ready, you need to cook the syrup for soaking. Pour water into the sauté pan, pour sugar, add a couple of drops of vanilla extract, send it to the heat, bring it to a boil and wait for the sugar to dissolve completely, then cool.

3. Let's deal with berry mousse: - we pour blueberries into the bowl of a blender, grind them to a puree state; - pour gelatin into the piano and fill with cold water, leave for 10 minutes; - in a separate container, beat cold sour cream with mascarpone cheese and sugar until homogeneous; - introduce blueberry puree into the obtained lush mass, beat again; - melt the swollen gelatin in the microwave for 10-15 seconds (do not allow the mass to boil! ) And introduce it into blueberry cream; - beat the well-chilled cream to a dense mass and gently mix into the mousse.

4. Cut the biscuit into three cakes (if the top is not perfectly even, it is better to cut it). Put the first cake in a detachable form (mousse cakes are collected just like that! ), Soak with vanilla syrup, pour out half of the blueberry mousse, cover with the second cake (you don't need to press hard, only slightly), again, soak and pour out the remaining mousse. We cover the cake with beautiful flat bark and send it to the refrigerator for 4-5 hours.

5. While the cake is in the fridge, we don't miss it, but make cream to level the surface of the cake, I have this cream. So: - beat the well-chilled cream using a mixer to a dense consistency; - we rub curd cheese through a sieve a couple of times and interfere with the cream mass; - in parts we introduce sugar powder, each time beating the cream with a mixer; - Paint the 1/3 part of the cream pink using a food dye, leave the rest white.

6. We take out the cake from the refrigerator, remove it from the mold, carefully transfer it to the substrate and level the surface with white cream, smoothing out the angularities and irregularities with a special culinary spatula, send the cake to the refrigerator for half an hour. After the specified time, we treat the surface of the cake again, only the "foundation" is painted pink using part of the cream with the dye. Here you need to work carefully and carefully, as it will be the finish layer. Make the sides of the cake embossed with a special spatula. We send the cake to the refrigerator for an hour.

7. To make the surface of the cake beautiful, we will prepare a glassage: - fill gelatin with a little water (50 ml), let it swell; - in a separate bowl, dilute the milk with the remaining water, add sugar, mix, put on heat; - as soon as the milk syrup boils, add glucose syrup, bring the mass to a boil and remove from the heat, then immediately introduce swollen gelatin into the mixture, mix until homogeneous; - grind the chocolate and pour milk syrup, mix thoroughly; - add the dye (in this case, pink), mix and pour over the surface of the cake.

8. And now about the decoration) This time I did not sculpt mastic figures, I decided to bake gingerbread toppers and originally decorate them. I cooked gingerbread the day before the cake was assembled: - pour cinnamon, ground nutmeg, coriander and cardamom into a bowl, as well as wheat flour, sieve the resulting mixture through a sieve; - beat the softened butter with sugar, break the egg and add honey; - from the dry and oil mixture, mix soft dough, which does not stick to hands; - we roll the dough into a large layer, about 3 mm thick, and using molds we cut the necessary figures (I have circles, flowers and the number

3); - put gingerbread on a baking sheet lined with parchment, and bake in the oven, heated to 180 degrees for 15 minutes; - we cool the ready-made gingerbreads on a lattice; - roll white and pink mastic into a thin layer and cut out figures using molds that were used to design gingerbread; - mix honey and vodka in a ratio of 1: 1, lubricate with a gingerbread solution and "glue" a mastic decoration to it, smooth the edges with your fingers to get a neat result; - cartoon characters and the inscription "Happy birthday! " I ordered in a confectionery store (edible photo-printing on mastic), cut out circles and glued with the help of the above composition on a carrot. Beauty! This is such a handsome man, a glimpse! Delicious cake, fun holiday and unforgettable emotions!