Masha and the bear waffle cake without mastic

As usual, we start with a biscuit. To do this, break the eggs into a bowl, add sugar, beat until the volume increases twice. Then sift the flour into the resulting mass, mix. We lubricate the mold with vegetable oil (I always use a split mold - it's very convenient), pour in all the dough, level the surface with a spatula and send it to bake in the oven, preheated to 200 degrees, for about 20-25 minutes. Do not open the oven door during baking! We cool the finished biscuit at room temperature and only after that we remove it from the mold.

We dilute gelatin in water, give it time to swell (about 15 minutes). Meanwhile, we put cottage cheese in a bowl, pour cream, cut bananas, pour sugar and vanilla. All components are mixed with an immersion blender until the mass becomes completely homogeneous and bubbles appear on the surface. Gelatin is dissolved in a water bath (do not let it boil!!!), then pour a thin stream into the curd mass, while stirring vigorously.

Assemble the cake:
- immediately cut the sponge cake into 2 cakes;
- we put the bottom cake in a detachable form, impregnate it with juice (I took banana juice, since we also have banana souffle);
- pour out the souffle, level it;
- we impregnate the second cake with juice and spread it on top of the souffle.

We send the future cake to the refrigerator for two hours, and in the meantime we will do the cream for the decor. To do this, beat the cooled cream to peaks, pour in the sifted powdered sugar, add cream cheese and whisk until a homogeneous creamy consistency. We send the cream to the refrigerator for an hour.

We take the finished cake out of the refrigerator, remove it from the mold (there are no problems with the split mold at the same time). Part of the cream (150 g) is colored with a gel dye in a soft pink color. Apply a light cream to the circumference of the cake with a pastry syringe, level it with a scraper. Then we apply a chaotic pink cream, and shape it with the back of a teaspoon.

Almost the finish line! We cover the surface of the cake with an edible photo print (ordered in a pastry shop) with your favorite cartoon characters and decorate marshmallows, confectionery sprinkles. The remaining cream is tinted with blue dye and decorate the cake with a pastry syringe, using different nozzles. That's all! We send it to the refrigerator for 60 minutes.

Serve the cake on the table to the stormy applause and enthusiastic cheers of the guests!

Merry holiday!