Masha and the Bear children's cake

Bake biscuits:
- beat eggs with sugar until stable peaks;
- sift flour and baking powder, mix gently with a silicone spatula;
- grease the mold (diameter 16-18 cm) with butter, pour half of the dough into it, send it to the oven, preheated to 200 degrees, bake until golden (about 15-12 minutes);
- sift cocoa into the rest of the dough, mix gently until smooth;
- bake according to the same principle as the first part.
We give the biscuits a "rest" for at least one hour, in the meantime we will prepare a cream for smearing the cakes, as well as ganache and glaze.

Preparing the cream:
- whisk sour cream with sugar until smooth;
- we send it to the refrigerator before assembling the cake.

Peel bananas, cut into circles. We throw the pineapples on a sieve. Nuts (if raw, dry a little in the oven or in the microwave) are crushed, but not finely.

Prepare the ganache:
- break the chocolate into pieces;
- put the butter and chocolate in a saucepan, put it in a steam bath until they completely dissolve;
- cool at room temperature, then put in the refrigerator for half an hour;
- everything, butter and chocolate are frozen, beat them with a mixer until fluffy. The ganache to cover the cake is ready!

Let's prepare the chocolate glaze. To do this, we heat the cream on the fire, add cocoa, pour out the sugar and mix with a whisk until the sugar crystals completely dissolve. Cool to 37-38 degrees and gently pour the cooled cake, forming beautiful smudges (on a cold surface, the glaze quickly sets). We send it to the refrigerator for half an hour.

Putting together a cake:
- we divide each biscuit into two cakes (as a result, four will come out);
- lightly impregnate the cakes with juice from canned pineapples;
- spread the first chocolate cake, smear with cream, spread pineapples;
- cover with white cake, smear with cream, spread bananas;
- the next cake is white, smeared with cream, sprinkled with nuts;
- we do not lubricate the finishing chocolate cake on top;
- lightly press the cakes with the palm of your hand, send them to the refrigerator for an hour.

We take out the cake and ganache (if it managed to grab, beat it again with a mixer), apply it to the whole cake: on top and around the circumference, using a culinary spatula. The first coating is rough - we use it to fill in all the voids and irregularities. We send it to the refrigerator for 30-40 minutes, after which we cover it with a second, finishing layer. Again put in the refrigerator for 30-40 minutes.

The most interesting thing left is to decorate the cake. To do this, we use figures made of mastic (you can mold them yourself or buy ready-made) and fresh berries: blueberries, raspberries, strawberries (you can take any to your taste). At the bottom we decorate with confectionery sprinkles in the form of cute stars.

Having waited for its finest hour, the cake will undoubtedly bring you generous compliments from the guests! And most importantly - your child will be delighted!