Composition / ingredients
Cooking method
1. Beat mascarpone with a mixer until fluffy. Pour condensed milk in a thin stream, but not all at once, but in parts. Beat until a stable dense mass is formed. We will smear the cakes with this cream and we will cover the cake with it.
2. Dry the peanuts in a frying pan, then peel and chop coarsely. You can chop it with a knife or in a food processor.
3. We adjust the biscuits to the desired diameter - 18 centimeters. Then divide into cakes, cutting them lengthwise into two parts. Sugar syrup is combined with rum. The resulting syrup is soaked in cakes.
4. We smear the first cake with a thin layer of cream, spread the meringues, sprinkle with nuts. Cover with cream so as to fill the voids. Thus we collect the whole cake. The surface of the cake is leveled with the same cream. We send the cake to the refrigerator for 8-10 hours (overnight).
5. Prepare the cream for the decor. Beat butter at room temperature with a mixer into a fluffy mass, about 5-7 minutes. Then gradually introduce powdered sugar without stopping whipping. Sift the powder. Pour cold milk into the resulting cream and add a pinch of vanilla. We continue to beat for 5 minutes at maximum speed.
6. We divide the cream into 4 parts. One is painted green, the second is light purple, the third is dark purple, the last part remains white. Mix the dye with the cream with a spoon, without whipping.
7. We put the cream in a cooking bag and use the nozzles to form flowers. It is convenient to form flowers on the so-called confectionery nail. cover the nail cap with parchment, form a flower. Then carefully remove it and place it on a board and send it to the freezer. We place each next flower on the same board in the freezer.
8. After 30-40 minutes, you can decorate the cake with flowers. The buttercream hardens, and they are easily removed from the parchment. Only you need to decorate quickly, otherwise the cream melts from the warmth of your hands. Additional green leaves can be formed right on the cake decorated with flowers. The finished cake should stay in the refrigerator a little longer, at least for an hour.
Have a great holiday!
The caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Raw peanuts with shells - 564 kcal/100g
- Raw peanuts without shells - 568 kcal/100g
- Boiled peanuts - 376 kcal/100g
- Roasted peanuts with shell - 582 kcal/100g
- Roasted and salted peanuts - 585 kcal/100g
- Peanuts nuts - 568 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Rum - 75 kcal/100g
- Vanillin - 288 kcal/100g
- Powdered sugar - 374 kcal/100g
- Mascarpone cheese - 412 kcal/100g
- Sugar syrup - 300 kcal/100g
- Food coloring - 0 kcal/100g
- Meringues - 366 kcal/100g
- Sponge cakes - 258 kcal/100g
