Children's Smeshariki Cream Cake

Step-by-step cooking

1. Step 1:

   There is a cake called "Snickers" hidden inside under the protein custard. To bake a chocolate sponge cake of a large cake "Snickers" with a diameter of 26 centimeters, we will need: 6 eggs, 240 grams of sugar, 50 grams of cocoa powder, 1 sachet or 1.5 teaspoons of baking powder for the dough. If your cake mold is smaller in diameter, 20-21 centimeters, then the number of ingredients should be divided by 1.5. For example, 6 eggs divided by 1.5 will be 4 eggs, etc.

2. Step 2:

   

   Beat chicken eggs with sugar at high speed with a mixer for 5 minutes until they turn white and increase in weight in size. Sift flour, baking powder and cocoa through a sieve. Then, in parts in several approaches, add the dry flour mixture to the eggs beaten with sugar and gently mix with a spatula so that the dough does not settle. Pour the dough into a mold, the bottom of which is previously covered with baking paper. Bake the sponge cake for 30-35 minutes at a temperature of 180 degrees

3. Step 3:

   

   You can't get the finished biscuit out of the mold right away. First, turn the biscuit over and let it cool completely on the grill. Ideally, the biscuit should be allowed to rest for at least 4 hours. Then we take the biscuit out of the mold and cut it in half.

4. Step 4:

   

   The third cake in the cake "Snickers" will be meringue. To prepare meringue, we take the whites of 3 medium-sized eggs and 180 grams of sugar.

5. Step 5:

   

   All dishes and the whisk of the mixer must be dry. Beat the proteins with sugar to steep peaks.

6. Step 6:

   

   On a sheet of baking paper, draw a circle, draw a pencil around the bottom of the split mold in which the biscuit was baked. We spread the meringue a little before reaching the borders of the drawn circle, since when the meringue dries, it spreads a little by 1-1.5 cm. Bake the meringue for about an hour at a temperature of 120 degrees.

7. Step 7:

   

   Now let's prepare the butter cream.

8. Step 8:

   

   Beat butter at room temperature with a mixer. Then, one spoonful at a time, gradually add the boiled condensed milk, continuing to beat the cream.

9. Step 9:

   

   Fry peanuts in a dry frying pan and let it cool. When the roasted peanuts cool down, all the husks are removed from it very easily.

10. Step 10:

    

    To impregnate the cakes, we cook syrup from sugar and water in a ratio of 1: 1. If desired, you can add a spoonful of cognac.

11. Step 11:

    

    You don't need to cook the syrup for a long time, just to dissolve all the sugar. Let the syrup cool down.

12. Step 12:

    

    Let's start assembling the cake. We spread the first cake of chocolate sponge cake and soak it well with syrup. Then spread the cake with half of the butter cream. We send half of the roasted peanuts. Lay out a layer of meringue. Spread with the remaining cream, send peanuts, cover the top with a second biscuit cord. We impregnate the sponge cake with syrup on top. We leave the cake to soak for a few hours, and preferably overnight.

14. Step 13:

    

    Preparation of protein custard will begin with cooking syrup. Pour 300 grams of sugar into a ladle and add 80 ml of water. We put it on the fire to cook. At first, we constantly stir until all the sugar dissolves, then you can not interfere. We begin to beat the whites with vanilla sugar. The syrup should be boiled to a temperature of 120 degrees. When the syrup is ready, add a pinch of citric acid to it and pour a thin stream into the proteins, continuing to beat the cream with a mixer.

15. Step 14:

    

    Print out any picture you like on a piece of paper. We put the sheet in a transparent file. Then we take 3-4 cubes of chocolate, put them in a pastry bag and melt them in the microwave in pulses of 10-15 seconds.

16. Step 15:

    

    Cut off the tip of the pastry bag and circle the contours of the picture with chocolate. Chocolate should not be hot, otherwise it will be too liquid and will just drain.

17. Step 16:

    

    We send the file with the chocolate picture to the refrigerator for 10 minutes. We pull out a piece of paper, it will no longer be useful to us.

18. Step 17:

    

    The cake is slightly leveled with protein cream, a small layer. When the chocolate hardens, turn the file upside down and spread it on the cake. The chocolate picture will stick to the cream and will be easily transferred when we remove the file.

19. Step 18:

    

    Protein custard is colored in small portions in different colors using food dyes. A little less than half of the cream is left unpainted to decorate the sides of the cake. We transfer the cream of the same color into a small bag or paper cornetik and cut off the tip.

20. Step 19:

    

    Squeezing out a little cream, literally dot-coloring the picture. It is advisable to make cream points in one direction.

21. Step 20:

    

    We take a new cream bag or make a new cornetik out of paper, fill it with cream of a different color and continue to color the picture.

22. Step 21:

    

    With the help of a special nozzle for the cream "grass " we make out a clearing.

23. Step 22:

    

    The remaining space at the top of the picture is filled with white cream using the nozzle "small closed star" No. 30. You can paint the cream blue if desired - it will be the sky over smeshariki. The sides of the cake are decorated with zigzags of white cream using the same nozzle.

24. Step 23:

    

    The cake in the cut looks very nice.