How to cook a cake "Kinder Surprise" mastic

You will need
  • For sponge cake:
  • - 5, 5 tbsp. wheat flour;
  • - 1.5 Art. l baking powder;
  • - 1 tsp. sea ​​salt;
  • - 3 tbsp. Sahara;
  • - 500 g of butter;
  • - 8 eggs;
  • - 2 tbsp. milk;
  • - 250 g low-fat sour cream;
  • - 8 tsp. vanilla extract.
  • For ganache:
  • - 500 g of dark chocolate;
  • - 250 g of cream.
  • Additionally:
  • - 500 g of candy for a surprise;
  • - 200 g of sugar syrup;
  • - 1 kg of mastic;
  • - 1 st.lozhka kramal.
Instruction
Cooking sponge cake. Whip butter, add sugar with vanilla, and with continuous whipping add one egg. In the flour, add salt and baking powder, sift. In small portions, alternating each time with milk and sour cream, add the dry mixture to a bowl with whipped butter. Mix well after each portion.
Bake cakes, one large (diameter 28 cm, thickness 6 cm), the other smaller (diameter 20 cm, height 3 cm). Bake the first cake for 1 hour at 180 degrees. Second cake (smaller) bake for half an hour at the same temperature.Cut the tops off the cake, cut the large cake into two cake layers.
Cooking ganache. In a scoop heat the cream to a low boil.
Chocolate break into a cup, pour the cream, stir until smooth. Put a cup of chocolate and cream in a water bath, cook up to 47 degrees. Cool and pour into any hermetically sealed dishes. Ganache is better for 8-10 hours before use. Biscuit is also recommended to leave for 8-10 hours, after aging it is easier to assemble the cake.
Cut the cardboard in the shape of an egg from the kinder of a surprise, only of a larger size. We put the cardboard blank on large cakes and cut off the excess from the biscuit to make an oval. The same is done with a small cake.
Cut a small hole on the big cake for a surprise filling (candy).
Coat the bottom cake with chocolate cream (ganache).
On a greased cake put the top cake, which also coat with cream.
We fill the hole for a surprise with our favorite sweets, nuts, gummies - everything your heart desires. Cover the secret hole with a small cake, press the cake.
Using a large knife, flatten the cakes, customize under the egg form.
Using a small knife we ​​smooth the corners.
Cover the cake with chocolate cream, which is leveled with a silicone spatula. We remove the cake in the freezer for 20 minutes.
Go to the mastic.
For the cake, we need 400 grams of red mastic, 500 grams of white and 100 grams of different colors for decoration.
Roll out red paste on a dry surface. We cover the lower half of the cake with sugar syrup, onto which we put the mastic, smooth and trim the edge.
Roll out the white paste on a dry surface. Cover the center and top of the cake with sugar syrup. We put white mastic, when laying we go to the red part of the cake. Cut mastic waves.
On the usual cardboard cut letters. Cut out multicolored letters from the mastic using cardboard patterns. What kind of words you collect from the letters - it's up to you.
We plant small letters on white paste, which is smeared with sugar syrup. It is inconvenient to work with small details from mastic, therefore we sprinkle them with starch. There is no need to be afraid, the starch is easily removed with a dry brush.
It is advisable to cover the cake with condensate, but if the dry freezing function is provided for in your refrigerator, you can skip this step.

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