Chocolate coloring on the cake! The kids will love it! Very unusual design of the cake that will delight any child. This way you can move on cake any picture and then paint it with a colored cream. Looks like a picture of a cream effectively and is not difficult.
Bon appetit and holiday spirit!
In under protein custard cake hiding under the name "Snickers". Baking a chocolate sponge cake large cake "Snickers" with a diameter of 26 centimeters we will need: 6 eggs, 240 grams of sugar, 50 grams of cocoa powder, 1 packet or 1.5 teaspoons of baking powder. If Your springform is smaller in diameter, 20-21 cm, the amount of ingredients you need to divide by 1.5. For example, 6 eggs divided by 1.5 is 4 eggs, etc.
Whisk eggs with sugar at high speed with a mixer for 5 minutes to whitening and weight increase in size. Flour, baking powder and cocoa sift through a sieve. Then the parts in several approaches, add the dry flour mixture in whipped with sugar and eggs and gently stir with a spatula until the dough is not settled. The dough pour in the form, the bottom of which is pre-covered with baking paper. Bake the cake for 30-35 minutes at 180 degrees
The finished cake immediately from the mould can not reach. First bisque turn and give it to cool completely on wire rack. Ideally, the cake needs to rest for at least 4 hours. Then remove the cake from the form and cut in half.
The third layer in the cake "Snickers" will be meringue. To prepare meringues take the whites of 3 eggs of medium size and 180 grams of sugar.
All utensils and a whisk of the mixer must be dry. Whisk the whites and sugar to steep peaks.
On a sheet of baking paper draw a circle, draw out a pencil the bottom of a split form, which is baked in the cake. Spread the meringue a little before reaching the borders of the drawn circle, as well as drying the meringue slightly spreading, 1-1. 5 cm. Bake the meringue for about an hour at a temperature of 120 degrees.
Now do some cooking oil cream.
Butter room temperature beat with a mixer. Then a spoon gradually add the milk, continuing to whip the cream.
Peanuts fry on a dry pan and allow it to cool. When the roasted peanuts to cool, it is very easy to remove the entire husk.
For impregnation cakes, cook the syrup of sugar and water in a ratio of 1:1. Optionally, you can add a spoonful of brandy.
Syrup for a long time to cook is not necessary, only to dissolve all the sugar. Give the syrup to cool.
Start assembling the cake. Spread the first cake made with chocolate sponge cake and well impregnate it with the syrup. The cake then spread with half of cream. Send half of the roasted peanuts. Spread a layer of meringue. Spread remaining cream, send peanut covers on top of the second sponge cord. On top of the cake impregnated with syrup. Leave the cake to soak for several hours, preferably overnight.
Preparation of protein-custard let's start with boiling the syrup. Pour 300 grams of sugar in a saucepan and add 80 ml of water. Put on to cook on the fire. The first time continuously stir until all the sugar has dissolved, then do not interfere. Begin to whisk the egg whites with the vanilla sugar. The syrup should be cooked to a temperature of 120 degrees. When syrup is ready add a pinch of citric acid and pour it into the whites, continuing to whip the cream with a mixer.
Print any picture on the sheet of paper. The sheet is put into a transparent file. Then take 3-4 cubes of chocolate, put them in a pastry bag and melt in the microwave pulses for 10-15 seconds.
Cut the tip of the pastry bag and draw out a chocolate contours of the picture. Chocolate should not be hot, otherwise it will be too thin and will just drain out.
Send a file with a picture of chocolate in the fridge for 10 minutes. Take out a sheet of paper, it is no longer useful to us.
Cake slightly to align protein cream, a thin layer. When chocolate is set, turn file face down and spread on cake. Chocolate picture will stick to the cream and easily transported when we remove the file.
Protein and the custard in small portions to be painted in different colors using food coloring. Slightly less than half of the cream left not painted for the decoration of the sides of the cake. Put the cream the same color in a small bag or paper kinetic and cut the tip.
Squeezing a little cream, literally at the point of coloring a picture. Preferably the dots of the cream to do in one direction.
Take the new package for cream or make a new kornetik of paper, filled with cream of a different color and continue to paint a picture.
With the help of a special nozzle for cream "grass" to execute clearing.
Remaining at the top of the picture space is filled with white cream with a nozzle "a small closed star" No. 30. Can be painted if desired, the cream in the blue color - it will be heaven on the game. Sides of cake decorate with zigzags of white cream with the same nozzle.