Ingredients for the preparation of cake "Flower" from mastic
For the test:
- Wheat flour 120 grams
- Sugar 120 grams
- 4 eggs
- Sugar 110 grams
- Pure cold cold water 100 grams
- Butter 160 grams
- Sugar 130 grams
- Milk 90 milliliters
- Egg yolk 1 piece (25 grams)
- Cognac 1 tablespoon
- Cocoa Powder 25 grams
- Vanilla Sugar 25 grams
- Marshmallows marshmallows white 100 grams
- Pure cool water 2 teaspoons
- Citric acid at the tip of a knife
- Icing sugar 250 grams
- Main Ingredients Eggs, Butter, Sponge Cake, Sugar
- Serving 7 servings
Small bowl - 6-7 pieces, cutting board, kitchen knife, small bowl - 3 pieces, mixer, round deep baking dish, oven, kitchen oven mitts, large bowl, kitchen table, sieve, parchment, kitchen scissors, toothpick, wire rack ovens, small pan or Turk, stove, wooden spatula, tablespoon, saucer, flat serving dish or tray, refrigerator, kitchen spatula, microwave, heat-resistant glass pan, teaspoon, cling film, medium bowl, pastry brush, special in mastic tools
Cooking Cake "Flower" from mastic:
Step 1: prepare the flour.
Pour the flour into a sieve and sift it over a small bowl. This must be done so that the dough is tender and airy due to the saturation of the component with oxygen.
Step 2: prepare the eggs for the dough.
Using a knife, break the eggshell and separate the yolks from the proteins in different clean small bowls.
Now add to the first container 80 grams sugar and, using a mixer, beat the ingredients at medium speed until a homogeneous light yellow mass is obtained.
We mix egg whites with a whisk until peaks appear. Immediately after this, pour the remaining sugar into the container and continue to whisk everything at medium speed for 1 minutes until a dense mass is formed.
Step 3: prepare the biscuit dough for the cake.
Carefully pour the beaten yolks into a large bowl and transfer the egg whites. Using a kitchen spatula, gently mix the components until smooth. Attention: we do this, as if lifting the mass from the bottom up and to the center of the tank.
Now pour the sifted flour here and carefully, but carefully mix everything with the improvised inventory, making circular movements. Everything, the dough is ready! It should turn out fluid and thick at the same time.
Step 4: bake the cake for the cake.
Cover the bottom of the baking dish with parchment. Now pour the dough here and level its surface with a spatula. Turn on the oven and heat it to temperature 200 ° C. Immediately after that we set the capacity to the middle level and prepare the cake for 20-25 minutes until a golden crust appears. After the allotted time, we get out the form with the help of kitchen tacks and check how well the cake was baked. To do this, pierce it somewhere in the middle with a toothpick and look. If the wooden stick remained clean (without raw dough), then the base of the cake is ready and you can turn off the oven. If not, then it’s worth extending the baking time yet for 7-10 minutes. At the end, turn off the oven, and leave the form aside for a while. Let the cake cool slightly.
Now gently shift it to the grate and leave it alone until it reaches room temperature.
Step 5: prepare sugar syrup for the cake.
Pour clean water into a small pot and put on a large fire. Bring the liquid to a boil and immediately turn off the burner.
Pour water into a clean small bowl and pour sugar here. Using a tablespoon, mix everything thoroughly until the last ingredient is completely dissolved.
Step 6: prepare the cream for the cake.
Pour the egg yolk and milk into a clean small bowl. Using a mixer, beat the ingredients at low speed until smooth. Then filter the mass through a sieve into a clean, dry saucepan and add sugar. We put the container on a small fire and, constantly stirring with a wooden spatula or whisk, bring to a boil. Attention: don't worry about the yolk curling up. If this is done on a very low fire, then nothing of the kind will happen.
So, after boiling, we continue to prepare the foundation for the cream for a few more minutes, until a viscous mass is obtained from it, like condensed milk. Now turn off the burner, and set the pan aside. Let the mixture cool completely.
Next, put the butter at room temperature in a clean small bowl (for this it is better to get it out of the refrigerator in advance), pour the vanilla sugar and, using a mixer, beat the components until a homogeneous, lush mass is formed.
Now add in small portions to the container 1/2 part basis for the cream and at the same time continue to mix everything with improvised inventory. Then we sift cocoa powder over a bowl and, without ceasing to beat, at the end we introduce the remaining mass of yolk, sugar and milk.
At the end, pour cognac here and again thoroughly mix with a whisk. We should get a lush homogeneous cream of soft coffee color.
Step 7: make the cake.
When the baking is completely cooled, put it on a cutting board and, using a knife, cut along 2-3 parts. Lower and upper cakes (where the crumb) is soaked in sugar syrup.
Now we place the base of the cake on a special tray or a large flat plate. Lubricate the cake with a kitchen spatula 1 / 3-1 / 4 part cream. We cover the base with the next circle of baked dough and repeat everything from beginning to end.
At the end, spread the last cake and coat the cake on all sides with the remaining cream. Put the dessert in the refrigerator to infuse for 1 hour. In the meantime, prepare the mastic.
Step 8: prepare the mastic.
Pour clean water into a small bowl and pour citric acid on the tip of the knife. Using a tablespoon, mix everything thoroughly until smooth.
Put the marshmallows marshmallows in a heat-resistant glass saucepan, fill it with lemon liquid and put in the microwave, plus or minus for 1 minute. As soon as the component begins to melt and grow in size, turn off the oven.
Immediately mix it thoroughly with a tablespoon until a homogeneous mass is formed. We lay out another batter in 5-6 small bowls and pour various food colors here. Without delay, in each container, in turn, pour out powdered sugar in small portions and knead a thick dough.
When it stops sticking to the bottom and walls of the bowl, we transfer the mass to the kitchen table, previously crushed by a small amount of sweet powder. We continue to thoroughly knead the mastic until it becomes dense and elastic. Attention: if necessary, add a little amount of icing sugar. When everything is ready, wrap the dough in cling film and put in the refrigerator to infuse for 30-40 minutes.
Step 9: make the cake.
When the cake with mastic is infused, we begin to form various figures from multi-colored dough and decorate pastries. First, get the mastic out of a cold place, free it from cling film and put it on the kitchen table. From the first piece of dough (brown), using a rolling pin, we roll out a thin flat cake of a rectangular shape. Since we have to get the “Flower” cake, I suggest making the base of the dessert in the form of a basket. Important: for this it is necessary to make measurements of the dessert along the height and circumference of the dessert using a solid and ribbon-shaped ruler.
Now cut a thin layer of mastic with long strips of width no more than 1-1.5 and 0.5 centimeters. Important: Be sure to use special tools in the process of creating decorations for the cake.
Cut thin strips of mastic along the height of the cake. I get approximately 20-25 pieces.
Then we begin to weave a basket of large and smaller ribbons.
We should get such a basis for the cake.
Now carefully wrap it in a rolling pin and take out a cake from the refrigerator.
We put the basket on the baking wall. And so that the mastic holds well, with the help of a pastry brush, grease its edges with plain water.
Then we begin to form multi-colored flowers, petals, stems and optionally bows from the remaining dough.
At the end we decorate the cake and can be served at the festive table.
Step 10: serve the cake.
Cake "Flower" from mastic is very tasty and at the same time beautiful. They can decorate dessert festive tables, for example, wedding, anniversary, as well as birthdays, New Year's holidays, prepare pastries for Valentine's Day and for many other dates. After the dessert is on the table, it can be cut into portions and treat friends and family with tea or coffee.
- Before preparing the cream, it is better to grind the vanilla sugar in a hand mortar with a pestle. That is, we should get vanilla icing sugar. Then the cream will be better to whip and become more magnificent;
- if you don’t have any special tools for working with mastic at hand, do not worry. Kitchen scissors, a regular stationery ruler, a toothpick, a teaspoon, a stylus-free pen, small cookie cutters and much more are also suitable for your work. Connect your imagination;
- if you are worried that the basket will not stick well on a cream-based cake, then before decorating the pastries, it can be covered with a thin layer of mastic. To do this, roll out a thin layer of dough and cover it with dessert, leveling the surface and sides of the cake with clean, dry hands;
- Ready mastic can be stored in the refrigerator for up to two months, and in the freezer - up to six.