It is customary to celebrate all holidays with a cake. A non-standard treat can be prepared in the form of a knapsack and please the student with an excellent end of the quarter.
It is necessary
- - 6 eggs;
- - a glass of sugar;
- - 1, 5 glasses of flour;
- - a teaspoon of baking powder
- For the layer of cakes:
- - 250 ml cream (35-37%);
- - 250 g of cottage cheese;
- - 2/3 cup sugar;
- - 0.5 teaspoon vanillin
- For protein cream:
- - 3 squirrels;
- - 230 g of sugar;
- - 85 g of water;
- - 1/3 teaspoon of water;
- - 1-2 tablespoons of cocoa;
- - lemon acid;
- - blue and yellow food paint
- For filling:
- - 2-3 bananas;
- - 3 kiwi
Instructions
Step 1
Make cakes. Divide the eggs into yolks and whites. Beat the egg whites on a high power mixer until crisp white peaks. Gradually add the sugar previously mixed with vanilla.
Step 2
The result should be a fluffy, stable mass. Then, reducing the speed of the mixer, add the yolks one at a time. As soon as the contents are uniform, add the flour mixed with baking powder.
Step 3
Now stir only with a spatula. Cover a rectangular baking dish with parchment paper and transfer the dough into it. Bake at 170 ° C for about 45 minutes.
Step 4
When baking is complete, turn the biscuit tin onto the wire shelf. Leave to cool completely. Prepare a crusty crust. Rub the cottage cheese through a sieve, add sugar, mix.
Step 5
Pour the whipped cream into the curd mass. Peel the fruit, cut into circles. Cut the sponge cake in half lengthwise. Fold the resulting 2 cakes on top of each other.
Step 6
Cut out the satchel shape and front pocket. Grind the cuttings into crumbs. After adding a little cream, mix until a thick, sticky biscuit is formed. Layer with cream and fruit over the top of the knapsack.
Step 7
Form the side pockets and handle from the biscuit. Glue the parts to the knapsack with cream. Prepare a protein cream. Whisk the well-chilled egg whites into a firm foam.
Step 8
Place a saucepan of water and sugar over medium heat. After the sugar syrup has boiled, mark 4 minutes and add citric acid. Cook 3-4 minutes until bubbles are lazy.
Step 9
Pour the finished syrup (a drop of syrup in cold water should retain its shape) in a thin stream into the protein mass and beat the mixture with a mixer for 10 minutes. Enter cocoa.
Step 10
The finished cream, breaking away from the blades, keeps its shape. Before working with the cream, you should put it in the refrigerator for about 40 minutes, it will better keep the configuration.
Step 11
Divide the protein cream into 2 parts, stir in each paint. Cover the satchel with blue cream, except for the pockets and the handle. It is better to level it by hand, then the surface will be smooth.
Step 12
If there are no food colors, you can tint the cream with food. The pink color is obtained by adding red jam syrup. Brown with cocoa and yellow with turmeric.
Step 13
After filling the pastry bag with yellow cream using the star attachment, follow the outline of the satchel first, then the front pocket. Finish by coloring in the side pockets.
Step 14
Decorate the front pocket with the Narrow Stubble Attachment and draw letters and numbers. Cover the handle with cream, smoothing with a wet hand. Place the cake in the refrigerator for 4-6 hours.
