Mastic cake is not only a work of art, but also a joy for children. Pastry mastic is a way to turn even an ordinary sponge cake into a sugar meadow or forest with your favorite cartoon characters.
Cake ingredients
- chicken egg - 6 pcs;
- wheat flour - 2 glasses;
- granulated sugar - 1 glass;
- baking powder - 1 tsp;
- butter - 2 tbsp. l.;
- vanillin - 10 g;
- condensed milk - 1 can and 70 gr. for mastic;
- almonds - 100 g;
- icing sugar - 150 g;
- powdered milk (or infant formula) - 100 g;
- lemon juice - 1 tsp;
- food colors at will.
Cooking method
Separate the whites from the yolks. Mix egg whites with sugar and whisk until fluffy. Stir the yolks into the protein mass, add butter. Mix flour with baking powder and vanilla. Add flour to the dough and knead. Divide the finished mass into equal parts and bake three layers in the oven in sequence.
Boil whole condensed milk in a tin can for 1 hour (you can use ready-made condensed milk). Spread the prepared cakes with condensed milk and collect the cake. Trim off any jagged edges to form a circle or rectangle depending on the shape in which the biscuit was baked.
Rinse the nuts (almonds) and place in a blender. Add 50 grams of caster sugar and whisk the whole mixture. Put the finished marzipan on the top crust and on the sides of the cake so that the sprinkles cover the entire surface.
Mix in a separate container 100 grams of powdered sugar, 70 grams of condensed milk, 100 grams of powdered milk or infant formula. Add 1 tsp. lemon juice. Stir until the mixture is smooth and plastic. Roll up a ball and refrigerate for 30 to 60 minutes. Take out the mastic and roll it into a thin layer. Carefully cover the cake with a layer of mastic and flatten. If desired, pre-make mastic of different colors, adding food coloring to the main components.
You can use different colors of mastic. Figures in the shape of flowers can be made with a napkin - make a "bag" out of it, place a piece of mastic there and form a petal with your finger. Make a few petals and connect them with chicken egg white. You can attach any mastic figures to it. Cut out simpler elements, such as leaves, from green mastic using a knife. It is enough to make several thin cuts, imitating the veins of the leaf.
If the mastic thickens during operation, heat it up in a microwave or oven for 5 minutes. Be sure to attach the mastic to the marzipan - it cannot be placed on a wet cake base. If mastic remains after the cake is prepared, it can be wrapped in plastic wrap and stored in the refrigerator for 2 weeks or in the freezer for 2 months.
