The bunk cake is a special piece of culinary art. Such masterpieces are baked for big holidays. When creating homemade cakes from mastic, you can independently choose the impregnation, color, and come up with decorations. For example, bake a version of a two-tiered cake with chocolate and fresh berries.
The reason for making a homemade two-tiered dessert is usually very weighty: graduating from school, going to college, getting married, having a baby. Cooking such a treat for a holiday is a rather complicated procedure. You will have to spend several hours in the kitchen.
Ingredients
Cooking the first tier of biscuit:
- eggs - 5 pcs.;
- white flour - 250 g;
- granulated sugar - 250 g;
- sunflower oil - 30 g.
Preparing the second level of biscuit:
- eggs - 3 pcs.;
- white flour - 140 g;
- granulated sugar - 140 g;
- cocoa powder - 40 g;
- sunflower oil - 25 g.
Impregnating Sauce:
- sweet liqueur - 100 ml;
- chilled coffee - 500 ml.
Decoration:
- fresh berries (or / and pieces of fruit) - 400 g;
- chocolate - 0.5 kg.
Step by step recipe
Each tier is prepared separately. The first is a light biscuit. The second is dark.
- Break the eggs, dividing the whites and yolks into cups. Beat the whites until foamy, add sugar and whisk until the base is doubled.
- Introduce the yolks very slowly into the protein mass, continuing to beat. Sift flour. Add to a common bowl and very gently, without extinguishing the foam, mix until smooth.
- Rub the round shape with sunflower oil. Pour the dough into it and send it to the preheated oven. The temperature should not be higher than 200 ° C. Bake a layer for 30 minutes.
- When the finished biscuit has practically cooled down, it can be removed from the mold and sent to cool on the wire rack.
- The second chocolate-colored crust is prepared in the same manner. The only step changes a little - the flour must be sieved along with the cocoa. And the second layer is baked in a narrower form than the first, a little less in time - 25 minutes.
- When the cakes are ready and cooled, soak each sponge cake with syrup, mixing 500 ml of chilled coffee with liqueur.
Preparation of mastic
The mastic is the easiest to prepare from condensed milk, powdered milk and powdered sugar.
Ingredients:
- powdered milk - 270 g
- powdered sugar - 250 g
- condensed milk - 180-200 g
- lemon juice - 1 tsp
Stages:
- Sift the powder, throwing out large lumps. Mix it with milk powder and condensed milk. Drizzle with lemon juice.
- Stir until smooth dough is obtained. If it sticks to your hands, you should continue to stir until the mastic acquires elasticity.
- Put the mastic in the refrigerator for an hour or two. It should be remembered that it will not have a pure white cream color. You can use food coloring to give the cake a rich color.
Assembly
- When everything is ready, you can start forming the dessert and decorating. Put the first layer of the soaked biscuit on a wide dish, cover its top and sides with mastic.
- Apply a paste of mastic to the top cake and set it on the first layer.
- It remains to make the sides and mold your favorite figures from the prepared mastic. For sculpting the decoration, the mastic should have a denser consistency; this can be easily adjusted by adding more powdered sugar.
- To keep fresh berries on the surface of the cake and not crumble, the sides should be slightly raised and their edges rounded. This will create niches for the berries. Cover the surface with melted, but not hot, chocolate and then berries.
Advice
After placing on layers of mastic, both tiers must be cooled in the refrigerator for 20 minutes.
Decorations and fruits to the created splendor can be glued directly onto the chocolate.
