Bunk trots are ideal for weddings, anniversaries and other special occasions. The pastry can be baked from shortcrust pastry or biscuit dough, garnished with cream, sugar mastic, icing, fresh or canned fruit, and even real flowers. Cooking a cake requires some skills, but if the recipe is followed exactly, accuracy and thoroughness of execution, everything will definitely work out.
Features of the preparation of bunk cakes
A two-tier cake looks much more impressive than a regular flat, single-layer cake. The product can be tall or petite, very simple or richly decorated. Homemade cakes from two types of dough are very interesting and tasty, for example, short and biscuit or biscuit and puff pastry. In this case, denser layers are placed at the bottom, giving the structure stability.
Baking double layer cakes requires certain skills. To make the product look beautiful, it is baked in detachable forms: round, oval, rectangular or curly. You can do otherwise by preparing the cake on a regular baking sheet, and then cutting it out according to a paper template. To prevent the biscuit from falling apart during assembly, it must be soaked in syrup 8-10 hours after baking. Sugar mastic will help to give the culinary masterpiece a finished look, which is rolled into a thin layer and gently spread on the cakes. A simpler option is to decorate the cake with thick butter cream or chocolate icing.
Birthday sponge cake
A product made of two types of biscuit can be prepared for a birthday, anniversary, wedding and other special occasion. Sizes vary depending on the number of guests.
Ingredients for a light biscuit:
- 5 eggs;
- 260 g of premium wheat flour;
- 260 g sugar;
- 100 ml of cream liqueur.
For the chocolate biscuit:
- 3 eggs;
- 160 g sugar;
- 160 g flour;
- 2 tbsp. l. cocoa powder;
- 300 ml of freshly brewed coffee.
For the cream:
- 500 ml heavy cream;
- 500 g mascarpone cheese;
- 5 tbsp. l. icing sugar;
- chocolate;
- berries for decoration.
First, prepare a light biscuit. Separate the whites from the yolks, beat into a strong foam, gradually adding sugar. Stir the crushed yolks into the whites, continue beating until the mass becomes fluffy and homogeneous. Pour it into flour, mix thoroughly with a silicone spatula.
Lightly grease a baking dish, pour the dough into it, place in an oven preheated to 200 degrees. Bake for about 30 minutes, check readiness with a toothpick. Take the form out of the oven, cool the biscuit slightly, put it on a wooden board. Prepare the top layer of dark biscuit in the same way, but the sifted flour is mixed with cocoa powder before pouring in the egg mass. The sponge cake is baked in a mold with a smaller diameter.
Cool the cakes, cut each lengthwise into 2 parts. Soak light cakes with cream liqueur, dark ones - with cold, pre-strained coffee. If the cake is being prepared for a children's party, it is better to use sugar syrup instead of liquor. After impregnation, it is the turn of the cream. Combine mascarpone and icing sugar in a deep bowl, beat with a mixer until completely homogeneous. Whip the cream in a separate container, add them in portions to the cheese mass.
You need to collect the cake on a flat dish, on which the dessert will be served to the table. First, lay the first light layer, grease it with cream and cover with the second part of a light biscuit. Put another layer of cream and a dark cake in the center, coat it with cream and cover with the second half of the chocolate biscuit. Spread the rest of the cream on the bottom of the cake. Melt the chocolate in a water bath, adding 2-3 tablespoons of cream. Pour the hot mass over the product so that the glaze covers the turret of dark biscuit. Decorate the finished cake with fresh berries: strawberries, raspberries, red currant sprigs.
