Bright, cheerful fruits of all colors of the rainbow and a light biscuit are the perfect combination of flavors that can turn any cake into a masterpiece.
It is necessary
- For the basics:
- - 4 ready-made biscuit cakes
- For biscuit:
- - 5 eggs;
- 125 g flour;
- - 8 g baking powder;
- - vanilla;
- 0.5 cups sugar
- For sour cream:
- - 1 kg of sour cream (25%);
- - 1 cup of sugar
- For filling:
- - 70 g of prunes;
- - 50 g walnuts
- Decorating cream:
- - 3 squirrels;
- - 235 g of sugar;
- - 85 g of water;
- - 1/3 teaspoon of citric acid;
- - 1-2 tablespoons of cocoa;
- - grapes, apples, pears, berries (for decoration);
- - 2 bags of cake jelly
Instructions
Step 1
For the filling, soak the prunes, then chop finely. Fry the peeled nuts in a dry frying pan, chop into coarse crumbs. Mix with prunes.
Step 2
For the cream, cover the sieve with 2-3 layers of damp gauze. Place in a saucepan. Add sour cream and refrigerate overnight. The whey will drain into the saucepan, and thick sour cream will remain in the sieve.
Step 3
Mix half the sour cream with sugar, leave until completely dissolved. Then combine with the rest, beat until smooth. The cream should be very thick.
Step 4
In this case, ready-made biscuit cakes are used. Optionally, you can bake a biscuit, as well as a handle for the future basket. Separating the whites from the yolks, beat until white foam, add sugar.
Step 5
Continuing to beat, add the yolks, sifted flour with baking powder and vanilla. Pour the biscuit dough into a greased pan. Bake until tender.
Step 6
Cut the cooled biscuit into 4 parts. It is better to prepare the handle from shortcrust pastry, immediately making the necessary shape in the form of an arc and bake until golden brown.
Step 7
Assemble the cake: stack the cakes on top of each other, sandwich with cream and filling. Insert the handle. Make a cream for cake decorating. Whisk the chilled egg whites into a firm foam until peaks. Make a sugar syrup with water and sugar.
Step 8
As soon as the syrup boils over medium heat, mark for 4 minutes, then add citric acid, stirring, cook until lazy bubbles for another 3-4 minutes. Test the syrup for doneness by dripping it into a bowl of cold water.
Step 9
The drop must keep its shape accordingly. Pour the prepared syrup in a thin stream into the protein mass and begin to beat with a mixer for 10 minutes, then add cocoa. The finished cream should, as it were, come off the mixer blades and hold the configuration well.
Step 10
Weave the basket. Put the cream in a pastry bag or syringe and using the "weaving" attachment draw first vertical lines at a distance of 3 cm from each other, and then draw horizontal lines in a checkerboard pattern with small strokes.
Step 11
Use the star attachment to shade the top edges of the basket.
Step 12
Use the narrow tube nozzle to randomly paint the handle. Dilute the jelly according to the instructions on the package. Wash the fruit, let it dry.
Step 13
Cover all of the fruit with jelly. Create a composition by placing berries and fruits on top of the "basket" as you wish.
