Now every mother can prepare such an interesting cake for her child's birthday. What can you say here? Another original idea for a festive treat for toddlers. Many adults will not refuse a chocolate kinder surprise with a toy, because we are all essentially children. Therefore, such a cake can be cooked not only for children, but for a husband or adult relatives.
It is necessary
- For biscuit:
- - 5, 5 tbsp. wheat flour;
- - 1, 5 Art. l. baking powder;
- - 1 tsp. fine sea salt;
- - 3 tbsp. Sahara;
- - 500 g of butter;
- - 8 eggs;
- - 2 tbsp. milk;
- - 250 g low-fat sour cream;
- - 8 tsp vanilla extract.
- For ganache:
- - 500 g of dark chocolate;
- - 250 g cream.
- Additionally:
- - 500 g of sweets for a surprise;
- - 200 g of sugar syrup;
- - 1 kg of mastic;
- - 1 tablespoon of starch.
Instructions
Step 1
Cooking a biscuit. Beat butter, add sugar and vanilla, and add one egg at a time. Add salt and baking powder to the flour, sift. In small portions, alternating with milk and sour cream each time, add the dry mixture to a bowl with whipped butter. Stir well after each added portion.
Step 2
We bake cakes, one large (diameter 28 cm, thickness 6 cm), another smaller (diameter 20 cm, height 3 cm). We bake the first cake for 1 hour at a temperature of 180 degrees. We bake the second cake (smaller) for half an hour at the same temperature. Cut off the tops with the cakes, cut the large cake into two cakes.
Step 3
Cooking ganache. In a ladle, heat the cream to a low boil.
Break the chocolate into a cup, fill it with cream, mix until smooth. We put a cup of chocolate and cream in a water bath, cook to 47 degrees. Cool and pour into any hermetically sealed container. Ganache is best 8-10 hours before use. It is also recommended to leave the biscuit for 8-10 hours, after aging it is easier to collect the cake.
Step 4
Cut out the cardboard in the shape of an egg from a kinder surprise, only of a larger size. We put the cardboard blank on large cakes and cut off the excess from the biscuit to make an oval. We do the same with a small cake.
Step 5
Cut a small hole on the large cake for the surprise filling (sweets).
Step 6
We coat the bottom cake with chocolate cream (ganache).
Put the top cake on the greased cake, which we also coat with cream.
Step 7
We fill the hole for a surprise with your favorite sweets, nuts, marmalades - whatever your heart desires. We cover the secret hole with a small cake, press the cake.
Step 8
Using a large knife, align the cakes, adjust them to the egg mold.
Smooth the corners with a small knife.
Cover the cake with chocolate cream, which is leveled with a silicone spatula. We put the cake in the freezer for 20 minutes.
Step 9
Let's move on to the mastic.
For the cake, we need 400 grams of red mastic, 500 grams of white and 100 grams of different colors for decoration.
Step 10
Roll out the red mastic on a dry surface. Cover the bottom half of the cake with sugar syrup, on which we put the mastic, smooth and trim the edge.
Step 11
Roll out white mastic on a dry surface. Cover the center and top of the cake with sugar syrup. We put the white mastic, when laying we go to the red part of the cake. We cut the mastic in waves.
Step 12
We cut out letters on ordinary cardboard. Using cardboard templates, we cut out multi-colored letters from mastic. What kind of words you collect from the letters is up to you.
Step 13
We plant the letters on white mastic, which has been smeared with sugar syrup. It is inconvenient to work with small details made of mastic, so we sprinkle them with starch. There is no need to be afraid, the starch can be easily removed with a dry brush.
Step 14
It is advisable to cover the cake with condensation, but if your refrigerator has a dry freeze function, then you can skip this step.
Step 15
The cake is ready, put it in the refrigerator for an hour and serve it to the festive table
