Cake "Bump" - a recipe with a photo on Mcooker: the best recipes

Cake "Pine cone"

Category: Confectionery

Ingredients
Chocolate butter sponge cake:
Eggs	6 pcs.
Yahar	315 g
Butter butter	150 g
Salt	pinch
Cocoa	30 g
Boiling water	100 ml
Corn starch	3 table. l.
Flour	400 g
Baking powder (1 pack)	18 g
Impregnation:
Water	300 ml
Sugar	200 g
Cognac	50 ml
White cream:
Boiled condensed milk	1 can
Butter	250 g
Condensed milk ordinary	100 g
Vanilla, cognac	Little
Sprinkle nuts
Dark cream:
Nutella Chocolate Nut Mass	400 g
Sponge crumbs:
Ground almonds	200 g
Sponge cake (with cookies)	400 g
Cocoa	50 g
Powdered sugar	100 g
Cognac	40 ml
Butter	100 g
Hot milk	100 ml
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Baking dish	rectangular
Felling	heart

Cooking method

The manufacturing technology of this product assumes 3 days before the start of consumption.
Biscuit:
Form - tray 23 x 34 cm or simply detachable rectangular form.
Grease the sides of the mold with vegetable oil and sprinkle with flour. Line the bottom of the mold with parchment, greased with margarine or foil under a split mold. Place on a baking sheet, on which to place a silicone mat.
Pour boiling water over cocoa. Stir well and cool to room temperature.
Heat the oven to 180 degrees.
Eggs should be at room temperature.
Mix flour with baking powder, starch and sift.
Beat 6 eggs with sugar and salt until fluffy. Add butter gradually and beat.
Form - tray 23 x 34 cm or simply detachable rectangular form.
Grease the sides of the mold with vegetable oil and sprinkle with flour. Line the bottom of the mold with parchment, greased with margarine or foil under a split mold. Place on a baking sheet, on which to place a silicone mat.
Pour boiling water over cocoa. Stir well and cool to room temperature.
Heat the oven to 180 degrees.
Eggs should be at room temperature.
Mix flour with baking powder, starch and sift.
Beat eggs with sugar and salt until fluffy. Add butter gradually and beat.
Then add the cocoa solution and beat. Add flour mixture and beat until smooth. Pour the dough into a mold and bake for 45 minutes (it all depends on the size of the mold). The dough should be the consistency of thick sour cream.
Cool the finished biscuit completely overnight and release it from the mold.
White cream:
Before preparing the cream, it is necessary to stand the butter and boiled condensed milk in the room so that their temperatures become equal. Beat the butter well until white. Then add boiled condensed milk in three to four steps. Then add regular condensed milk and beat the cream again until smooth.
When the cream is mixed and whipped, you can add vanillin and literally a couple of drops of cognac to taste. And beat a little more.
Dark cream:
The chocolate-nut mass (Nutella) should be placed in warm water for softness if it is very tight.
Assembly:
The biscuit "rested" the night. But I left him alone for 4 hours. I cut the biscuit across into thin cakes - I got 3 pieces. And I wanted 5 cakes. Therefore, I still baked such a biscuit from half a portion and cut it into 2 small cakes. I cut out a "bump" according to a pre-prepared template: 30 x 20 cm and 28 x 18 cm.
The cakes are assembled in this way: the uppermost part, which is rounded (remaining after cutting the main cake into 3 parts), is laid down to add volume, its size is approximately 28-27 x 18-16 cm. Above is a large cake 30 x 20 cm; then smaller cakes - 28 x 18 cm; 22 x 14 cm; 18 x 10 cm.
Do not throw away or eat biscuit scraps - they will still come in handy!
Each cake, spread out on the table, was abundantly saturated with hot impregnation.After impregnation, the cakes are very soft and laid out on the table separately. So each separate cake must be spread with cream and then laid.
I collected a bump from 5 cakes, alternating cream: I smear the bottom cake with Nutella, the next cake with white cream and sprinkle with crushed nuts (only on one cake) and stack on top of each other. Finish with Nutella cream.
In a bowl, I broke quite finely a small portion of the remaining biscuit and mixed it with a portion of Nutella's cream. Then she kneaded it with my hands, made a small ball and laid it on top, forming a rounded shape.
I put it in the refrigerator overnight. Greased with cream and collected, they freeze well in the refrigerator.
Sponge crumbs:
Fry almonds in a dry frying pan or buy fried almonds. Grind it into flour. Combine with powdered sugar, cocoa and cognac. Then mix with a biscuit. Add melted butter with hot milk and condensed milk and bring the mass to the consistency of plasticine, mixing with your hands.
Always have 200 - 300 g of crumb biscuits on hand to add.
Anything - zoological or creamy.
This is how it looks like it should turn out.
I take out the workpiece from the refrigerator and begin to fill up the white cream, simultaneously forming the shape of the cone with this plasticine mass from biscuit crumbs and almonds.
She put the plastic mass of almonds and crumbs on the table, rolled it into cocoa. It is necessary to roll it only through the film and in small parts. It can be "hardened" a little by holding it in the refrigerator. I start to cut out the hearts-scales.
By cutting "Heart" I cut out the scales of the cones, took them off the table with a spatula and stuck them. You need to start sticking the scales from the narrow tip, that is, from the top of the cone. The thickness of the flakes is preferably not thinner than 2 - 3 mm. They will look more beautiful this way.
From the remnants of the mass she blinded like a twig, sprinkled with green coconut flakes, like needles. And the final - sprinkled the cone with powdered sugar or mother-of-pearl canandurin.
I have in this case - kandurin. Although the icing sugar looks very gorgeous and does not absorb into the surface.

Note

The idea, of course, is not mine. Took the basis from here - 🔗
But I will be very glad if this idea helps someone with the choice of a New Year's cake.
Bon Appetit.