Little princess cake

Category: Confectionery
Little princess cake

Ingredients

Biscuit:
Eggs 5 pieces.
Flour 150 g
Sugar 200 g
Vanillin to taste, cocoa 4 tbsp. spoons 1-2 sachets.
Cream:
vanilla pudding 1 pack
sugar 100 g
oil 100 g
low-fat sour cream 400 g
cream 30% 400 g
thickener for cream 2 sachets
Confectionery plaster:
Butter 400 g
Condensed milk-boiled milk 2 jars
Sponge crumbs or finely crushed cookies
For decor:
Covering mastic 1 kg

Cooking method

  • Biscuit:
  • For cakes, I took everything in double size.
  • Separated the yolks from the proteins. I divided the sugar in half. With one half of the sugar, I rubbed the yolks white, with the other beat the whites ...
  • I poured sifted flour into the yolks, mixed it, then, stirring it, added whipped whites ..
  • Divide the finished dough in half, add 4 tbsp into one half. spoons of cocoa. It will be a chocolate cake ...
  • Grease the form, put the parchment and pour out the dough. Bake at 180-200 degrees. about 30-40 minutes Willingness to test with a dry wooden toothpick.
  • Cream:
  • Cook the pudding as described on the package, only take half the amount of milk so that it is thick.
  • Whipped the cream with sugar and sour cream, whisking, added butter, then a thickener and gradually add the finished cooled pudding, without stopping whipping ..
  • "Confectionery plaster" for mastic:
  • Grind soft butter white, gradually add condensed milk, then biscuit crumbs. It is important that the crumb is very finely ground (preferably with a blender), almost like sand, then the "plaster" will be soft and homogeneous, without lumps, so that the mastic lies evenly.
  • Assembling the cake:
  • Cool the cakes in the form, so it is easier to remove them later. I have a large deep leaf.
  • The cake was cut across in half, then each half still in half, lengthwise into two thin cakes.
  • Folded one on one, trimmed ... The trimmings will go into the paste under the mastic.
  • I smeared it with cream and put it in the refrigerator .. Smear the top not much at all, slightly, so that the "plaster" does not "slide off".
  • At this time, I am preparing a potato mass, it is also a confectionery plaster.
  • When the mass is ready, I take out the cake and coat it with potato mass, level it with a wide knife and again in the refrigerator for about 15 minutes.
  • After 15 minutes, when the coating has frozen, I warm the knife in hot water, shake it off, level and smooth the coating as carefully as possible.
  • And again I send the cake to the refrigerator.
  • At this time, you can do the mastic. I roll it out about 0.5 mm thick, take out the cake and cover it.
  • I smooth the top, corners and decorate.
  • I bought ready-made mastic.
  • She fashioned the crown and flowers a couple of weeks earlier, dried it well, and stored it in a plastic dose in a dry place.
  • Little princess cake Little princess cake Little princess cake
  • Little princess cake Little princess cake Little princess cake
  • Little princess cake
  • Little princess cake

The dish is designed for

1 cake for about 3 kg

Time for preparing:

2 hours

Cooking program:

oven

Note

If desired, you can add nuts, poppy seeds, lemon zest to the dough.
You can bake a pure white sponge cake without adding cocoa ...
This is all a matter of your taste. GOOD LUCK !!!

Aprelevna
Irina, will there be a photo of the cake?
I would also like to know what is the diameter or dimensions of the rectangle,
how many cakes turned out and what did you collect from this, please ...
Irina2101
There is already a photo, but for some reason I can't insert it ...: girl_cray: I already turned to the moderator for help, but so far there is no answer. If there is an opportunity to see my gallery, then it is already there ... The gallery is not rich, this is my third work with mastic .. I am self-taught ...
The size is about 30 by 20 cm. The cakes are about 1-1.5-2 cm thick, 5-6 pcs. It all depends on how the biscuit rises, how you cut it, and how high you like the cake ...
Irina2101
Happened!!!
lu_estrada
Ira, such a touching beauty, so much tenderness and love!
Husky
Ira, thank you very much for correcting the recipe. So everything became clear.
And thanks for the beautifully prepared cake.
Now I have a question.
Does the mastic fit directly onto the potatoes? Are the potatoes not covered with cream on top?
Why do I ask. I did it twice too. It seems to be a good result. But it’s too dumb. It is more familiar that the potatoes are coated with cream and then the mastic is laid on top. The adhesion of the cream to the mastic is considered better.
Irina2101
Quote: lu_estrada

Ira, such a touching beauty, so much tenderness and love!

Thank you. I did it with love for my granddaughter ... I had this idea for a long time ... It turned out ...
Irina2101
Quote: husky

Ira, thank you very much for correcting the recipe. So everything became clear.
And thanks for the beautifully prepared cake.
Now I have a question.
Does the mastic fit directly onto the potatoes? Are the potatoes not covered with cream on top?
Why do I ask. I did it twice too. The result seems to be quite good. But it’s too dumb. It is more familiar that the potatoes are coated with cream and then the mastic is laid on top. The adhesion of the cream to the mastic is considered better.
No, I never put cream on top of the potatoes, I'm afraid the mastic won't run out. She doesn't like wet creams. If the "plaster" is well smoothed and cooled, the mastic will lie flat and set well, that is, it will stick ... In any case, all my cakes are smooth and the mastic holds well, even when I cut it, it does not slip ... Just if you can make it easier , why complicate your work? And the result is the same ...
Aprelevna
Oh, now I saw beauty too !! Thank you, Irina, very good. beautiful and gentle!
I also don’t cover the cake with cream, only plaster,
after all the ironing after the frost, it is smooth and even.
thrill
Ira, very delicate cake Thank you, definitely bookmark.
Ilona
Quote: Irina2101

No, I never put cream on top of the potatoes, I'm afraid the mastic won't run out. She doesn't like wet creams. If the "plaster" is well smoothed and cooled, the mastic will lie flat and set well, that is, it will stick ... In any case, all my cakes are smooth and the mastic holds well, even when I cut it, it does not slip ... Just if you can make it easier , why complicate your work? And the result is the same ...
I agree that when it is possible it is simpler - we do not complicate it. I, too, do not always go through the cream, but then my potatoes must be with butter cream, otherwise I'm afraid. And there are cakes where potatoes are not enough, such as in 3D cakes, where you can make small details smoother with butter (butter cream, I mean). And mastic under butter cream or ganache will not flow, do not be afraid. It flows from yoghurt creams, drizzled, from cream without chocolate.
Ilona
So the cake turned out to be beautiful, and everything is painted on how to do it, but not a single photo is of a cake, so that you can understand what's inside, well, before smearing and coating the mastic, even though the cake itself would be visible there, but by the mastic shell, albeit very beautiful ( the cake is really very elegant!) do not understand its taste and content. And the dish in the recipe must be presented. Maybe you still have a photo from your granddaughter's holiday, where you can see a cutaway cake? It would be great!
Irina2101
Quote: Ilona

So the cake turned out to be beautiful, and everything is painted on how to do it, but not a single photo is of a cake, so that you can understand what's inside, well, before smearing and coating the mastic, even though the cake itself would be visible there, but by the mastic shell, albeit very beautiful ( the cake is really very elegant!) do not understand its taste and content. And the dish in the recipe must be presented. Maybe you still have a photo from your granddaughter's holiday, where you can see a cutaway cake? It would be great!

There are photos, of course, but I thought something, I thought, I went over other recipes and didn’t start inserting ...
Ok, okay, I'll try, but one correction ...
In the section, you can see a dark cake, this is a chocolate biscuit, which I did not specifically mention ...Moreover, it is very simple to make it, just add a couple of tablespoons of cocoa to the dough ... But this is not for everybody, not everyone loves chocolate cakes ... Therefore, it is a matter of taste and imagination ... Add nuts, poppy seeds or cocoa to it , from this his taste and appearance will not become worse ...
Irina2101
Quote: try

Ira, very delicate cake Thank you, definitely bookmark.

Thank you, glad you liked it ...:
Merri
Irina, what a beauty !!!
Irina2101
Quote: Merri

Irina, what a beauty !!!

Thank you very much.
Irina2101
Quote: Aprelevna

Oh, now I saw beauty too !! Thank you, Irina, very good. beautiful and gentle!
I also don’t cover the cake with cream, only plaster,
after all the ironing after the frost, it is smooth and even.

Thank you for rating.
I completely agree with you about plaster.
Ilona
Quote: Irina2101

There are photos of course, but I thought something, I thought, went over other recipes and did not insert ...
Ok, ok, I'll try, but one correction ...
In the section, you can see a dark crust, this is a chocolate biscuit, which I did not specifically mention ... Moreover, it is very simple to make it, just add a couple of spoons of cocoa to the dough ... But this is not for everyone, not everyone likes chocolate cakes. .. Therefore, this is a matter of taste and imagination ... Add nuts, poppy seeds or cocoa to it, this will not make its taste and appearance worse ...
Well, in cakes packed in mastic it is difficult to understand what's inside, because not everyone can read the recipe immediately to figure out what's what, someone's visual perception is stronger.
Why didn't they specifically mention it? Let's add, separate 1/3 of the dough and mix with so many spoons of cocoa / nuts. And in addition, we note that if you wish, you can supplement with nuts or, on the contrary, bake all the cakes without additives. Then we will have a recipe and a picture.
Irina2101
Quote: Ilona

Well, in cakes packed in mastic it is difficult to understand what's inside, because not everyone can read the recipe immediately to figure out what's what, someone's visual perception is stronger.
Why didn't they specifically mention it? Let's add, separate 1/3 of the dough and mix with so many spoons of cocoa / nuts. And in addition, we note that if you wish, you can supplement with nuts or, on the contrary, bake all the cakes without additives. Then we will have a recipe and a picture.

OK. I'll try...
Ilona
What a girl on her own! She cuts off a piece of herself! laaapa !!!
Mom
Quote: Aprelevna

Oh, now I saw beauty too !! Thank you, Irina, very good. beautiful and gentle!
I also don’t cover the cake with cream, only plaster,
after all the ironing after the frost, it is smooth and even.
please, if it's not difficult for you, tell me the proportions of the plaster - how much butter, how much condensed milk and how many cookies? and how to do it correctly? boiled condensed milk or ordinary ??
Irina2101
Quote: Mom

please, if it's not difficult for you, tell me the proportions of the plaster - how much butter, how much condensed milk and how many cookies? and how to do it correctly? boiled condensed milk or ordinary ??

For half a jar of boiled condensed milk, I take one pack (250 grams) of soft butter and very finely ground (almost like powder) cookies with a blender or the remaining scraps from a biscuit ...
Beat the butter white, add condensed milk gradually, without stopping whipping, but slightly reducing the speed of revolutions ..., then add portioned ground cookies to the homogeneous whipped mass until the consistency of soft plasticine or shortbread dough. That's all! "The plaster is ready.

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