Cake "Ladybug"

Category: Bakery products
Ladybug cake

Ingredients

Marble cake:
Butter 125 g
Sugar 110 g
Cocoa powder 1 tbsp. l.
Flour 210 g
Sour cream (medium fat) 110 g
Soda 1 tsp
Chicken egg 2 pcs.
Jam (I have black currant) 2 tbsp. l.
Sponge cake:
Flour 110 g
Chicken egg 3 pcs.
Sugar 110 g
Cream:
Milk 500 ml
Sugar 100 g
Vanilla pudding (can be replaced with cornstarch or 2 heaped tablespoons of flour) 40 g
Lemon zest and juice 1/2 pcs.
Jelly (I have cherry) 80 + 80 160 g
Black chocolate 60 g
Water 150 + 150 300 ml
Butter for cream 250 g

Cooking method

  • Two types of cakes, custard with pudding and jelly - layered and varied in taste, but so wonderfully combined! I think that both children and adults will like the cake!
  • Marble cake:
  • Melt butter 125 g with sugar until the latter is completely dissolved, cool and, adding 210 g flour, knead a smooth dough. Roll it into a bun and freeze.
  • Ladybug cake
  • Stir soda in sour cream, add 2 eggs, jam and cocoa, beat well. Add frozen dough grated on a coarse grater to the resulting mixture. Stir with a spatula.
  • Ladybug cake
  • Place the dough in a 24 cm diameter dish lined with baking paper.
  • Bake in preheated to 180 "C oven for 30 minutes. Check with torch. Focus on your oven.
  • Cool the finished cake on a wire rack.
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  • Sponge cake:
  • Beat eggs 3 pcs with 110 g of sugar until white and increase the volume, at least twice, beat for at least 5-7 minutes. Add flour in two steps and mix with a spatula by folding from bottom to top and in a circle.
  • Place the dough in a 24 cm dish, cover the bottom with baking paper. Bake in a preheated 180 "C oven for 30 minutes. Check with a torch. Focus on your oven.
  • Ladybug cake
  • Cool the finished cake on a wire rack.
  • With a vodka glass, make recesses along the entire diameter of the cake. It is better to do this from the "seamy" side of the cake!
  • Ladybug cake
  • Cream:
  • Dissolve vanilla pudding in 100 ml of cold milk. If you don't have pudding, you can substitute cornstarch or 2 tbsp. l. flour + 1 g vanilla.
  • Add sugar and lemon zest cut with a ribbon to the remaining milk, bring to a boil and, constantly stirring, add the pudding dissolved in milk in a thin stream, brew the cream, remove the zest from it. Cover the finished cream with cling film, sticking it to the surface, and cool completely.
  • Ladybug cake
  • Add soft butter and lemon juice to the cooled cream - beat.
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  • Assembly:
  • Place the marbled crust on a platter and soak with cherry syrup diluted in a little water or whatever you like.
  • Apply the whole cream to the cake and cover with a biscuit cake. Press down slightly so that the cream gets into the grooves and covers them, but not completely, but 1/4. This is necessary so that the jelly poured into the recesses does not flow out.
  • Ladybug cake
  • Put a ring on the cake.
  • Dilute 80 g jelly in 150 ml of water, to which I added 2 tbsp. l. blackcurrant jam to darken and strain. Cool completely and allow to thicken slightly, almost like jelly. Pour the jelly over the cavities, refrigerate and set.
  • Ladybug cake
  • Dissolve the second 80 g jelly in 150 ml of water, let cool and thicken slightly and cover the surface of the cake with it. Allow to completely solidify.
  • Ladybug cake
  • Use a hair dryer to blow hot air around the ring and carefully remove the ring.
  • Cut a ribbon out of baking paper, the width of which will be equal to the height of the cake, and the length of its circumference, and apply chocolate melted in a steam bath or microwave oven on it.
  • Gently wrap the tape around the cake, pressing against the sides. Place in the refrigerator and set aside. Then carefully remove.
  • Ladybug cake
  • The finished cake is best cut with a hot and dry knife with a sharp, long blade.
  • Ladybug cake
  • A piece.
  • Ladybug cake

The dish is designed for

12

Time for preparing:

120 minutes

Cooking program:

oven

Chuchundrus
: girl_claping: Natalie what a delicious cake. Thanks for the secrets of magic.
natapit
Natalia, I share what I know myself with GREAT pleasure! Thank you!
Trishka
natapit, Natasha, I'm deep!
An example of how you can make a culinary bomb from simple products!
Thanks for your imagination
Dragged away, definitely in!
Trendy
natapit, beauty and yummy! And from the cut, in general, drooling!
Merri
Natasha, thank you for the recipe that you can completely trust!
Slastёna
Natalia, You are a sorceress! Pudding and jelly in one dessert is every kid's dream. This is just a bomb for a children's party !!! Be sure to take notes!
natapit
Trishka, Trendy, Merri, Slastёna, thanks, girls, for the kind words and comments !!!
lettohka ttt
A masterpiece cake !!!! Beautifulyyy !!!!!! Natasha simply no words from Admiration !!!!
lungwort
Natalie, as always, an excellent recipe and excellent execution. I'll bookmark it and make it for my granddaughter.
statinka
Please tell me how much oil is needed for the cream?
natapit
Quote: statinka
Please tell me how much oil is needed for the cream?
Elena, there is 250 g of butter !!!!
statinka
Thanks for the recipe. The cake is delicious.
Butter added 100g as there was no response.
The jelly did not want to freeze, it was absorbed into the biscuit. I had to buy more.
natapit

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