Cake "Happy Birthday!" in a multicooker MP5010PSD and a kitchen machine KM1010HSD

Cake "Happy Birthday!" in a multicooker MP5010PSD and a kitchen machine KM1010HSD

Category: Confectionery

Ingredients
Chicken eggs	5 pieces.
Granulated sugar	2 multi-cups
Wheat flour	2 multi-cups
Baking powder	1 tsp
Vanilla sugar	10 g
Walnuts, ground	80 g
Cream 35% fat	250 g
Sour cream 25% fat	400 g
Butter 82% fat	180 g
Small sugar	100 g
Prunes	150 g
Walnuts (crushed)	100 g
Cream 35% fat	130 g
Bitter chocolate 70% cocoa	400 g
Sugar mastic	1000 g
Food dyes in assortment	\
Mix for making lace -	\
Food markers	\
Granulated sugar (for syrup)	350 g
Water	155 ml
Lemon acid	pinch
Cognac	50 ml

Cooking method

• 
• Preparing the base of the cake
• 1. Whisk the eggs, sugar and vanilla sugar into a firm froth (whisk duration - at least 5 minutes).
• 2. Stir the flour and baking powder and add to the dough, knead the biscuit dough, then stir in the ground walnuts with a spatula.
• 
• 3. Put the dough in a multicooker bowl, pre-greased with butter.
• 4. Bake the cake base in Bake mode for 1 hour. Check readiness.
• 
• 5. Cool the baked semi-finished product and cut into 4 layers.
• Preparation of impregnation syrup
• 1. Place water and sugar in a heavy-bottomed saucepan and stir.
• 2. Bring to a boil, add citric acid and simmer on low heat for another 45 minutes, covered.
• 3. Cool and add cognac.
• Cooking Ganache
• 1. Heat the cream and add the chopped chocolate.
• 2. Heat the chocolate with cream on a low heat level, stir vigorously until a homogeneous shiny mass is obtained.
• Be careful!!! It is very important not to overheat the chocolate.
• 
• Making Cream
• 1. Combine cream, sour cream, sugar and whisk on high speed.
• 
• 2. Whisk the softened butter and stir in the cream.
• 
• 3. Finely chop the prunes and chop the walnuts (not very finely).
• 
• 
• Making Lace
• 1. Mix dry ingredients with water, beat them with a mixer, then add the pasty mass from the kit and beat again.
• 2. Use special silicone lace mats (icing). Apply the resulting mass to the mat, smooth with a palette, remove excess.
• 3. Dry the lace blank in the oven at 80-120 degrees for 10-15 minutes.
• 4. Cool the lace, it should easily come off the rug.
• 5. Transfer the finished lace to the parchment.
• Cake preparation
• 1. Soak the cakes with syrup, layer with cream, sprinkle each layer of cream with chopped walnuts and finely chopped prunes.
• 2. Place the cake blank in a split form and place in the freezer for 3-4 hours.
• 
• 
• 
• 
• 3. Remove the cake from the mold and smooth the surface and side with ganache, then place in the refrigerator to set.
• 
• 4. Roll out the white sugar mastic to a thickness of 0.5 - 0.8 cm. Sprinkle the cake with water and cover with the rolled mastic. Smooth the surface with a special iron.
• 
• 5. Moisten the side of the cake with water and glue the lace.
• 6. Roll out the green colored mastic and cut out the leaves and sepals.
• 
• 
• 7. Roll out the red dyed mastic, cut out the rose petals, form the flowers and attach them with toothpicks to the cake.
• 8. Make a sugar paste label. Let it dry. Use a food marker to write on a dry plate and place it on the cake.
• 
• 

The dish is designed for

12 servings

Time for preparing:

10 hours

Note

An incredibly fun activity for the whole family! Everyone will find something to their liking: knead, beat, bake, roll out sugar paste, cut leaves and sculpt flowers and figurines. The OURSSON company, to help professional and novice confectioners, offers silicone rugs, rolling pins, potholders and many other useful and useful things.