Cake Kinder Surprise made from mastic

Step-by-step preparation

Cooking time: 1 day 12 hr

1. STEP 1

   

   For the sponge cake, beat the butter, add sugar, vanilla and eggs, one at a time, without ceasing to beat. Add flour sifted with baking powder and salt in portions, alternating with milk and sour cream. Mix everything well each time. Bake a large cake with a diameter of 28 cm and a thickness of about 6 cm (180 g - 1 hour) and a small cake with a diameter of 20 cm and a height of 2.5-3 cm (180 g - 30 min.) There is just enough dough for this volume. Cut off the tops, divide the large cake into two.

2. STEP 2

   

   For the ganache, place the chocolate in a bowl (break if it's a tile) and heat the cream to a low simmer. Pour cream over chocolate and leave for 1-2 minutes. Stir until smooth, place in a steam bath and cook, stirring constantly, to 47 degrees. Cool the ganache and pour into an airtight container. Leave overnight before use.

3. STEP 3

   

   It’s also good to let the cakes sit for a day before assembling the cake. The sponge cake will become stronger and it will be easier for you to assemble the cake. Cut the foil cardboard to the shape of your cake (30 cm on the long side, 23 cm on the short side). Place it on top of two large cake layers and trim off the excess.

4. STEP 4

   

   Place a small cake layer on top of the cakes and cut it to size.

5. STEP 5

   

   Make a hole in the wide part of large cakes for a surprise. Its diameter should be at least 3 cm smaller than the small cake.

6. STEP 6

   

   Spread the bottom layer with ganache.

7. STEP 7

   

   Place the top layer and coat it with the same layer.

8. STEP 8

   

   Fill the surprise hole with candy. It can be kinders or marmalade - whatever the recipient of the cake likes most. Cover the secret compartment with a small cake layer and press all the cake layers well together.

9. STEP 9

   

   Using a large knife, begin to level the cake and bring it closer to the egg shape.

10. STEP 10

    

    Continue with a small sharp knife, smoothing out corners and irregularities.

11. STEP 11

    

    Cover the cake with ganache.

12. STEP 12

    

    Level the surface with a silicone spatula. Place the cake in the freezer for 15 minutes until the surface hardens.

13. STEP 13

    

    To cover you need 400 g of red mastic, 500 g of white and 100 g of a little of different colors.

14. STEP 14

    

    Roll out the red fondant thinly. Make one edge straight. Cover the bottom of the cake with sugar syrup so that the mastic sticks well to the cake.

15. STEP 15

    

    Cover the bottom of the cake egg, smooth it, trim the edge and polish the fondant with an iron. Smooth out the edge on top a little, making it thinner.

16. STEP 16

    

    Roll out the white fondant.

17. STEP 17

    

    Cover the top and center of the cake with white fondant, going over the red layer and not forgetting to cover the top of the cake with syrup.

18. STEP 18

    

    Trim the wave from below and smooth it out.

19. STEP 19

    

    Make a splash of white fondant. Attach drops and waves with syrup.

20. STEP 20

    

    Cut out templates from paper blanks, and then cut out letters and a rectangular name tag from multi-colored fondant.

21. STEP 21

    

    Place the letters on the syrup. If the letters are multi-layered, roll out the mastic thinner.

22. STEP 22

    

    Coat each layer with syrup. To make it easier to work with small parts, sprinkle them with powder or starch (they can then be easily removed with a dry powder brush).

23. STEP 23

    

    Write a name on the tag (or make the tag bigger and wish something good). Fondant cakes are stored in freeze-dry refrigerators. In old-style refrigerators, the mastic becomes covered with condensation.

Comments on the recipe

Swetlja4ok

03.12.2023

4.5

A real surprise for children and also delicious! Check out this Lego Ninjaga cake too!