Cake Suitcase

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   Separate the whites from the yolks. Separate very carefully so that not a drop of yolk gets into the whites, otherwise the whites will not beat. Also, the bowl in which the whites will be beaten must be clean, without traces of fat. It is better to wipe it with a paper towel soaked in vinegar or lemon juice.

2. STEP 2

   

   Place the yolks in a bowl, add half the sugar and vanilla sugar.

3. STEP 3

   

   Grind the yolks well with sugar until they increase in volume and turn white. Yolks can be ground using a mixer

4. STEP 4

   

   Place the egg whites in a clean bowl and beat on low or medium speed with a mixer.

5. STEP 5

   

   until a light fluffy foam forms

6. STEP 6

   

   Increase the speed of the mixer to medium or maximum (the speed depends on the power of the mixer) and, without stopping whipping, add sugar in a thin stream. When all the sugar has been added, continue beating until the whites come out when you tilt (or turn) the bowl.

7. STEP 7

   

   Add a third of the whipped whites to the yolks

8. STEP 8

   

   and mix gently from bottom to top

9. STEP 9

   

   Add sifted flour to the yolk mixture and mix well

10. STEP 10

    

    Then add the remaining whipped whites

11. STEP 11

    

    and very carefully, using bottom-up movements, as if lifting layer by layer, mix the dough

12. STEP 12

    

    The mold is filled with dough to no more than 2/3 of the height, since during baking the biscuit increases in volume by about 1.5 times. Place the dough in the mold and level the surface. Bake the biscuit in an oven preheated to 180°C for about 30-35 minutes. During baking, it is advisable not to open the oven door for the first 20-25 minutes, otherwise the biscuit may fall off. But, if there is no need, it is better not to open the door during the entire baking time of the biscuit.

13. STEP 13

    

    The sponge cake is ready if it has shrunk a little, the edges move away from the walls of the mold and when you lightly press it with your fingers, the sponge cake springs back and the hole is quickly restored. Carefully remove the sponge cake from the mold, place it on a wire rack and let cool. Cover the cooled sponge cake with a napkin or paper towel and let it cool. rest at room temperature for 8-12 hours (then, when soaked in syrup, the biscuit will not become soggy and crumble when cutting).

14. STEP 14

    

    When the cake has cooled, cut it into two layers, soak it in syrup (I took vanilla extract and added it to the syrup) and spread the layers together and, of course, the sides and top, preparing the surface for applying mastic, put it in the refrigerator

15. STEP 15

    

    While our cake is cooling, we will prepare the cream

16. STEP 16

    

    The cream is very simple and well known to everyone, it is butter with condensed milk

17. STEP 17

    

    Beat soft butter, gradually adding condensed milk

18. STEP 18

    

    Next, prepare brown mastic or buy ready-made. Roll out a sheet of mastic

19. STEP 19

    

    stripes mode as high as our cake

20. STEP 20

    

    and squeeze out circles and ovals on them

21. STEP 21

    

    thus making "crocodile skin"

22. STEP 22

    

    Cover the top of the cake in the same way.

23. STEP 23

    

    After this, we swing the flagella and glue them along the edges of the joints

24. STEP 24

    

    We form fasteners, a handle... That's it.. To add shine to the mastic, you need to cover it with a brush with a solution of honey and vodka (1:1)... Lay out the coins.. Bon appetit!

Comments on the recipe

Irisha

27.09.2023

4.9

Natasha, what a cute suitcase!! My dad had one of these a long time ago, only black, I just remembered my childhood

Anahit

27.09.2023

4.7

Oh, Natalie, smart girl, in addition to being a good cook, you are also a psychologist, you know who needs what: young people, children, and here’s the briefcase desired by all men for dad. I wonder what surprise awaits mom. Thanks for the detailed step-by-step demonstration.

Yulechka

27.09.2023

4.5

How original! Great! And it’s not as difficult to do as it seems! Natalie, you are simply a magician!

Magnago

27.09.2023

4.7

The super cake, in fact, literally captivates with its simplicity - and, at the same time, originality! Otherwise you’re always worried about what to give such a man... By the way... Irisha, wow, your dad had a whole suitcase with money?!

Anna

27.09.2023

4.6

I love 3D cakes and, whenever possible, I patiently master MK (master classes)!!!

Natali

27.09.2023

4.7

Girls, thank you all!!! I’m still thinking about my mother’s cake, or rather I can’t decide :)