New Year Cake Bag of Money

Step-by-step preparation

Cooking time: 2 day

1. STEP 1

   

   So let's get started. I made the cakes using two different recipes. Here I will describe the most successful one in my opinion - this is a classic sponge cake recipe. Separate the whites from the yolks, very carefully (if the yolk gets into the whites, the whites will not whip). Add half the sugar and vanilla sugar to the yolks, grind until white and increase in volume with a whisk. Start beating the egg whites at low mixer speed until white foam forms.

2. STEP 2

   

   Then, switching to high whipping speed, add sugar in a thin stream. Beat until a stable mass does not flow out of the bowl. Add a third of the whipped whites to the yolks, and gently knead from bottom to top with a spatula. Then add the sifted flour, mix gently, and add the remaining whipped whites. The dough does not need to be stirred for a long time so as not to destroy the air bubbles that cause the sponge cake to rise.

3. STEP 3

   

   Line a springform pan with baking paper, carefully lay out the dough, and bake for 30-35 minutes at 180 degrees. I don’t have a suitable springform mold, so I greased a silicone mold (diameter 24) with butter.!!!Important!!! When baking, divide the dough into two parts, and bake in two stages, or in two forms.

4. STEP 4

   

   As a result, you should end up with two cake layers. Be sure to let the cakes rest for 8-10 hours at room temperature, covered with a napkin or paper towel. Then cut each of them into 3 parts.

5. STEP 5

   

   Now make the custard. Beat the egg a little with a glass of sugar, add 0.5 glasses of milk, put on the fire and boil for 5 minutes. Then cool and beat with 200g of soft butter. Let cool.

6. STEP 6

   

   Next is impregnation. Pour warm water into a saucepan, add sugar and mix well. Then put it on the stove and bring to a boil, pour in the syrup, reduce the heat to low, and simmer for another 3-5 minutes. Finally, add cognac and stir.

7. STEP 7

   

   We collect the cakes. Using a brush, we “apply” our impregnation to each cake layer, and then coat it with cream. Leave about 3 tablespoons of cream, we will need them later. There is no need to trim the edges of the cake yet. Place in the refrigerator for at least 4 hours.

8. STEP 8

   

   Let's make ganache. Heat 150 ml of cream and melt 150 g of dark chocolate in the cream, stirring.

9. STEP 9

   

   Then we form the dome of the cake. Use a knife to bevel the corners of the cake and cut off the sides (crust). Now chop the scraps, not too finely, and mix with the remaining cream.

10. STEP 10

    

    Place the dome on top with your hands. This is what I did, but in the original recipe, the corners were beveled quite coarsely, and large scraps were used to lay out the dome, without cream. Do what is more convenient for you.

11. STEP 11

    

    Next, we cover our cake with the cooled ganache, covering the cracks with a spatula and smoothing out the unevenness. Put it in the refrigerator to harden.

12. STEP 12

    

    !!!Important!!! don’t repeat my mistake, don’t pour out all the powdered sugar at once and don’t put mastic in it (as shown in the photo). Lightly powder the table, or better yet, silicone film for rolling out the dough, and then, powdering your hands, knead the mastic until it becomes elastic . When the mastic stops sticking to your hands, wrap it in film and let it rest for 30 minutes at room temperature.

13. STEP 13

    

    Now the most exciting part - mastic! I didn’t succeed the first time; I ruined the mastic by using too much powdered sugar. As a result, the mastic turned out to be not elastic, but began to crumble. I will try to describe in as much detail as possible, including how you can save damaged mastic.

14. STEP 14

    

    Melt the chocolate in a water bath. Melt the marshmallows in the microwave for literally 30 seconds, the candies should not boil, they should swell twice as much. Then knead the marshmallows until smooth, and add melted chocolate, soft butter, cream and knead until smooth. Everything will stick to the edges of the bowl, to the spoon, or to your hands (if you knead with your hands right away). Don't be alarmed, this is how it should be.

15. STEP 15

    

    When the ganache hardens, it can be easily corrected. Dip the spatula into boiling water, immediately wipe it dry and smooth out any inaccuracies.

16. STEP 16

    

    Next, dusting the silicone film with starch, once again thoroughly knead our mastic and roll it out. We place the rolled out layer of mastic on the cake, and form the folds of the bag, cut off the remains from the bottom, and fold it under the cake.!!! If your mastic still doesn’t work out and it starts to crumble. Melt another 100-150 grams of marshmallows, and partially and gradually add the failed mastic to this mixture, knead a new one.!!!

17. STEP 17

    

    We make decor from the remains of mastic. Knead the rest again, roll it out, cut out the top of the bag, the patch, any figure for the patch (I have a heart), and roll up the threads for the patch. We also twist the rope for the bag with our hands. All the decor is the cake itself, put it in the refrigerator for a while to harden. Then we take it out and, using droplets of water, glue the decor to the bag. Place foil under the top of the bag to give it shape. Let it freeze again.

18. STEP 18

    

    After the mastic has completely hardened, place purchased chocolate coins on top. If you want the bag to shine, dilute vodka with honey 1:1 and brush it with a brush (the vodka will evaporate, but the shine will remain). Let's enjoy our masterpiece. Bon Appetit!

Comments on the recipe

olgay198108

05.10.2023

4.9

Uhhh) Such a cool cake and everything is described in such detail))) Thank you very much for such a good recipe))) I took it to kk))

Accident

05.10.2023

4.7

oh, I'm shocked by this cake!!! masterpiece!!!

Elena

05.10.2023

4.9

very beautiful, you are just great! I’ll try to make it, I’ll put it in the cookbook)

mother of a sweet tooth

05.10.2023

4.7

Thank you! Your personal experience, very successful, by the way, will inspire me, it seems, to new culinary feats, such as working with mastic, for example!