Cake
Description
To make "caviar," take orange jelly or red jelly, but if using red, add a bit of yellow food coloring. Use three times less water for the jelly than required by the instructions. Take the prepared hot jelly and fill a regular medical syringe (without a needle), 20 ml, then squeeze the jelly out drop by drop into a glass of vegetable oil cooled until it turns white. Use odorless oil. One to two hours before "caviar production," pour the oil into 3-4 large disposable cups and place them in the freezer. Later, this oil can be used for cooking. If the jelly flows too easily from the syringe, wait until it sets slightly, or you may have added too much water. Do not remove all the oil cups from the freezer at once; replace them as the oil warms up. Strain the caviar through a small sieve, place it on a paper towel to absorb the oil. Once dried, sort the caviar: the prettiest beads go on the cake, the misshapen or defective ones go for reprocessing. The "caviar" can be made in advance and stored in the refrigerator. Good luck! Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Beat eggs with sugar, then add butter, baking powder, vanilla, cocoa powder, and flour. Pour the batter onto a rectangular baking sheet and bake the sponge cake.
- 2
Step 2
Whip the cream from butter, condensed milk, and cocoa.
- 3
Step 3
Divide the sponge cake into 2-3 layers and spread with cream. Chill in the refrigerator.
- 4
Step 4
Shape the sponge cake like a sandwich, and spread the sides with butter whipped with condensed milk.
- 5
Step 5
Cover the sides of the cake with fondant. The white fondant is tinted with food coloring.
- 6
Step 6
Top the cake with whipped cream mixed with condensed milk.
- 7
Step 7
Dissolve gelatin in water. Use three times less water than instructed.
- 8
Step 8
Using a syringe and chilled sunflower oil, make caviar-like beads from the jelly.
- 9
Step 9
Decorate the cake with jelly and a fondant gift tag, if there's an occasion!