Cake
Description
The baking is simple and quick. Today I'm happy to share with you a wonderful cake recipe that will delight your child (and not only him!). Despite its seemingly complex appearance, it's quite easy to make: the base consists of sponge cake layers spread with two types of cream. Read the instructions—and start baking. The pastry is ready. Serve at the table.
Instructions
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Step 1
1. Prepare the sponge cake: beat the eggs with sugar and vanilla. Gradually add flour in portions and mix to form the batter. Grease the baking pan, pour in the sponge cake batter, and place in a preheated oven at 180°C for 20 minutes. Once ready, cut the sponge cake into 3 layers.
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Step 2
2. Prepare the soaking syrup: in a saucepan, mix water with lemon juice, sugar, and lemon zest, simmer for five minutes, then use the mixture to soak the cake layers.
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Step 3
3. Prepare the 1st cream: set up a double boiler, break the chocolate into pieces, add half of the cream, and melt everything together. Whip the remaining cream with a whisk, then combine it with the cooled chocolate mixture, gently stirring. Chop the papaya and add it to the cream, along with coconut flakes and lemon zest used for soaking. Spread this cream over one cake layer, then place the second layer on top.
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Step 4
4. Prepare the second cream: mix the cream with sugar and beat together until fluffy. Spread the finished cream over the second cake layer. Refrigerate the cake overnight.
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Step 5
5. For the glaze, mix powdered sugar with lemon juice until smooth. Place the third cake layer on top, then spread the glaze and remaining cream over the top and sides of the cake. Decorate with coconut flakes.
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Step 6
6. Draw a bear template on parchment paper.
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Step 7
7. Place the parchment paper on the cake and gently press with the handle to create an outline on the cream. Melt the milk chocolate and use it to trace the outlines.
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Step 8
8. Blend the papaya with lemon juice in a blender to make the body.
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Step 9
9. Use the remaining chocolate to draw the paws, eyes, and face. Decorate the edges with cream using a pastry bag.