Cake
Description
The pastry is simple and quick to prepare. This elaborate confectionery masterpiece will look stunning at any festive event. For musicians or singers, this cake can be a perfect gift for a birthday or a professional holiday celebration. The pastry is ready. Serve it at the table.
Instructions
- 1
Step 1
Roll out the flower paste into a sheet. Cut out rose petal-shaped pieces from it.
- 2
Step 2
Make separate cones from several pieces. Keep the others covered with a bag to prevent them from drying out.
- 3
Step 3
Brush the petals with water and wrap them around the cone so they stick.
- 4
Step 4
And around it, wrap whole "flowers," moistening the center with water. Press firmly — and you'll get little roses like in the photo.
- 5
Step 5
Now make the second paste. Melt 125 grams of chocolate over a water bath and immediately add glucose. Mix well. Pour the paste into a bag, refrigerate for an hour. Then knead the mass by hand and roll it out into a sheet on powdered sugar. Shape petals from the resulting paste.
- 6
Step 6
From the same mixture, make a treble clef and attach it to a toothpick.
- 7
Step 7
Now make sponge cakes using 6 and 9 eggs. Beat 6 eggs with 160 grams of sugar separately, and 9 eggs with 220 grams, until the mixture whitens for 8 minutes.
- 8
Step 8
Mix the sifted flour (150 grams regular and 150 grams self-raising) with 9 eggs and cocoa. Mix the remaining amounts of both types of flour with 6 eggs. Also add finely chopped chocolate (50 grams) to the second prepared dough.
- 9
Step 9
Bake the sponge cake until done, approximately one hour (until a toothpick comes out dry). Use a 25 cm diameter pan. Cut the large sponge cake in half. Let everything cool completely.
- 10
Step 10
For soaking, mix liqueur, water, and 2 tablespoons of sugar. Soak all the cake layers with the liquid.
- 11
Step 11
Make the cream. Rub the yolks with powdered sugar. Warm the milk and pour it into the mixture, then place the mixture over a water bath. Cook until thickened. In a mixer, beat the butter and incorporate it into the cream. Finally, add the mascarpone and mix well.
- 12
Step 12
Spread the layers with cream and stack them on top of each other so that the middle layer is the one with chocolate.
- 13
Step 13
Make the ganache. Melt the remaining chocolate over a water bath, then immediately pour in the cream and mix. Let the mixture cool. Use it to completely cover the entire cake.
- 14
Step 14
Now cover the cake with ready-made sugar paste. Decorate the edges with a ribbon.
- 15
Step 15
From the remaining cocoa paste, cut strips the same diameter as a musical staff and the notes themselves.
- 16
Step 16
Decorate the cake with roses, petals, and musical notes. Enjoy your tasting!