Cake
Description
The baking is simple and quick. I want to share with you a recipe for a delicious and very sweet little cake. It turns out small, but can easily be divided into 8 pieces. For covering the cake, I made a fondant using condensed milk and dry milk. I must say right away: neither the milk nor the condensed milk can be substituted. This fondant is sweet and soft, rolls out easily, and fits the cake perfectly, but it's not suitable for modeling figures. For that purpose, marshmallow fondant is needed. Edible markers draw beautifully on any smooth surface. Look, the baked treat is ready. Serve it at the table.
Instructions
- 1
Step 1
1. First, prepare the sponge cake. You will need: flour, eggs, sugar. For the cream: condensed milk and butter. Leave the butter at room temperature so it becomes soft.
- 2
Step 2
2. Beat the eggs with sugar using a mixer until a thick, fluffy foam forms.
- 3
Step 3
3. Add the flour in parts, mixing with a mixer at low speed until smooth.
- 4
Step 4
4. Line the pan with parchment paper and grease the bottom and sides with oil. Pour in the batter and bake at 180 degrees for 30-40 minutes, depending on your oven.
- 5
Step 5
5. Check the readiness of the finished biscuit with a bamboo stick. Cool and remove from the mold.
- 6
Step 6
6. Combine softened butter (at room temperature) with condensed milk. Using a mixer, beat on maximum speed until the cream becomes light and smooth in consistency.
- 7
Step 7
7. Place the finished cream in the refrigerator for 30-40 minutes.
- 8
Step 8
8. While the cream and sponge cake are cooling, you need to prepare the fondant.
- 9
Step 9
9. Combine 80 g of powdered sugar with 75 g of dry milk. Mix well. Set aside the remaining powdered sugar for later addition.
- 10
Step 10
10. Add condensed milk and lemon juice. Start kneading the fondant with a spatula.
- 11
Step 11
11. Dust the table with powdered sugar and knead the fondant until smooth. Condensed milk fondant is soft and smooth, making it ideal for covering cakes. Place it in a plastic bag to prevent it from drying out.
- 12
Step 12
12. Cut the cooled biscuit into two parts. Soak each half with sweet syrup. Then spread half of the cream on one half.
- 13
Step 13
13. Place the second cake layer on top. Spread the remaining cream over the sides and top. Refrigerate the cake for 1 hour.
- 14
Step 14
14. Roll out the fondant not too thin. Cover the cake with it. Smooth the top and sides with a fondant smoother. Trim off excess fondant at the bottom.
- 15
Step 15
15. Use edible markers to draw favorite cartoon characters. The cake is ready!
- 16
Step 16
16. Treat the kids!