Cake with chocolate wafers and colored dragees

Description

I present to You a cake with the original decor, very colorful and interesting. The cream and cakes, you can use any. In my case, angel food cake, custard cream and sour cream, and strawberry dipping. Ingredients for a 26 cm form

Ingredients

Chicken egg

10 piece
Powdered sugar

120 g
Sugar

75 g
Salt

1 pinch
Citric acid

1 tsp
Vanilla

1 tsp
Flour

90 g
Strawberry

300 g
Sugar

100 g
Water

70 ml
Cream

225 ml
Sour cream

300 g
Sugar

0.25 cup
Vanilla

1.5 tsp
Butter

100 g
Condensed milk

100 ml
Candy

Cooking

Start with the syrup as it needs to cool down. Finely chop the strawberries

In a saucepan put the strawberries, add sugar and water, bring to the boil, put on low heat and simmer 5 minutes. Mash the strawberries with a potato masher and drain the juice through a strainer. (I did not, left strawberry so)

Prepare the dough. From to measure out all the ingredients.

In a separate bowl sift the flour with the icing sugar

In another bowl, you need to separate the whites from the yolks, add a pinch of salt and whip until thick.

As the mass thickens, add the citric acid, sugar and vanilla, beat until stable peaks.

The egg mass gently add the flour with the icing sugar and stir with a spatula from the bottom to the top, long way. To put all in the form and send bake for 25 minutes at 180 degrees. When ready the cake cools it, turning on the grill.

While cake cools, prepare the cream. Pour the cream into a bowl, add sour cream, sugar and vanilla.

Beat until smooth

Wait when the cake has cooled, remove from mold and cut into two piece (cut exactly the cake I don't know how, would love to read your tips) lubricated with impregnation of both layers from the side of the slice.

Collect the cake, the bottom cake I have one that was top during baking, it spread cream evenly and cover with the second part.

Prepare the cream for coating. In a bowl, mix the warm butter with condensed milk, whisk. Photos the initial stage of mixing ))

Our daubed cake top and sides with cream, this cream ensures a good adhesion of the decor with the cake.

Now comes the fun part, begin to decorate. The original recipe uses whole sticks of kit kat, and since I have not a high form, they had to be cut in half. Spread around the cake "fence" of kit kat, gently pressing it to the cake. When the "fence" is ready, sprinkle the top of the cake m&m, so there is no visible cream. PS. 1 pack is not enough, had to run to the store for a second

Winding "fence" ribbon... and voila... the cake is ready

Are the photos in context

Comments and reviews

Leave a comment or a recipe review