Cake "Fairy Tale"

A cooking Fairy Tale Cake is not difficult. First of all, you need to prepare a baking dish. Grease a 10x20 mold with butter and sprinkle with flour. Then turn on the oven at 200°C (390°F).

Separate the yolks from the yolks, grind the yolks with sugar until white.

Add a pinch of salt to the egg whites and beat in a thick, stable foam. Salt allows egg whites to rise better. Gently fold the beaten egg whites into the yolks. Pour the sifted flour into the egg mixture and mix gently with a spatula.

Put the prepared dough into a baking dish and place in a preheated oven. Bake the sponge cake for 20 minutes, and then cool, turn upside down and leave for 8-12 hours. This will make the cake thicker and easier to work with.

While the biscuit is settling, you can think about decorating. If you are using regular food coloring, you can skip this step. If not, then boil the beets, you can bake in the oven. Peel the boiled beets, grate and put on a sieve or gauze to drain the juice.

You can use spinach to get a green color for cream leaves. Spinach can be used fresh or frozen. Put the spinach in a saucepan, if the spinach is fresh, add a couple of tablespoons of water, if frozen water is not needed. Boil the spinach until tender, and then transfer to a sieve or cheesecloth. All you need is liquid, like from beets.

From the settled biscuit, cut off the upper corners, giving a semicircular shape. Crumble the scraps, put on a baking sheet and put in an oven preheated to 200°C (390°F) for 10-15 minutes, and then grind and combine with 1 tbsp. cocoa.

Pour water into a bowl, when it heats up, add sugar, mix and cook until the sugar is completely dissolved. Add cognac to the finished syrup, mix and remove from heat. Cut the biscuit into three layers and soak them with syrup, apply more syrup on the top layer.

Cream for the "Fairy Tale" cake is cooked as follows. Remove the butter from the refrigerator in advance, by the time the cream is cooked, it should be softened. In a deep bowl, mix milk, sugar, vanilla sugar and yolks, mix everything well and let the sugar dissolve, and then strain through a fine sieve. Put the prepared milk syrup on the fire, when it boils, reduce the heat and cook until the syrup thickens. The syrup is best mixed with a whisk to avoid lumps. The finished cream should look like thick sour cream. Beat the butter until white, pour in the chilled syrup, then the cognac and beat well until smooth.

Divide the finished cream for the “Fairy Tale” cake into two parts, add cocoa to one part and beat well. From the second part, set aside a full tablespoon and combine it with beetroot juice, combine another spoonful of cream with spinach juice. Prepare three syringes or cornets, put cocoa cream and a notched nozzle in one. In another place cream with spinach and a nozzle for leaves, in the third - cream with beet juice and a notched nozzle.

Spread half of the white cream on the bottom cake, put the middle cake on top, apply the second half of the white cream. Cover "Fairy Tale" cake with the top layer of biscuit.

Grease the sides of the cake with a thin layer of cream with cocoa and sprinkle with cocoa crumbs. Do not crumble the top of the cake, otherwise the subsequent cream will not hold. First you need to apply strips of cocoa cream without gaps on the surface of the cake. Next, at your discretion, apply leaves and flowers. Decorate with a few cubes of candied fruits, cool and the Fairy Tale cake is ready.