Cake "Fairy Tale"
2 hours Recipe Yield:
8-10 servings Difficulty:
Cake "Fairy Tale" – everyone remembers this cake from childhood, it was prepared in the form of a roll and decorated with mushrooms, or made from biscuit cakes, and it was decorated with buttercream flowers. A small amount of candied fruits upset, they were always eaten first, thanks to them the cake really was a fairy tale. The recipe for this cake is not complicated at all. In fact, this is a biscuit that is very well soaked in syrup. Butter cream and biscuit crumbs, cocoa and candied watermelon are used for decoration. Although candied fruits can be used any. In order not to bother, you can use ordinary food colors, in my version, spinach and beetroot juice was used to color the cream.
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.
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.
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.