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Cake children's from mastic

Cake children's from mastic

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Ingredients for making mastic for kids cake

For biscuit:

  1. 6 eggs
  2. Wheat flour 1.5 cups
  3. Sugar 1 + 1/4 cup
  4. Potato starch 1 tablespoon
  5. Cocoa powder 1-2 tablespoons
  6. Vanillin on the tip of a knife
  7. Butter 20-30 grams

For cream (for cake):

  1. Curd 500 grams
  2. Powdered sugar 1 cup
  3. Instant gelatin 2 tablespoons
  4. Milk 100 milliliters
  5. Cream 250 milliliters
  6. Fresh strawberries 300 grams

For cream (base for mastic):

  1. Condensed milk 70 grams
  2. Butter 100 grams

For mastic:

  1. Marshmallow Marshmallow 320 grams
  2. Icing sugar 250 grams
  3. Freshly squeezed lemon juice 1 tablespoon
  4. Food colors to taste
  • Main ingredientsStrawberry, Cottage cheese, Sponge cake, Sugar
  • Serving 10 Servings


A glass, a tablespoon, a kitchen table, a large bowl - 2 pieces, a medium bowl, a kitchen knife, a cutting board, an oven, a mixer, a rolling pin, a deep baking dish with a diameter of 26 centimeters, a sieve, a deep bowl - 2 pieces, a deep bowl for the mixer, kitchen oven gloves, oven rack, Turk, small bowl - 2 pieces, kitchen spatula, blender, kitchen paper towels, flat large plate, stove, refrigerator, toothpick, microwave, heat-resistant glass saucepan, wooden spatula, kitchen scissors, flat dishfor serving, small ruler, cling film, deep plate - 6-7 pieces

Making a cake for children from mastic:

Step 1: prepare the flour mixture for the dough.

Pour ingredients such as flour, cocoa powder and potato starch into a large bowl. Using a tablespoon, mix everything thoroughly until smooth.

Now pour the dry mixture into a sieve in small portions and sift it over another clean large bowl. This is necessary to ensure that our cakes are airy, tender, without lumps, as well as a uniform coffee color.

Step 2: prepare the eggs.

Using a kitchen knife, we break the eggshell, and carefully separate the yolks from the proteins and pour into two deep bowls.

Pour a little more than half a glass of sugar and vanilla on the tip of the knife into the first container. Using a mixer, whisk the components at high speed until a homogeneous yellow fluffy mass is formed.

Pour the egg whites from the bowl into a deep bowl and add the remaining sugar here. Using an electric appliance, beat everything at high speed until we get strong peaks. Immediately after this, we begin to prepare the dough for the cakes.

Step 3: prepare the dough for the cake.

Pour beaten egg yolks into a clean large bowl and spread 1/3 part from the total mass of proteins. Gently mix everything with a kitchen spatula until smooth. Attention: we do this, as if lifting from bottom to top layer by layer.

Then, carefully, in small portions, we introduce the sifted flour mixture into the mass and in parallel beat everything with a mixer at the lowest speed. Important: so that the cake does not donkey during baking, you can beat the dough with an ordinary hand whisk.
At the end, add the remaining beaten egg whites and again mix everything with a spatula until smooth. That's it, the coffee biscuit dough is ready!

Step 4: prepare the cake for the cake.

Lubricate the bottom and walls of a deep baking dish with a small piece of butter. Pour the dough here and level its surface with a wooden or kitchen spatula. Now turn on the oven and heat it to a temperature 170-200 ° C (it all depends on your oven, but I prefer the first temperature regime so that the cakes do not burn on the base). Immediately after that we put the form on the middle level and bake the dough plus minus 1 hour. When the cakes become a golden ruddy color, using the kitchen gloves, we take them out of the oven and check for readiness. To do this, we use a toothpick. We pierce it pastries somewhere in the middle and look. If the toothpick is left dry and without wet lumps, then the cakes are ready and you can turn off the oven. If not, then it’s worth extending the time yet for 7-10 minutes. At the end, turn off the oven, and take out the form and leave it for a while aside.

Using kitchen tacks, carefully transfer the cake to the wire rack and let it cool to room temperature, and in the meantime prepare the cream.

Step 5: prepare the strawberries.

Peel the strawberries and gently rinse under running cool water. Then we spread the berries on kitchen paper towels and allow to dry.

We move the components to a cutting board and chop it with quarters using a knife. We cut each piece into several parts and carefully transfer to a free plate.

Step 6: prepare the curd mass.

We spread the cottage cheese in a small bowl and use a blender to beat until a homogeneous creamy mass is formed.

Immediately after this, pour the powdered sugar into the container and mix everything thoroughly with a mixer at medium speed.

Step 7: prepare the milk.

Pour milk into a Turk and put on medium heat. When it boils, immediately turn off the burner, and set the container aside.

Step 8: prepare the gelatin.

Pour gelatin into a clean small bowl and fill it with hot milk. Using a wooden spatula or a tablespoon, thoroughly mix the components until the first is completely dissolved. Then filter the liquid mixture through a sieve into a clean medium bowl.

Step 9: prepare the cream for the cake.

Pour the still-cooled liquid gelatin into a bowl with cottage cheese and beat thoroughly with a mixer at medium speed until smooth. Then add the cream here and once again mix everything thoroughly with improvised inventory.

At the end, put the strawberry slices in the container and, using a kitchen spatula, bring the cream to a homogeneous state.

Step 10: prepare a cake for children from mastic - the first stage.

Put the cooled cake on a cutting board and use a long kitchen knife to cut along into 3 parts. Attention: the thickness of the piece should be about 1-1.5 centimeters.

Now we spread each cake in turn in a baking dish (it is desirable that it be removable) and grease liberally with cream, using a kitchen spatula and a tablespoon. Important: do not apply curd-strawberry mass on the surface of the cake, since for this we will use an oil base for mastic. We wrap the container with cling film so that the pastries do not absorb extraneous odors, and put in the refrigerator to infuse for 2-3 hours.

Step 11: prepare the cream base for the mastic.

When the cake is already infused, you can prepare a cream base for mastic. To do this, put butter in a small bowl (which we rinse beforehand under running water and dry with kitchen paper towels). We leave it for some time on the side to reach room temperature.

Immediately after that, using a mixer, beat the component at medium speed until splendid. Now carefully introduce the condensed milk into the mass. Attention: in parallel with this, we continue to whip the contents of the bowl. We should get an airy fluffy cream.

Step 12: prepare a cake for children from mastic - the second stage.

We take the cake out of the refrigerator and carefully transfer it to a special flat serving dish. Using a kitchen spatula and a tablespoon, cover it on all sides with a cream base and put it again to insist in a cold place. The cream should freeze, so this will require not less than 1 hourand in the meantime we’ll finally start making the mastic.

Step 13: prepare the mastic.

Marshmallows spread the marshmallows in a heat-resistant glass saucepan, pour freshly squeezed lemon juice and set to melt in the microwave at maximum power for 20-40 seconds. Attention: We follow this process so as not to overheat the mass. As soon as it grows 2-3 times, immediately turn off the oven.

Now we spread the liquid marshmallows in deep plates and add dyes here (literally 2-4 drops). I used 6-7 colors: pink, pale green, yellow, red, blue, brown and white (if the mixture turned out to be beige or pale pink). Using a spatula, mix everything thoroughly until smooth.

Then, in each container, pour in turn 1/6 part icing sugar and beat thoroughly with improvised stock, like dough. At first, the mass will be very sticky, but will gradually begin to turn into a dense elastic mixture. Important: if necessary, a little more powdered sugar can be added to each plate.
Next, put the mastic on the kitchen table. Be sure to sprinkle it with powdered sugar in advance. Now the fun begins! Using the rolling pin, we roll the first piece of mastic into a thin thick cake no more than 5 millimeters. We need it in order to cover our pastries.

And from all the other pieces of mastic we sculpt the figures. For example, I made a cake with flowers and a kitten "Hello Kitty". To do this, you can use various molds, the usual small ruler, kitchen scissors with which you can cut strips, petals and much more. In a word, we sculpt from mastic everything that comes to your mind and that your child loves most.

There are cakes in the form of cars, this is if you have a son.

For girls, a house or a little sun will be beautiful.

You can cover the pastries, both voluminous figures and flat. When everything is ready, we proceed to the final stage of the preparation of the cake.

Step 14: prepare a cake for children from mastic - the third stage.

We take the cake out of the refrigerator and first of all cover it with a thin layer of mastic. Important: the size of the cake should correspond to the length and height of the baking, plus just in case, take a stock 3-4 centimeters (It’s better to cut off the excess later than to re-prepare the mastic and take away the time). So, with clean, dry hands, smooth the surface of the cake. Then go smoothly to the edges and end with the side walls of baking. In parallel with this, we level the mastic so that it does not bend anywhere. In appearance, it should look like a hat. Now, very carefully cut the thin layer at the base of the cake and again smooth everything with your hands.

At the end, we decorate the dessert with stripes, flowers, figures of mastic and we can invite your child to the festive table.

Step 15: serve the children's cake from the mastic.

Well, what can I say, you yourself see that the cake is not only very beautiful, but also delicious. The eye pleases not only its appearance, but also the content! The cake just melts in your mouth, leaving behind an unforgettable aftertaste of chocolate and strawberries. We serve it uncut along with tea, coffee, compote, juice and other drinks. Already at the table, it can be cut into portions and put in a plate. Help yourself, and let your baby be cheerful and happy!
Bon appetit to all!

Recipe Tips:

- we apply the mastic only on the oil cream, as, for example, on sour cream it can leak and the cake will not work;

- For the preparation of mastic, use powdered sugar only finely ground. It is also advisable to sift it in advance to remove possible crystals or lumps;

- Ready mastic can be stored in the refrigerator for up to 6 weeks. In fact, this is very convenient, since having made such a mass in advance, you save a lot of time at the right moment;

- if you decide to make a cake from different figures, then in order to glue them, use ordinary clean water. Lubricate the fastening areas with it using a pastry brush;

- initially you can make white mastic, and after you decorate it with different colors using brushes and liquid food colors.