Is it possible to find among the Russians a person who is not familiar with the wonderful tale of a fisherman and a goldfish? To the image of the magical inhabitant of the underwater worlds, by the will of the author, one after the other fulfilling the wishes of his master, as it turned out, interest is not running out. They compose poems and songs about her, write books, create cartoons and movies. Among the variety of interpretations, the most unusual admiration is the unusual confectionery - a cake in the shape of a goldfish.
It can be a fun cake for family tea drinking or a dessert for the anniversary of an avid fisherman. In the shape of a goldfish, you can also make an original cake for a child’s birthday. Such a treat can decorate a meeting of friends or find him some other use. One way or another, the Golden Fish cake will not only please the sweet tooth with its unusually bright taste, but will also make you think about its deep symbolic meaning.
Cream Cake Recipe
Usually make a cake "Goldfish" from mastic. This material has recently deservedly gained immense popularity among confectioners. The plasticity of the “sugar dough” (the so-called mastic) allows the craftswomen to fashion the most intricate and fancy decorations for desserts from it. But in this description, the proposed cake is "Golden Fish" - cream. Cooking a treat, according to experienced homemade pastry chefs, is not difficult. It is quite accessible to those who have just begun to try their hand at decorating cakes.
Structure
The original Golden Fish cake is made from:
- round biscuit, prepared according to one of your favorite recipes, with a diameter of 19 cm;
- rectangular biscuit with sides measuring 24 cm and 18 cm;
- fish-shaped meringues (from two egg whites and 100 g sugar);
- cream (anyone is suitable, housewives usually choose the one that family members especially love);
- white chocolate;
- caramel sauce;
- nuts
- mastics (for making eyes, lips, crowns).
Preparation: collect the cake
The Golden Fish cake is made, as already mentioned, of two biscuit cakes: round 19 cm in diameter and rectangular, with sides 24 and 18 cm in size. In advance, fish-shaped meringues should be baked (whisked whites with sugar for 1 hour bake in the oven at t = 100 ° C, then another hour at t = 60 ° C).
Collected from two biscuits, the Golden Fish cake is impossible to transfer ready-made from one dish to another, as the masters assure. Therefore, it is collected directly on the substrate, on which it will be served on the table. To keep it clean, strips of film or foil are placed under the edges of the cake during assembly.
Each biscuit is cut into two layers. The lower ones are laid on a film-coated substrate. In a rectangular biscuit, make a semicircular recess, so that you can connect a round biscuit with a rectangular one.
Top should be meringue and trimmed in shape. From the cropped portion of the biscuit, you next need to lay out the “tail” of the fish. The lower biscuit is smeared with cream. Then sprinkle with grated white chocolate on top. Tail over cream can be anointed with "caramel sauce."
Next, again lay the meringues, smear with cream, sprinkle with grated nuts and caramel sauce and cover with a second layer of biscuit. After that, the cake is set to cool.
We fashion a fish
The edge of the biscuit should be cut obliquely around the perimeter of the whole cake, to create a roundness of the sides of the fish. Recesses are made along the tail to give relief.
The whole cake blank is coated with cream mixed with crumbs and cooled. Then, in order to remove the dark color of the crumbs, the surface of the cake is coated with a thin layer of yellow cream and cooled. After this, the body of the fish should again be covered with yellow cream, and the tail with orange.
Decorate the cake
After the cake has cooled, it is leveled and a lower finish is made. Then you need to pull the film from under its edges. Since it is refilled shallowly, when removing it is completely possible to avoid violations of the lower finish and contamination of the substrate under the product.
Then a crown is made of yellow mastic. To do this, roll out a strip, the width of which each master chooses independently. Using a special mold, cut corners in a mastic strip. The crown is allowed to dry.
From white mastic using the form of "tear" make the fish eye. Yellow cream with the help of the nozzle "star" trim the fish tail, decorating it with beads.
Orange mastic is used to make sponges. To do this, cut the circle, cut it in half. From the resulting two halves form a fish sponge.
Similarly, fins are made. The strip of mastic is slightly picked up, the fins are shaped, with the help of any nozzle, imitation of scales is applied to them. Then, along the outlined lines, the scales are drawn with cream using a disposable bag or cornet.
Next, a crown is set in place. “Golden” beads are attached to its ends with melted chocolate. The cake is ready!
Cake "Goldfish": a master class
Dessert is a fun cake that will decorate any table. Inside the fish, according to reviews, there is a very tasty honey cake, layered with cream "Ice cream".
Ingredients
Cream "Ice cream" is prepared from:
- 1 pinch of vanillin;
- 1.5 tbsp. l corn starch;
- 300 ml of milk;
- 250 ml cream (33%);
- 4 chicken yolks;
- 100 g butter;
- 100 g of sugar.
To design the product, you must also stock up:
- 800 confectionery mastic;
- 10 confectionery beads;
- 1 g of food coloring.
To make chocolate ganache use:
- 200 g butter;
- 200 g of dark chocolate;
- 100 g of condensed milk.
In the manufacture of honey dough use:
- 200 g butter;
- 1100 g of wheat flour;
- 2 cups sugar;
- 1 pinch of salt;
- 4 tbsp honey;
- 200 g of walnuts;
- 3 teaspoons of soda;
- 4 chicken eggs.
Cooking
Cake "Goldfish", according to the author of the recipe, is made within 3 hours. It takes about 40 minutes to prepare. From the given number of products, a dessert for 20 servings is obtained.
Step-by-step cooking: bake cakes
To prepare honey dough, you need to stock up with eggs, honey, salt, sugar, flour and soda. Eggs are broken into a bowl and the remaining ingredients are added. They heat everything in a steam bath, stirring constantly until the butter and sugar dissolve completely. To them add 3 tsp. soda. When the mixture foams, add the flour in parts and knead the sticky and soft dough. It should be covered and kept warm or immediately bake.
Small balls of dough should be rolled out very thinly and cut into ovals (you can simply circle an oval baking dish with a knife). Cakes are baked quickly enough, about 5 minutes. From this portion of the dough, 14 cakes are obtained.
Cooking cream
After baking the cakes, they immediately start making cream from milk, cream, yolks, sugar, vanillin, starch and butter. Starch is poured with milk according to the recipe and stirred until the lumps dissolve. Milk, vanillin, sugar, yolks are placed in the stewpan, starch is poured into the same. The mixture is heated with constant stirring until thickened, and then cooled to room temperature.
Beat butter at room temperature and, without ceasing to beat, add the custard base. Whip the cream, add to the butter cream and continue to whip. Finely chopped chopped nuts are added to the cream.
Making a cake
The substrate for the cake is covered with paper. The cakes laid on it are smeared with cream and a cake is collected, which should be set in the cold for impregnation.
Confectioners do not recommend applying cream to the top of the cake. In order for the product to settle evenly, it should be installed on a wooden board.
Create a fish figure
After the cake is in the refrigerator for 2 hours, you can proceed to the final alignment. At this stage, the knife cuts off all the excess from the sides of the product. It is necessary to give the cake a shape that closely resembles the shape of a fish. After that, ganache should be prepared.
Chocolate and butter are used in equal proportions, and condensed milk - in a ratio of 1 to 2. The temperature of all components should be room temperature. Separately, first beat the butter, add the condensed milk to it and beat in a lush cream. In a steam bath, melt the chocolate, not ceasing to whip, add cream to it, which should be given a little time to thicken.
The cream is leveled with cream, all cracks are closed, the product is given the necessary shape. The cake is sent to the cold, after 2 hours with the help of a warm knife and a palette knife, its surface is polished.
We fashion decorations from mastic
The figure of the fisherman can be fashioned previously. To do this, mix brown and green mastic. It is also better to make a crown and other details in advance. They need to have time to dry and keep in shape. Fins are drawn by hand, the shuttlecock is created by rolling sticks along the edge of the mastic. Everything is tinted with golden kandurin.
Next, the yellow mastic, which covers the fish, is rolled. Cork from a plastic bottle, cut in half lengthwise, create scales, pressing it to the mastic.
By twisting the white and blue mastics (without kneading), rolling several times with a rolling pin, they create the sea.
From 2 mastic sausages they will form a fish smile. Glue it on the damp surface of the muzzle. Cut out circles, eyes, glue the crown.
Orange mastic fins are glued to the body, the tail is formed. Then, on the “shore”, a fisherman should be seated, the edges of the sea should be laid out with white chocolate shells. The fish is ready for swimming. Bon Appetit!