Many of us are accustomed to the fact that dishes worthy of the title of culinary masterpiece differ not only in high taste, but also in stunning design. Most often, this applies to desserts - delicacies sometimes resemble a real work of art, rather than an ordinary tasty treat. The guests are very surprised and perplexed by the appearance of the “Pan with Dumplings” cake decorating the festive table. Seeing this dessert for the first time, many begin to assure that there is some kind of mistake, then they start to argue that it is impossible to combine these two gastronomic phenomena - cake and dumplings, that even the very name of the dish will shock them.
To convince everyone of the reality of the existence of such a delicacy as the cake “Pan with dumplings”, we suggest that you familiarize yourself with the recipe and a master class on its preparation.
What is this unusual dessert?
The dish is a classic biscuit (in our case) cake. Its originality lies not in the content, but in the way of external design. Our biscuit is assigned to play the role of an impromptu “pan”, on top of which there will be “dumplings” molded from mastic (it can also be made independently).
How long does it take to cook a “Pan with Dumplings” cake? More than three hours.
Cake size "Pan with dumplings"
The master class in the article describes the preparation of a large cake for 20 guests. If desired, the amount of ingredients can be reduced. A cake in the form of a pan with dumplings in this case will be lighter and more modest in size, but it will also become less impressive.
Ingredients
A dessert is prepared from an impressive amount of ingredients. Use:
- 350 g of wheat flour;
- 400 g of white granulated sugar;
- 6 chicken eggs;
- one teaspoon of vanillin;
- 6 tablespoons of oil (vegetable);
- 6 tablespoons of purified water;
- 1 kg of powdered sugar;
- 600 g chewing marshmallows (marshmallows);
- two teaspoons of lemon juice;
- 4-5 tablespoons of purified water (for making mastic);
- 300 grams of peanuts;
- 400 grams of condensed milk (boiled);
- 400 grams of butter (butter);
- 100 grams of crackers (salted).
Cooking (step by step)
Preparing the cake "Pan with dumplings" as follows:
1. First, create a biscuit base. The eggs are broken into a deep bowl, sugar is poured there and beaten with a mixer until the mass acquires a characteristic white color. Here, in accordance with the recipe, oil (vegetable) is poured.
2. Next, pour flour into the resulting mass, trying not to stir the dough, but scoop it with a spoon from the bottom and transfer it to the top. Add water (boiling water), mix everything until smooth.
3. Then the baking dish (deep, round) is covered with parchment. Pour dough into it and send it to the oven, preheated to 180 degrees. Bake for 40 minutes. The readiness of the biscuit can be judged by piercing it with a wooden skewer (it should be dry).
4. Baked cake is removed from the oven, removed from the mold and cooled. You can leave the biscuit in the refrigerator all night.
5. Next, do cream. Butter (butter) is softened at room temperature. Add condensed milk (boiled) to it and beat with a mixer. The result should be an air cream.
6. Then crushed crackers (salted). It is best to use a knife for this, as the blender gives too small crumbs that are not felt in the cake. Add crushed cookies to the cream and mix.
7. Then the biscuit is divided into three to four parts and smeared with cream each resulting cake. Collect the cake, coat with cream on the outside and send it to soak in the refrigerator.
8. Now it's time to do the cooking of mastic. In a microwave or in a water bath, a mixture of oil, marshmallows and water is heated until the marshmallows melt. Then everything is mixed, divided into 2 parts. Food dye is added to one of them, while the other is left white. Powdered sugar is added and a kind of dough is kneaded.
9. Next, the colored mastic is set aside, and “dumplings” begin to be made of white. Mugs are cut from a thin layer of mastic, filled with any sweet filling (for example, from ground sugar, cookies and peanuts) and molded like ordinary dumplings. To make the dough better pinch, use water (moisten the edges of the mastic dough).
10. Roll the colored mastic into a thin layer and cover it with a cake. The upper part is decorated with a border of white mastic, the top is covered with a thin round mastic layer (white). “Dumplings” are laid on it, fixing it with water, like glue.
11. The remnants of colored mastic are used to form “pan” handles (not too large to make them easier to fix). From white mastic it is possible to make small circles and stick them on the sides of the “pan”, thus creating a characteristic pattern. The composition will be completed by the lubrication of the “pot” and “dumplings” with water (a brush is used for this). As a result, it will seem that the “dumplings” have just been pulled out of boiling water.
The unique cake “Casserole with dumplings” (the image above shows the product image) is ready. Have a nice tea party!