It's no secret that the cake is an integral decoration of any holiday. Without such a coveted sweet stage, the final gathering - tasting a dessert with tea or coffee - not a single celebration is complete. Despite the abundance of opportunities to purchase a cake of any complexity made by experts to order for their feast, housewives are increasingly making the decision to make a culinary masterpiece on their own, with their own hands. After all, no store cake can be compared with a treat, in which not only skill is invested, but also a part of the soul of the hostess.
The dessert, from which both adults and children will be crazy, is the Cask of Caviar cake. This option of sweet holiday decoration is gaining more and more popularity every day. How to make an amazing, unusually tasty cake in the form of a barrel with caviar? We will try to answer this question in our article.
Ingredients
We present to your attention the recipe for making the “Barrel of Caviar” cake (for 16 servings). For the manufacture of the basis use:
- five biscuit cakes;
- 700 g of cream.
For decoration you will need:
- 600 g of mastic;
- food coloring (to taste);
- 50 ml sugar syrup.
For the manufacture of "caviar":
- 10 table. tablespoons of gelatin;
- 320 ml of water;
- 1 table. spoon of oil (sunflower).
The nutritional value
Calorie content 100 g of product: 260 kcal. In addition, the cake contains (for every 100 g):
- protein - 8 g;
- fats - 3 g;
- carbohydrates - 50 g.
Features of cooking technology
The basis for this cake can be made from biscuit, honey cake or sneakers. When assembling the base, slightly round the sides and make a side on top. When making the “Barrel with caviar” cake with mastic, you should not forget to cool the product well before applying it.
From a mastic of chocolate color, a strip is rolled in width exceeding the height of the cake. A drawing is applied to it - imitation of wood. Then this strip is cut into “boards”. The cake is greased for stickiness with syrup, improvised mastic “boards” are attached to it, they are smoothed and smoothed. Next, a lid for a barrel is made from mastic - in the form of a simple circle. Attach it to a surface lubricated with sugar syrup.
The cake is painted brown (food coloring is used), transverse rings are made. Put circles on them that will imitate fasteners. Rings are painted with bronze.
Then proceed to the manufacture of "caviar". To do this, pour a little oil (sunflower oil) into a flat and wide dish - the height of the oil layer should be about 10 cm. It is frozen, as a result of which the product thickens. Next, orange gelatin is diluted in hot water (for example, you can combine strawberries with peach). Liquid jelly is collected in a syringe and dripped into thickened oil. Jelly droplets immediately harden and sink to the bottom. Caviar should be placed in the cold for four hours, after which the oil is drained, and the “barrel” is filled with “eggs”. The process of making goodies usually takes a whole day.
Another recipe for the “Barrel of caviar” cake: master class
To make goodies according to this recipe, you need a fairly complex set of ingredients. Cooking requires certain skills and experience, as well as considerable patience.
Ingredients: what are biscuits made of?
To make a chocolate biscuit, you will need the ingredients:
- 5 eggs;
- one glass of sugar;
- two tablespoons of cocoa;
- one glass of flour;
- one pack of vanillin;
- one teaspoon of baking powder.
Vanilla biscuit is made from these products:
- two eggs;
- 150 g of sugar;
- 100 g of flour;
- one pack of vanillin;
- one teaspoon of baking powder.
Cream Ingredients
For the manufacture of curd cream use:
- 350 g sour cream;
- 350-400 g of cottage cheese (best of all, low-fat in the store, with it the cream is more tender);
- one and a half glasses of sugar.
In the “Barrel with caviar” cake, butter cream is used for mastic. It is prepared from the following ingredients:
- butter (one pack);
- condensed milk (five tablespoons).
The composition of the filling and impregnation
To make the filling use:
- 4-5 slices of peaches in their own juice;
- two bananas;
- meringues (you can buy ready-made in the store);
- five to six tablespoons of thick jam (apricot or any);
- 50 g of walnuts;
- 50-70 g hazelnuts;
- 50-70 g of almonds.
Biscuit cake impregnation is prepared from the following products:
- peach syrup (canned);
- two to three tablespoons of sugar.
What is mastic and caviar made of?
Mastic is made from:
- 90 g of marshmallows sweets (any color);
- 100 g of chocolate (dark);
- 40 ml cream;
- one and a half tablespoons of butter;
- 1-2 tbsp. l cognac;
- 90-120 g of powdered sugar.
For the manufacture of jelly caviar use:
- one pack of jelly for a cake;
- water (you should take a quarter of the volume indicated in the recipe on the package);
- liquid food coloring: four drops of yellow and two red;
- two glasses of vegetable oil (odorless) - then it can then be used for other purposes.
What tools will be needed?
In addition to the usual dishes, always present in the kitchen, the home confectioner who decided to bake the “Barrel with caviar” cake should have at hand:
- medical syringe (large);
- a confectionery syringe with a small nozzle (or a large pipette);
- wire;
- two glasses (large transparent).
Barrel Caviar Cake: A Step-by-Step Recipe
To impress guests, the hostess will have to work hard. The delicious “Barrel with caviar” cake made of cream, jam, mashmellou, chocolate, sour cream, cottage cheese, walnuts and other ingredients, the wealth of which is difficult to even list, is not easy to prepare. The hostess who dared to start making this confectionery masterpiece should be prepared for the complexity of the task she faces. The process consists of several steps, which we will try to describe below.
Making jelly caviar
First, you should cook caviar (jelly). To do this, the oil (vegetable) is poured into two glasses and sent to the freezer until it thickens. Better to keep it in the refrigerator for the whole night. When the product becomes like petroleum jelly, they take it out and start making jelly. The contents of the bag are added to water and mixed with a whisk. Boil for about a minute. Remove from heat, add dye and mix thoroughly again.
Then the jelly is collected in a syringe (or pipette) and the jelly is dripped into the slightly thawed oil from a distance. Next, pour oil with jelly on a sieve, under which you should substitute a bowl (all the oil will drain into it). The resulting jelly "caviar" is washed with cold water.
Important!
Keep caviar on a sieve for a long time should not be, otherwise the eggs may be deformed. Spread the jelly caviar on the cake just before serving, otherwise it will turn sour.
Baking sponge cakes
To make the cake high enough, you need to bake two biscuit cakes (chocolate and vanilla). Chocolate biscuit is first baked.
Act as follows:
- Separately, whisk the whites and yolks with sugar until lush foam.
- Then both whipped masses are combined into one, with careful mixing.
- Add flour (sifted with vanilla, baking powder and cocoa).
- Gently mix the mixture until the lumps are completely dissolved.
- The finished dough is laid out in a multicooker bowl, which should be greased with butter (cream), and baked using the "Baking" mode for 65 minutes.
- Then the multicooker is turned off and the biscuit is left under the closed lid for 10-15 minutes, after which it is removed and laid on the grill for complete cooling.
A second biscuit (vanilla) is also baked. It will take about 45 minutes.
Note
If biscuits are baked in the oven, it must be heated to 180-200 degrees. The process will take about 30-40 minutes. Readiness can be checked with a skewer (wooden). Before assembling the cake, both cakes must be completely cooled.
How is the production of mastic (chocolate)?
Put chocolate (broken into small pieces) into a saucepan and put on a gentle fire, completely melt it. Marshmallows are added (pre-heat them in the microwave for 10-20 seconds) and continue to melt the mass with constant stirring.
When about ½ part of the marshmallows melts, pour in the cream, add cognac and oil. Stir constantly until a homogeneous, thick liquid mass is obtained. After this, the mastic is removed from the fire, sugar is gradually poured (sifted). Mix the mastic first with a spoon, and then, when the mass becomes sufficiently elastic and thick - manually.
Powdered sugar should be added until the mastic looks like an elastic, warm dough, absolutely not sticky to your hands. After that, the mastic mass is rolled up into a ball and transferred to a plastic bag or onto baking paper.
Keep the mastic tightly closed in the refrigerator. Before use, it is heated in the microwave.
How to make a cream?
Curd cream is prepared as follows: sour cream with sugar is beaten to a state of splendor, after which cottage cheese, rubbed through a sieve, is added to it.
To prepare an butter cream (used for mastic), beat butter, which is pre-softened, with condensed milk.
Cooking stuffing
To prepare the filling, chop nuts, meringues. Peaches cut into slices. Bananas will be cut into a sponge cake.
Making a cake
This action consists of several stages:
- Chocolate biscuit is cut into three cakes, vanilla - into two. The resulting five cakes should be alternated in the future, starting with the dark one.
- Each of the cakes must be soaked in syrup (the liquid from canned peaches is combined with sugar, boiled for 1-2 minutes and cooled).
- Put a dark biscuit on a special plate, coat it with cream (curd). Bananas are placed on top (cut into slices). Cover it with vanilla biscuit, spread the cake with cottage cheese cream and lay the meringue (chopped) on it. On top of the vanilla cake again lay a dark biscuit, spread it with jam and lay this side on the meringue so that it connects with the jam. Next, the dark cake is smeared with cream (cottage cheese) and stacked in a circle peaches, cut into slices. Vanilla cake is laid on top and carefully coated with curd cream. Shredded nuts are poured onto it. Top the cake with the last cake (dark). Then it is thoroughly smeared with cream (oil) and put it in the refrigerator for two or three hours.
- Chocolate mastic is removed from the bag, allowed to “thaw” a little and begin to work with it. The product is divided into seven equal parts, from which “boards” for “barrels” begin to form. With the help of a wire, they make indentations that imitate the "bark of a tree." Next, the cake is taken out of the refrigerator to form a “barrel”. On top of the cake make a side, which then will hold the jelly red caviar. From the remaining mastic make thin flagella and tie a “barrel” to make it even more reminiscent of a real one. On top of the "barrel" lay prepared jelly red "caviar".
Dessert can be served on the table. The “Barrel” cake with caviar (the photo is presented in the article) will be a truly wonderful end to any holiday.