Two-tier mastic cakes - recipes. Do-it-yourself bunk cake

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Two-tiered cakes are an inexpressible splendor that very few dare to be honored in their kitchen. Yes, and people agree to buy such a celebration of the stomach only on very significant occasions, which include a wedding, the first birthday of a child, his admission to school and, of course, the end of it. Most of all, housewives are not even embarrassed by baking - which of us does not do it! However, the assembly of the structure and the need for magnificent decoration are scary. Let's say right away that if you build a two-tier mastic cake, you will cope with the first fear in an elementary way: even without additional design elements, it will turn out to be neat and elegant. And how not to spoil the results of many hours of work at the assembly stage, we will tell you in detail in this article.

Mastic DIY

You can buy this mass in some stores. But if you have planned a delicious, beautiful and fresh two-tier cake, it is better to make mastic with your own hands, especially since the process is not very complicated. Two hundred grams of marshmallows are taken in the formsweets (marshmallows are very suitable). Sweetness should be dense, chewy, not airy and soft. If the sweets are long, they break, pour a couple of tablespoons of water and put on a steam bath, where they melt into a viscous mass with continuous stirring. Then powdered sugar is gradually added (the total amount is four hundred grams) until a smooth “dough” is obtained. If you need a colored mastic, in the middle of the process, a dye of the desired shade is poured along with the powder. In finished form, rolled into a ball, it practically does not stick to hands and does not blur like plasticine. To prevent the lump from winding, it is wrapped in cling film and hidden in the refrigerator.

Basis

Korzhi, from which bunk cakes are assembled, are traditionally baked biscuit and thick. It is possible, probably, to build a solemn dessert from thin, of a different origin, but they will keep the shape of the structure much worse, and soak for longer. Two cakes are made; the upper one should be at least half as large in diameter so that the “steps” are well defined. It is tastier and more interesting if the ingredients are baked according to different recipes. However, the same cakes are also not bad, if you layer them with different fillings. The following recipes are recognized as the most successful and compatible with each other.

Chocolate biscuit "Kanash"

Bunk cakes are especially tempting with it, because it actually contains chocolate. Black bars are taken with 72% cocoa content (800 grams),break into pieces and melt in a steam bath. Good butter (half the amount of chocolate) is first pounded with two cups of sugar, and then whipped to a steady fluffiness. A dozen eggs are driven into the mass; the mixer does not stop. Next, a spoon is introduced with a generous slide of soda (quenched with vinegar or lemon juice), then two tablespoons of cocoa and four glasses of flour are sifted into the dough. When the mixer makes the mass homogeneous, hot chocolate is poured in, it is finally mixed and hidden in the oven for about an hour with heating to 175 degrees.

Vanilla Chiffon Biscuit

Another version of the cakes, with which any two-tiered cake is simply irresistible. The recipe will require some effort, but the result of its implementation just melts in your mouth. Two cups of flour are sifted into a large bowl, one and a half cups of sugar are poured, vanilla to your liking, three tablespoons of baking powder and half of s alt. Six eggs are divided into yolks and whites, the first are sent to the dough, the second are cooled and beaten with citric acid crystals to dense peaks (it, like s alt, is taken half a spoon). Non-cold water is poured into the dry ingredients, a little more than half a glass, and exactly half of such a container of vegetable oil. When everything is kneaded until smooth, the squirrels gently interfere with a wooden spatula from top to bottom, the dough is distributed in shape and hidden in the oven at a normal temperature of 180 Celsius for an hour, maybe a little longer. The first 40-50 minutes you can not open the door, otherwise the biscuit will settle.

Sour cream

All bunk cakes contain some kind of cream. Made on the basis of sour cream is considered universal: it is not very fat and heavy, but goes well with any biscuits. It is prepared in an elementary way: a glass of sugar is taken for two glasses of a fermented milk product, a mixer is turned on for five to seven minutes - and you can smear it. It is better to take sour cream not too greasy, with 15 percent it turns out quite elastic cream. If desired, it can be flavored with vanilla.

A few words about the filling

Cakes for the planned "tower", as already mentioned, are baked thick. To make them juicier, they are carefully cut horizontally into two or three plates and soaked - you can use ordinary syrup, you can use special impregnation, for which two tablespoons of sugar are dissolved in a stack of hot water, the liquid is combined with half a glass of berry or fruit syrup and a glass of rum (cognac). Such a mixture is especially successful if a two-tiered wedding cake is being prepared. When collecting, individual plates are folded into the original cake with cream spreading and pleasant additives laid out between them. For "adult" options, for a wedding or anniversary, dried fruits (raisins, prunes, dried apricots) and nuts are most often used. If your cake is two-tiered - for children, then canned fruits or berries from jam would be more appropriate. The use of peaches and cherries is especially successful. Candied fruits and pieces of marmalade are also good. Anyone who is afraid that his two-tier cake, lovingly made with his own hands, will be too sweet due to impregnation, can do withoutonly cream between the plates. Only then should it be smeared more generously.

How to assemble correctly

When all the components of the dish are prepared, it remains only to fold the cake so that it does not sink, the top does not move out, and the base does not sag. Since both floors are quite heavy, there are certain secrets on how to achieve a beautiful view. To begin with, each cake collected from the layers is coated on all sides with cream and sent for some time to the refrigerator for soaking. At this time, the mastic is rolled out in a thin layer, divided into two unequal parts. The larger circle is carefully placed on the bottom cake and leveled. The sides are evenly and smoothly covered with mastic. The excess edge is cut off - not very high, as it can then shrink a little and ride up. The same manipulations are done with a smaller part of the cake. Now, so that your two-tier mastic cake does not fall apart, 4-5 skewers are taken equal to the height of the lower cake and stuck vertically into it. A substrate is cut out of cardboard, two centimeters smaller in diameter than the upper “floor”, and placed on these supports. The second cake is placed on top with two spatulas.

It remains only to decorate your work of culinary art. If you are baking a two-tiered wedding cake, you can buy basic decorations - swans, hearts, figurines of the newlyweds - and complement them with roses twisted from mastic and painted with colored cream. For children, you can bake funny gingerbread figures, color them and paint the “landscape” with whipped cream. Already here -complete freedom of creativity and free flight of fantasy!