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Ladybird Cake

    

Simple cake for beginners from biscuit dough, baked without confectionery tools :)

Cook

No. of servings

Ready in

3 h.

Difficulty

high

 

Categories:   

 

baking powder for gingerbread3tsp3teaspoon
banana4pcs4pieces
cherry jam-
colour marzipan00
cooking chocolate00
egg white12pcs12pieces
egg yolk12pcs12pieces
flour medium12tbsp12tablespoon
flour medium-
fruit syrup-
powdered sugar2.75oz80grams
powdered sugar12tbsp12tablespoon
semi skimmed milk 1,5%2.5cup600milliliters
sugar granulated1.75oz50grams
sunflower oil-
unsalted butter4.25oz120grams
unsalted butter-
vanilla pudding - powder2.75oz80grams
water12tbsp12tablespoon
white chocolate-

1. Biscuit batter - baking of base

egg yolk 12 pcs  powdered sugar 12 tbsp  water 12 tbsp

Beat the egg yolks with sugar and water.

Biscuit batter - baking of base

2. 

flour medium 12 tbsp  baking powder for gingerbread 3 tsp

Mix the flour with baking powder.

3. 

egg white 12 pcs

Whisk the egg whites until stiff. Alternately add flour and stiff egg whites into the eggs and blend.

4. 

Divide the butter into three equal parts.

5. 

unsalted butter  flour medium

Bake three biscuit sheets on baking trays greased with butter and dusted with flour.

6. 1th part of filling

semi skimmed milk 1,5% 2.5 cup (600 ml)  vanilla pudding - powder 2.75 oz (80 g)  sugar granulated 1.75 oz (50 g)

Whisk the sugar, vanilla custard powder in a milk and cook a thick custard and let it cool.

1th part of filling

7. Decorating

cooking chocolate  sunflower oil

Melt the chocolate and spread a portion in a thin layer on aluminium foil brushed with oil. After it hardened, from chocolate cut the dots for ladybird.

Decorating

8. 

Create the feelers from aluminium foil, dip it into the melted chocolate and let it harden.

9. Create the cake

With scissors cut the pattern of ladybird body - large oval. With the help of pattern cut the ladybird body from the biscuit sheets.

Create the cake

10. 

fruit syrup

Finely chop the rest of the biscuits. Drip it with fruity, sour tasty juice.

11. Filling

unsalted butter 4.25 oz (120 g)  powdered sugar 2.75 oz (80 g)

Whisk the butter with sugar, add cooled custard and blend well. Stir in the biscuit remainings.

Filling

12. Cake assembling

cherry jam

Spread slightly heated - melted, sour jam over the first biscuit sheet. Spread first half of the filling over.

Cake assembling

13. 

banana 4 pcs

Place banana rinds over the filling. Cover with second biscuit sheet and repeat the process.

14. 

Place the last biscuit sheet and spread the whole cake with jam again, eventually with thin layer of butter beaten with sugar.

15. 

colour marzipan

Roll out red marzipan on the board dusted with corn starch. Marzipan must overlap from below the attached pattern by the sides of ladybird body.

16. 

cooking chocolate  white chocolate

Replace red marzipan over the cake, with hand slightly smooth over the surface on the top and sides. Work quickly because marzipan is melting fast. Cut off the rest around the ladybird body. Place in a cold place to harden. Meanwhile melt the chocolate. Take the ladybird cake out of the cold place, spread its head with the chocolate. Melt white chocolate and create the white of the eyes, place inside the chocolate rinds. By dampening of the chocolate rinds, stick chocolate dots on the ladybird body. Install the feelers.

17. 

colour marzipan

If you have marzipan of different colors you can cut different natural motives - flowers etc, and decorate the ladybird body around the periphery. Let the cake harden for several hours in a cold place before serving.

Bon appetit!

 

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