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Cake "Magic"

Cake "Magic"

The party's over? Extinguished candles? Happy tales was the end? No! Not the end! Stories have continued, there is a new story of two beating hearts! Two hearts of young lovers and decided to fight in one clock cycle. Let it be an easy life their way and happiness will be without end!!!

Cooking time- Number of servings-

Ingredients for Cake "Magic"

Step-by-step instruction of cooking Cake "Magic"

Step 1

The ingredients required for the preparation of "Drunken nut". Cherry pour the whisky and leave to steep (preferably overnight).

Step 2

Chocolate melt the same way You. From cherries to remove bone. Walnut meats wash, dry and chop.

Step 3

In a container put the rice flakes, buckwheat flakes, nut mix, prepared cherries and whiskey, which insists cherries.

Step 4

Mix thoroughly.

Step 5

Add the melted chocolate and stir again thoroughly.

Step 6

From the resulting mass to make balls the size of walnuts and put into the refrigerator.

Step 7

Ingredients required for preparing cake "Blanche". With the title decided not to invent, but simply named them in honor of the cereals that were used for their preparation. Here I have used cane sugar "Demerara" from the Mistral. Then everywhere will use sugar cane powder.

Step 8

White beans (2 cups.) pre-soak in water, then boil until tender (as indicated on the package).

Step 9

The finished beans pass through a meat grinder or chop in a blender. Egg (5 PCs) mix with sugar (2/3 Cup.) and brown sugar "Demerara" Mistral (1/3 Cup.). Add a pinch of salt and the chopped beans. Mix well.

Step 10

Add the rice flakes (0.5 stack.). Mix thoroughly.

Step 11

Ready to pour the batter into pre-greased form (I have a frying pan on the bottom of 25 cm, up expanding). Bake until done in a preheated oven.

Step 12

Ingredients for the cake "Cherry Semolina".

Step 13

Brown sugar (powder 0.5 stack.) trademarks "Mistral" and dried ground cherry (0.5 stack.) mix with chicken egg (2 pieces + 1 protein). Baking powder (10 g) mixed with flour (0.5 stack.).

Step 14

Add the softened butter (90 g). Mix well. Add semolina (1 Cup.) from Mistral.

Step 15

Pour the flour with the baking powder, mix well. Add yogurt (1 Cup.).

Step 16

Mix thoroughly and spread in pre-greased pan, which is baked in the cake "Blanche". Bake until done in a preheated oven.

Step 17

Ingredients required for preparing cake "Semolina”.

Step 18

Chicken egg (2 pieces + 1 protein) RUB with brown sugar from the Mistral (powder 0.5 stack.). Add the softened butter (90 g).

Step 19

Add semolina (1 Cup.) from Mistral. Add the flour (0.5 stack.), mixed with baking powder (10 g). Mix well.

Step 20

Pour yogurt (1 Cup.). Stir again thoroughly.

Step 21

Ready put the dough in a previously greased form, a smaller diameter (I have a 22 cm). Bake until done in a preheated oven.

Step 22

Ingredients required for preparing cake "Grechina". Hazelnut wash, dry and chop.

Step 23

Dark chocolate (100g) and butter (90 g) to melt, cool.

Step 24

Add chicken egg (2 pieces + 1 protein) and cane sugar (powder 0.5 stack.) from Mistral. Mix well.

Step 25

Add yogurt (1 Cup.) and stir. The baking powder (10 g) mixed with flour (0.5 stack.) and add to the mixture. Mix well.

Step 26

Add buckwheat flakes (1 Cup.), chopped hazelnuts (already ground 1 Cup.), mix thoroughly.

Step 27

Ready put the dough in a previously greased form, which is baked in the cake "Semolina”. Bake until done in a preheated oven.

Step 28

Begin to prepare the cream "Jasmine". Step-by-step photos I have shown the preparation of the half portions of the cream, because it was not needed utensils for cooking full volume, I had to cook in two parts.

Step 29

Figure "Jasmine" from Mistral rinse, cover with water in the proportions specified on the package. Bring to boil and drain the water. Rice pour boiling milk and throw the orange zest. Cook until tender. Then cool down.

Step 30

RUB the yolks with sugar, add cream and cook for a couple until thick, stirring constantly.

Step 31

Add pre-soaked gelatin. When the gelatin will disperse, remove from steam, add sugar and vanilla. Stir and add the cooled rice, removing the orange zest, mix well. Ready cream to cool.

Step 32

Proceed to the Assembly of the first tier. I have cakes "Blanche" and "Cherry Semolina" in the form of a trapezoid, so give them a round shape by cutting at a smaller diameter. The cake "Cherry Semolina" to impregnate with a syrup prepared with 50 ml warm water and 1.5 tbsp of powdered sugar. If You have no rings to build the cake, I will share with You my "village" experience. The experience of the first, but everything turned out fine. Put the cake "Blanche" on the dish that will be served cake. To slap, I recommend the edges around the cake to put the paper strips, placing a little cake. Instead of a special ring make a ring of baking paper. To do this, rewind the paper length to wrap the cake ring overlap. Bend a length in half. Firmly secure around the cake, securing the end at the very bottom of the tape so as not to spread, and the top edge can be stapled.

Step 33

On the cake top evenly spread some cream of the "Jasmine" and put in cold to freezing (in order to "Drunken nut" does not lay on the crust, but it does not matter). Then sprinkle "Drunken nut" and put the remaining cream and put in the cold.

Step 34

Whisk boiled condensed milk (2 ban.) with butter (360g.). From scraps to make crumbs for dusting the cake.

Step 35

A small number of ready-made crumb mix with a small amount of oil cream. Spread on the surface of a frozen cream of rice "Jasmine" on top and gently press down cake "Cherry Semolina". Again clean in the cold.

Step 36

Carefully remove the paper, coat the side of butter cream and sprinkle with crumbs.

Step 37

Collect the second tier. For this you need to prepare round tight posadochka the diameter of the cakes. I made it of cardboard and hygienic reasons wrapped in cling film. The cake "Semolina" is cut into two parts, the cake "Grechina" cut into three parts. Spread on posadochka, alternating layers promazyvaya and butter cream. Put in cold, and then on the side to smear the same cream and sprinkle with crumbs.

Step 38

For decoration I used white icing for the hearts and chocolate to fill the surface layers. Cream (300 ml. / chocolate, 100 ml. white) sugar (435 g. - chocolate, 145 - white) and water (360 ml. / chocolate, 120 ml - white) bring to a boil (in the chocolate add the cocoa (6 tablespoon) and again bring to boil), allow to cool to room temperature. Add pre-soaked gelatin (30 g - chocolate, 10 white) and put in a water bath until dissolved gelatin. Then pass through a sieve in the form of white and chocolate cake.

Step 39

I had an idea to make the drenched effect as the icing runs off cake, so I specifically did nodules glaze, not trying to make a smooth surface. In order for the upper tier is not pushed through the lower set of support of tubules for cocktails, cut the excess on the surface layer. Top neatly with platform fitted in the second tier.

Step 40

Decorate with hearts of white glaze figures of mastic, remove from the food security paper, and the cake is ready!