Cake Barrel with caviar

Another version of the cake for the holiday. Everyone will want to try it! The Barrel cake with caviar is becoming more and more popular. Well, it's necessary for housewives to apply the ability to cook sweet red caviar, which is so interesting to cook!

Foster

The author of the recipe

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Composition / ingredients

Servings:

Base:

Sponge cakes

500 gr

Cream cream

700

Decor:

Mastic

600 gr

Food coloring (for mastic, brown and bronze)

Sugar syrup

Caviar:

Gelatin (fruit gelatin, 2 packs)

Water

320

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 10 g

Fats 10 % 6 g

Carbohydrates 73 % 43 g

262 kcal

GI: 14 / 27 / 59

Step-by-step cooking

Cooking time: 1 d

Step 1:
The base for this cake can be any - from a simple sponge cake to honey or snickers. When assembling the base, slightly round the sides and make a side on top. Under the mastic, the cake should be very well cooled.
Step 2:
Roll out a strip of chocolate-colored mastic that is wider than the height of the cake. Apply a pattern on it that imitates wood.
Step 3:
Cut the strip into improvised boards.
Step 4:
After greasing the cake with syrup for stickiness, attach the mastic boards to it. Align, smooth.
Step 5:
Make a barrel lid - a simple circle. Attach it to the sugar syrup.
Step 6:
Paint the cake brown, make transverse rings. Apply circles imitating fasteners to the rings.
Step 7:
Paint the rings with bronze.
Step 8:
To prepare dessert caviar, pour about 10 cm of sunflower oil into a wide flat container and freeze it. It will become very thick. In hot water, dilute the orange gelatin (peach and strawberry, for example, combine). Type the liquid jelly into a syringe and drip it into the oil. Jelly balls will immediately freeze and sink to the bottom. Put the caviar in the cold for 4 hours, and then drain the oil. Fill the barrel with caviar.