Cake Pillow with Mastic crown

Step-by-step cooking

1. Step 1:

   

   ----- Cakes of the lower tier. It is better to cook the cakes in turn, for this you need to measure out half of the ingredients for the first and second cakes. The size of the bottom of the cake is 18 by 18 cm, so a 20 by 30 cm shape is taken and two cakes are baked, then three of them are made - two whole 20 by 20 cm and one composite of the leftovers.

2. Step 2:

   

   Break 4 eggs into a whipping container (and then for the dough), add sugar and whisk until fluffy (a wide ribbon from the whisk). The better the eggs are beaten for a biscuit, the more lush and delicious it is, and for such cakes it is even more important - more stable.

3. Step 3:

   

   Mix the dry ingredients - flour, baking powder, soda, cocoa, you can add a pinch of salt to shade the sweet taste. Add the dry ingredients to the egg mixture and mix. Sift.

4. Step 4:

   

   The dough is ready. Lubricate the bottom of the sponge cake pan with butter. The walls are not lubricated, so the biscuit rises higher and more evenly (if lubricated, there will be a slide in the center, and the biscuit will be lower at the edges).

5. Step 5:

   

   Put the dough into the mold, smooth it with a spatula.

6. Step 6:

   

   Bake at 155-160 degrees for 10-15 minutes. Allow to cool completely.

7. Step 7:

   

   Remove the biscuit - cut it around the perimeter and turn it over, it will fall out. -----Also bake the second cake. Divide the finished cakes into two 20 by 20 cm and one composite of two pieces of 10 by 20 cm.

8. Step 8:

   

   ----- To impregnate the lower tier, cook the cherries in water with sugar (until boiling, boil for a couple of minutes and let cool). Cherry - in a colander, syrup - for impregnation.

9. Step 9:

   

   ----- For the cream of the lower tier, whisk the cream until fluffy. At the end, add condensed milk and vanilla and mix. -----Assembly of the lower tier. Put the bottom cake (whole) on the cake board. Soak it a little with cherry syrup. Spread the cream on top (the thickness of the cream is equal to the thickness of the cake).

10. Step 10:

    

    Put the cherries on the cream.

11. Step 11:

    

    Lay out a composite of two pieces with the second cake. Lubricate it with cream as well.

12. Step 12:

    

    Put the cherry on top. The cake, which will be the topmost, soak the syrup from the bottom, and then turn it over and put it on two already assembled cakes with cream.

13. Step 13:

    

    That's it. Let the workpiece freeze in the refrigerator for an hour.

14. Step 14:

    

    Trim the blank in the shape of a pillow. It is convenient to do this with a bread knife.

15. Step 15:

    

    ----- Ganache is made from confectionery glaze. Unlike chocolate, it does not melt in the heat. If you are preparing a cake for home or in winter - feel free to cook ganache with chocolate in tiles. Measure out the icing (or chocolate).

16. Step 16:

    

    Melt the glaze in a steam bath (when the water does not touch the bottom of the bowl with chocolate). Do not heat up too much - wait until half of the glaze has melted, then remove from the stove and mix - and the temperature will decrease, and everything will melt and become homogeneous. When the chocolate is overheated, it can curdle, unpleasant.

17. Step 17:

    

    Add soft butter to the chocolate mass (no need to heat it, just take it out of the refrigerator beforehand).

18. Step 18:

    

    Stir in large lumps of butter.

19. Step 19:

    

    Beat with a mixer (or whisk, for a long time) until smooth and homogeneous.

20. Step 20:

    

    Stir and let cool. At this stage, choose a ganache consistency that is convenient for you - it is convenient for someone to cover the cake with liquid ganache, for someone more pasty.

21. Step 21:

    

    Cover the lower tier blank.

22. Step 22:

    

    As far as you can, align the ganache and remove the workpiece in the cold, freeze for an hour.

23. Step 23:

    

    Then apply a second layer of ganache if you need to close the pits or trim something. Put it back in the cold until it hardens.

24. Step 24:

    

    Iron the frozen ganache to a perfectly flat surface with warm hands.

25. Step 25:

    

    ----- Cakes for the lower tier. The dough is prepared all at once. In the photo there is a double norm of products for a round cake. You will have a half norm and a square blank for the upper tier of the cake pillow. Prepare all ingredients.

26. Step 26:

    

    Beat the eggs with a pinch of salt.

27. Step 27:

    

    Add condensed milk and mix.

28. Step 28:

    

    Mix flour, baking soda, baking powder and vanilla.

29. Step 29:

    

    Sift to the milk-egg mixture.

30. Step 30:

    

    Mix well. The dough is ready.

31. Step 31:

    

    Prepare 2 sheets of parchment according to the size of the baking sheet.

32. Step 32:

    

    You can bake large cakes and then cut out squares of them 14 by 14 cm, or you can draw squares on parchment - choose.

33. Step 33:

    

    Turn the parchment upside down and oil the paper.

34. Step 34:

    

    Apply a thin layer of dough.

35. Step 35:

    

    Like this. For square cakes, you can cover the entire area of the paper, or with squares of the desired size.

36. Step 36:

    

    Bake the cake at 220 degrees for 5 minutes. While one is baking, prepare another sheet with the dough. In a warm state, the cakes depart well from the paper.

37. Step 37:

    

    That's it, let it cool down.

38. Step 38:

    

    Trim the cakes to size. We have a square 14 by 14 cm.

40. Step 39:

    

    ----- Cream for the upper tier. Add condensed milk to the cream.

41. Step 40:

    

    Whisk until fluffy.

42. Step 41:

    

    The mass will turn out lush and thick.

43. Step 42:

    

    Add yogurt (it is better that it complements the taste of the fresh fruit that you use well).

44. Step 43:

    

    Whisk again (mix), and the cream is ready.

45. Step 44:

    

    ----- Assembly of the upper tier (blank). Cut the fruit into thin slices.

46. Step 45:

    

    Put the cakes on a flat surface, smear with cream.

47. Step 46:

    

    Shift the fruit, and so on until the cakes run out.

48. Step 47:

    

    Let the workpiece harden, and then, like the lower tier, brush with ganache in three steps.

49. Step 48:

    

    ----- Assembling a cake Pillow with a crown. Roll out the white mastic into a thin layer and cover the blank of the lower tier with it. Smooth, level the surface, trim the excess, wrap the edge under the bottom cake. Take a walk with an iron.

50. Step 49:

    

    Use a ruler to mark half the height of the pillow - there will be a mastic lace.

51. Step 50:

    

    Use a roller with spikes to make an imitation of a stitch.

52. Step 51:

    

    In two directions. You can mark out the size of the seams beforehand, you can by eye.

53. Step 52:

    

    Do the same with the blank of the upper tier.

54. Step 53:

    

    In the lower tier, you need to insert skewers for the stability of the upper one. Insert the skewer to the bottom, mark the top of the mastic, take out the skewer a little, cut it with tongs and insert it back.

55. Step 54:

    

    That's how it turns out. 4 skewers are enough here.

56. Step 55:

    

    Mark the junction of the two tiers with ganache.

57. Step 56:

    

    Set the upper tier to the lower one. Let it freeze.

58. Step 57:

    

    For the crown, paint the mastic yellow and roll out and cut a strip 8 cm wide.

59. Step 58:

    

    By carving, make a jagged upper edge.

60. Step 59:

    

    Prepare a bucket of mayonnaise or sour cream to dry the crown in the desired position.

61. Step 60:

    

    Powder the bucket with starch and transfer the mastic for the crown.

62. Step 61:

    

    Trim the edge, pull out as far as it is not enough, and glue the ends.

63. Step 62:

    

    Leave to dry for an hour.

64. Step 63:

    

    Use the mold to make details for crown decoration.

65. Step 64:

    

    Big and small motifs.

66. Step 65:

    

    Glue the decor to the crown with food glue.

67. Step 66:

    

    Brush off the starch residue and let it dry.

68. Step 67:

    

    Paint the crown in gold or bronze.

69. Step 68:

    

    Use glue to place the crown on the pillows.

70. Step 69:

    

    Paint part of the mastic in blue and make string harnesses and a ribbon for the inscription. Make 8 buttons in advance with the help of mouldings and let them dry. Attach the cord to the pillows.

71. Step 70:

    

    Make a piece of mastic thin and put it into an extruder with a Grass nozzle. For brushes, squeeze out the mastic in the form of threads and immediately attach it-cut it to the corner of the pillow. So several times to the desired splendor of the brush.

72. Step 71:

    

    Glue a button to the junction of the brush with the pillow.

73. Step 72:

    

    That's so close. Repeat the same with the other corners.

74. Step 73:

    

    Use a small ball to make indentations at the intersections of the lines.

75. Step 74:

    

    Glue the pearls into the recesses.

76. Step 75:

    

    Dilute the white paint for the inscription.

77. Step 76:

    

    Write a wish in white paint. Here - to the Queen Mother.