New Year's Bag Cake with Money

Step-by-step cooking

1. Step 1:

   

   So let's get started. I made cakes according to two different recipes. Here I will describe the most successful in my opinion - this is a classic biscuit recipe. Separate the proteins from the yolks, very carefully (if the yolk gets into the protein, the proteins will not climb). Add half of the sugar and vanilla sugar to the yolks, grind until white and increase in volume with a whisk. Whites, start whipping at a slow mixer speed, until a white foam forms.

2. Step 2:

   

   Then switching to a high whipping speed, pour in a thin stream of sugar. Beat until a stable mass does not flow out of the bowl. Add a third of the whipped whites to the yolks, and gently knead, from bottom to top, with a spatula. Then add the sifted flour, mix gently, and add the remaining whipped whites. The dough does not need to be stirred for a long time, so as not to destroy the air bubbles, due to which the biscuit rises.

3. Step 3:

   

   Line the split form with baking paper, carefully lay out the dough, and bake for 30-35 minutes at 180 degrees. I don't have a suitable detachable mold, so I lubricated the silicone mold (diameter 24) with butter. !!!Important!!! When baking, divide the dough into two parts, and bake in two stages, or in two forms.

4. Step 4:

   

   In the end, you should get two cakes. Be sure to let the cakes lie for 8-10 hours at room temperature, covered with a napkin or paper towel. Then cut each of them into 3 parts.

5. Step 5:

   

   Now we make custard. Beat the egg a little with a glass of sugar, add 0.5 cups of milk, put on fire and boil for 5 minutes. After cooling and whipping with 200g of soft butter. Cool it down.

6. Step 6:

   

   Then impregnation. Pour warm water into a saucepan, add sugar and mix well. Then we put it on the stove and bring it to a boil, pour in the syrup, remove the fire to a minimum, and boil for another 3-5 minutes. At the end, pour in the cognac, and mix.

7. Step 7:

   

   Collecting cakes. With the help of a brush, we apply our impregnation to each cake, and then we smear it with cream. Leave about 3 tablespoons of cream, we will need them later. The edges of the cake do not need to be cut yet. We put it in the refrigerator for at least 4 hours.

8. Step 8:

   

   Making ganache. Warm up 150ml of cream and melt 150g of dark chocolate in the cream, stirring.

9. Step 9:

   

   Then we form the dome of the cake. With a knife, we mow the corners of the cake, and cut off the sides (crust). Now cut the trimmings, not too finely, and mix with the remnants of the cream.

11. Step 10:

    

    We will lay out the dome on top with our hands. That's what I did, and in the original recipe, the corners were mowed quite large, and the dome was laid out in large scraps, without cream. Do as you like.

12. Step 11:

    

    Next, we cover our cake with cooled ganache, covering up cracks with a spatula and leveling the irregularities. We put it in the refrigerator to freeze.

13. Step 12:

    

    !!!Important!!! do not repeat my mistake, do not pour out all the powdered sugar at once and do not put mastic in it (as shown in the photo). Powder the table a little, or better, a silicone film for rolling out the dough, and then, powdering your hands, knead the mastic until it becomes elastic. When the mastic stops sticking to your hands, wrap it in a film and put it on for 30 minutes "to rest" at room temperature.

14. Step 13:

    

    Now the most exciting thing is mastic! It didn't work out for me the first time, I messed up the mastic, overdoing it with powdered sugar. As a result, the mastic was not elastic, but began to crumble. I will try to describe in as much detail as possible, including how you can save the closed mastic.

15. Step 14:

    

    Melt the chocolate in a water bath. Marshmallows are melted in the microwave, literally 30 seconds, the sweets should not boil, they should swell twice. Then knead the marshmallows until smooth, and add the melted chocolate, soft butter, cream and knead until smooth. Everything will stick to the edges of the bowl, to the spoon or to the hands (if you immediately knead with your hands). Don't be alarmed, this is how it should be.

16. Step 15:

    

    When the ganache freezes, it can be easily corrected. We lower the spatula into boiling water, immediately wipe dry and level out all inaccuracies.

17. Step 16:

    

    Next, powdering the silicone film with starch, once again properly knead our mastic, and roll out. We spread the rolled layer of mastic on the cake, and form the folds of the bag, cut off the remnants from below, and bend it under the cake. !!! If you still did not get the mastic, and it began to crumble. Melt another gram of 100-150 marshmallow candies, and partially and gradually adding the failed mastic to this mixture, knead a new one.!!!

18. Step 17:

    

    We make decor from the remains of mastic. Once again knead the remains, roll out, cut out the top of the bag, the patch, any figure on the patch (I have a heart), and roll up the threads for the patch. And we also twist the rope for the bag with our hands. The whole decor + the cake itself, put it in the refrigerator for a while to solidify. Then we take it out, and with the help of water droplets, glue the decor to the bag. We put foil under the top of the bag to give shape. We set it to freeze again.

19. Step 18:

    

    After the mastic has completely solidified, we put the purchased chocolate candy coins on top. If you want the bag to shine, dilute 1:1 vodka with honey, and brush it with a brush (the vodka will evaporate, but the shine will remain). Enjoying our masterpiece. Bon Appetit!