Alice in Wonderland Cake

Girly birthday cake! Delicious and very beautiful! Alice in Wonderland cake is not only fabulous on the outside, but also very tasty inside. The cake can be safely prepared for a festive table, it will appeal to all guests. It combines the pronounced chocolate taste of sponge cake, airy cream and sour cherry. In the recipe, the cake is made from ready-made chocolate biscuits. You can buy them or bake them yourself. If the second option is selected, then you need to bake a biscuit in advance.
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 % 3 g
Fats 16 % 12 g
Carbohydrates 80 % 61 g
349 kcal
GI: 13 / 21 / 66

Cooking method

Cooking time: 6 h

1. Chocolate biscuits are trimmed. To do this, cut off the convex tip. If the biscuits are purchased, then this item can be skipped. Cut the biscuits into cakes equal in thickness.

2. Wash the cherry, put it in a saucepan, cover it with sugar. We send the saucepan to a low heat. The sugar will melt, the cherry will let the juice. Bring it all to a boil. We throw the berries on a sieve, let the juice drain.

3. When the juice cools down a little, add the liquor to it. In principle, it is not necessary to do this, you can soak the cake only with juice.

4. Pour gelatin with water, 25-30 milliliters is enough. Let it swell. The cooled cream is whipped at the minimum speed of the mixer into a fluffy foam. Then, without stopping whipping, we introduce powdered sugar. Whisk into a lush, stable cream.

5. Melt gelatin in the microwave. Add a little cream to it, mix. Then we introduce the resulting mass into the main creamy mass. Beat the cream to stable dense peaks. We send the cream to the refrigerator for an hour.

6. We impregnate the cakes with prepared syrup. Spread the cherry, cover with a layer of cream. Thus we collect the whole cake. We send it to the refrigerator for an hour.

7. Prepare the ganache for leveling. Dark chocolate is broken into pieces, melted in a water bath, combined with softened butter. Beat with a blender until smooth.

8. Let the cream stand in the refrigerator for 20-30 minutes, then level the surface of the cake with it under the mastic. we send the cake to the refrigerator for another half hour.

9. We roll out the mastic into a layer, cover the cake with it. We trim the edges. Decorate the cake with mastic figures. They can be ordered in advance at a specialized confectionery store in advance or prepared by yourself.

The cake is completely ready to serve.

Merry holiday!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36   kcal/100g
  • Cream of 20% fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Sour cherry - 52   kcal/100g
  • Sweet cherry - 64   kcal/100g
  • Dried cherries - 292   kcal/100g
  • Canned cherries - 61   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Gelatin - 355   kcal/100g
  • Cherry liqueur - 299   kcal/100g
  • Baileys Liqueur - 327   kcal/100g
  • Liquor - 327   kcal/100g
  • Powdered sugar - 374   kcal/100g
  • Chocolate 70 % - 539   kcal/100g
  • Dark chocolate - 539   kcal/100g
  • Mastic - 393   kcal/100g
  • Sponge cakes - 258   kcal/100g

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