Alice in Wonderland Cake

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!