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Masha and the Bear Gingerbread Cake

You can bake a stunning cake yourself — here's how! Well, our long-awaited birthday has come and gone, and the excitement is still bubbling over, because the party was a huge success. Today I'm finally ready to share the recipe for my signature "Masha and the Bear" cake, so welcome to this fully detailed walkthrough! Don't let the length scare you off — it's really not that hard. The key is to make the decorations ahead of time, a full day in advance.

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Masha and the bear gingerbread cake
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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 9 % 5 g
Fats 18 % 10 g
Carbohydrates 73 % 40 g
284 kcal
GI: 5 / 0 / 95
    1. For the base of the cake, I used classic sponge layers. Here's how:
    • separate the yolks from the whites;
    • beat the whites into a fluffy foam, gradually adding the sugar (half of the listed amount), and beat to stiff peaks;
    • beat the yolks with the remaining sugar until the mixture turns pale;
    • fold the whites into the yolks and add the flour (sift the flour 2–3 times beforehand — this matters), gently folding the dry ingredient into the egg mixture with top-to-bottom strokes;
    • line the bottom of a springform pan (mine is 6 inches / 16 cm across) with parchment and pour in the batter;
    • bake the sponge in an oven preheated to 350°F (180°C) for 40 minutes (the time depends on your oven; it may need a bit more or less, so keep an eye on it);
    • let the finished sponge cool in the pan, then carefully turn it out and let it rest on a wire rack.
    1. Now that the sponge is ready, make the soaking syrup. Pour water into a saucepan, add the sugar and a couple of drops of vanilla extract, set it over the heat, bring to a boil, and wait until the sugar fully dissolves, then let it cool.
    1. Make the berry mousse:
    • put the blueberries in a blender and puree them smooth;
    • sprinkle the gelatin into a small bowl, cover with cold water, and let it sit for 10 minutes;
    • in a separate bowl, beat the cold sour cream with the mascarpone and sugar until smooth;
    • fold the blueberry puree into the fluffy mixture and beat again;
    • melt the bloomed gelatin in the microwave for 10–15 seconds (don't let it boil!) and stir it into the blueberry–sour cream mixture;
    • whip the well-chilled heavy cream to stiff peaks and gently fold it into the mousse.
    1. Slice the sponge into three layers (if the top isn't perfectly even, it's best to trim it). Place the first layer in the springform pan (that's the only way to build mousse cakes!), brush it with the vanilla syrup, pour over half the blueberry mousse, top with the second layer (don't press hard, just lightly), brush again with syrup, and pour over the rest of the mousse. Finish with a nice even layer on top and refrigerate for 4–5 hours.
    1. While the cake chills, don't sit idle — make the frosting to smooth the cake's surface; mine is a cream-cheese buttercream. So:
    • whip the well-chilled cream with a mixer to a firm consistency;
    • press the cream cheese through a sieve a couple of times and beat it into the whipped cream;
    • add the powdered sugar in batches, beating with the mixer each time;
    • tint 1/3 of the frosting pink with food coloring and leave the rest white.
    1. Take the cake out of the fridge, release it from the pan, carefully move it onto a cake board, and smooth the surface with the white frosting, evening out any corners and bumps with an offset spatula; chill the cake for half an hour. After that, frost it again, this time tinting the "base" coat pink with the colored frosting. Work carefully and neatly here, since this is the final layer. Texture the sides of the cake with a decorating comb. Refrigerate the cake for an hour.
    1. To give the cake a beautiful finish, make a mirror glaze:
    • cover the gelatin with a small amount of water (50 ml) and let it bloom; - in a separate bowl, combine the milk with the remaining water, add the sugar, stir, and set over the heat; - as soon as the milk syrup boils, add the glucose (invert) syrup, bring back to a boil, and remove from the heat, then immediately stir in the bloomed gelatin until smooth; - chop the white chocolate, pour the hot milk syrup over it, and stir thoroughly; - add the coloring (pink, in this case), stir, and pour the glaze over the surface of the cake.
    1. And now for the decorations! This time I didn't sculpt fondant figures — I decided to bake gingerbread toppers and decorate them in a fun way. I made the gingerbread the day before assembling the cake:
    • put the cinnamon, ground nutmeg, coriander, and cardamom in a bowl along with the wheat flour, and sift the mixture through a sieve;
    • beat the softened butter with the sugar, crack in the egg, and add the honey;
    • knead the dry and butter mixtures into a soft dough that doesn't stick to your hands;
    • roll the dough into a large sheet about 1/8 inch (3 mm) thick and cut out the shapes you want with cookie cutters (I used circles, flowers, and the number 3);
    • lay the gingerbread on a parchment-lined baking sheet and bake in an oven preheated to 350°F (180°C) for 15 minutes;
    • cool the finished gingerbread on a wire rack;
    • roll out the white and pink fondant into a thin sheet and cut out shapes using the same cutters you used for the gingerbread;
    • mix the honey and vodka in a 1:1 ratio, brush the gingerbread with the mixture, and "glue" the fondant decoration onto it, smoothing the edges with your fingers for a neat finish;
    • I ordered the cartoon characters and the "Happy Birthday!" lettering from a cake shop (edible image printing on fondant), cut out circles, and glued them onto the gingerbread with the same honey-vodka mixture. Gorgeous!
  • And here's the beauty that came out of it — a real showstopper!
  • Wishing you a delicious cake, a fun celebration, and unforgettable memories!

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

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Buttermilk - 36  kcal/100g
  • Cream of 20% fat content - 300  kcal/100g
  • Cream of 10% fat content - 120  kcal/100g
  • Cream - 300  kcal/100g
  • Sour cream of 30% fat content - 340  kcal/100g
  • Sour cream with 25% fat content - 284  kcal/100g
  • Sour cream with 20% fat content - 210  kcal/100g
  • Sour cream of 10% fat content - 115  kcal/100g
  • Sour cream - 210  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Honey - 400  kcal/100g
  • Cardamom - 311  kcal/100g
  • Cinnamon - 247  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Blueberries - 44  kcal/100g
  • Fresh frozen blueberries - 56  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  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
  • Vodka - 235  kcal/100g
  • Gelatin - 355  kcal/100g
  • Water - 0  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Mascarpone cheese - 412  kcal/100g
  • White chocolate - 554  kcal/100g
  • Ground coriander - 25  kcal/100g
  • Food coloring - 0  kcal/100g
  • Mastic - 393  kcal/100g
  • Vanilla Extract - 321  kcal/100g
  • Cottage cheese - 223  kcal/100g
  • Nutmeg - 556  kcal/100g
  • Invert syrup - 400  kcal/100g

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