Cake with gingerbread Masha and the bear

1. I took classic sponge cakes as the basis of the cake. Here is the process:

- separate the yolks from the proteins;

- whisk the proteins into a fluffy foam, gradually pour in sugar (half of the specified norm), whisk until strong peaks;

- beat the yolks with the remaining sugar until the mass turns white;

- combine the whites with the yolks and pour the flour (pre-sift the flour 2-3 times, this is important), slowly mix the dry ingredient into the egg mass with movements from top to bottom;

- the bottom of the split mold (I have 16 cm in diameter) is lined with parchment and pour the dough into it;

- bake a biscuit in the oven preheated to 180 degrees for 40 minutes (the time depends on the type of oven, it may take a little more or less, here you need to monitor the process);

- let the finished biscuit cool in the mold, then carefully remove it and leave it to rest on the grill.

2. And now, when the biscuit is ready, you need to cook the syrup for impregnation. Pour water into a saucepan, pour sugar, add a couple of drops of vanilla extract, send it to the fire, bring it to a boil and wait for the sugar to completely dissolve, then cool it.

3. Let's do berry mousse:

- pour blueberries into the bowl of a blender, grind to a puree state;

- pour gelatin into a bowl and pour cold water, leave for 10 minutes;

- in a separate container, whisk cold sour cream with mascarpone cheese and sugar until smooth;

- we introduce blueberry puree into the resulting lush mass, beat it again;

- swollen gelatin is melted in the microwave for 10-15 seconds (do not allow the mass to boil!) and we introduce it into blueberry sour cream;

- beat the well-cooled cream to a dense mass and gently mix it into the mousse.

4. Cut the biscuit into three cakes (if the top is not perfectly smooth, it is better to cut it off). We put the first cake in a detachable form (mousse cakes are collected only like this!), impregnate with vanilla syrup, pour out half of the blueberry mousse, cover with the second cake (it is not necessary to press hard, only slightly), again we impregnate and pour out the remaining mousse. We cover the cake with a beautiful smooth cake and send it to the refrigerator for 4-5 hours.

5. While the cake is in the refrigerator, we are not bored, but we will prepare a cream to level the surface of the cake, I have a cream cream. So:

- beat well-cooled cream with a mixer to a dense consistency;

- we grind the curd cheese through a sieve a couple of times and mix it into the creamy mass;

- we introduce powdered sugar in parts, beating the cream with a mixer each time;

- 1/3 of the cream is painted pink with food coloring, the rest is left white.

6. We take the cake out of the refrigerator, remove it from the mold, carefully transfer it to the substrate and level the surface with white cream, smoothing out the angles and irregularities with a special culinary spatula, send the cake to the refrigerator for half an hour. After the specified time, we process the surface of the cake again, only the "foundation" will be colored pink using part of the cream with dye. Here you need to work carefully and carefully, as this will be the finishing layer. The sides of the cake will be embossed with a special spatula. We send the cake to the refrigerator for an hour.

7. To make the surface of the cake beautiful, prepare a glaze:

- pour gelatin with a small amount of water (50 ml), let it swell;
- in a separate bowl, dilute the milk with the remaining water, add sugar, mix, put on fire;
- as soon as the milk syrup boils, add glucose syrup, bring the mass to a boil and remove from heat, after which we immediately introduce the swollen gelatin into the mixture, mix until smooth;
- chocolate is crushed and poured with milk syrup, mix thoroughly;
- add the dye (in this case pink), mix and pour the glaze over the surface of the cake.

8. And now about the decoration) I didn't make mastic figures this time, I decided to bake gingerbread toppers and decorate them in an original way. I cooked gingerbread the day before the cake was assembled:

- pour cinnamon, ground nutmeg, coriander and cardamom into a bowl, as well as wheat flour, sift the resulting mixture through a sieve;

- beat softened butter with sugar, break the egg and add honey;

- from a dry and oily mixture, knead a soft dough that does not stick to your hands;

- roll out the dough into a large layer, about 3 mm thick, and with the help of molds we cut out the necessary figures (I have circles, flowers and the number 3);

- spread the gingerbread on a baking sheet lined with parchment and bake in an oven preheated to 180 degrees for 15 minutes;

- ready-made gingerbread cool on the grill;

- we roll out the white and pink mastic into a thin layer and cut out the figures with the help of molds that were used for decorating gingerbread;

- mix honey and vodka in a ratio of 1:1, lubricate the gingerbread with a solution and "glue" the mastic decoration on it, smooth the edges with your fingers to get a neat result;

- cartoon characters and the inscription "Happy birthday!" I ordered in a pastry shop (edible photo printing on mastic), cut out circles and glued with the help of the above composition on the gingerbread. Beauty!

Here's such a handsome turned out, a sight to behold!

Have a delicious cake, a fun holiday and unforgettable emotions!