A stunningly beautiful and delicious birthday cake for a child. And adults will also like this cake.
Inside there is a soft and moist poppy sponge cake combined with the most delicate creamy curd cream. And the layer of lemon curd adds a pleasant sourness and freshness to the whole cake. This is a real pleasure! The abundance of chocolate and sweets on the cake will definitely delight children!
Such a beautiful and delicious cake will be an enchanting end to the holiday. He will definitely be remembered by the birthday man and all the guests.
The preparation of this cake is a rather laborious process and takes a lot of time. However, if you do everything step by step, then you will definitely succeed.
By the way, cake decoration can be absolutely anything: with or without chocolate icing, with sweets or berries, or fresh flowers ...
Be sure to prepare such a cake as a gift for your beloved birthday person, it is not as difficult as it seems at first glance.
Ingredients:
Biscuit:
- eggs - 6 pcs.
- sugar - 120 g (6 tbsp. l.)
- flour - 120 g (6 tbsp. l.)
- butter - 100 g
- poppy - 100 g
- salt - 1 pinch
Lemon Kurd:
- lemon - 1.5 pcs.
- eggs - 2 pcs.
- sugar - 110 g
- butter - 70 g
- starch - 5 g
Butter cream:
- cream (at least 30% fat) - 300 ml
- cottage cheese - 200 g
- sugar - 180 g (100 g + 80 g)
- cream (sour cream) - 30 ml
- vanilla sugar - 10 g
- gelatin - 15 g
- water - 60 ml
Impregnation syrup:
- sugar - 1/2 cup
- water - 1/2 cup
Cream cheese for cake decorating:
- cream cheese - 450 g
- butter - 150 g
- icing sugar - 120 g
Glaze:
- black chocolate - 100 g
- cream 10% - 40-70 ml
Decoration:
- chocolate black
- marmalade
- Oreo mini cookies
- jelly candies
- chewing marshmallow
- popcorn in caramel
- Snickers chocolate
- candy M & M`s
Step by step recipe
Cooking poppy seed cake
1. Let's start by making a poppy seed cake for the cake.
Divide 6 eggs into yolk and white.
2. Add a pinch of salt to the proteins and begin to beat with a mixer. When the whites beat up a little, add 120 g of sugar to them in small portions. Beat the whites with sugar for a few minutes until a firm, stable foam. Correctly whipped whites, this is a guarantee that the biscuit will turn out
gentle and airy without soda and baking powder.
3. Add 6 yolks one by one to the whipped whites without stopping whipping. Beat briefly until smooth.
4. Add 120 g of sifted flour and 100 g of poppy seeds to this mixture. Stir everything carefully and not for long with a spatula so that the dough remains airy.
Flour and poppy seeds do not need to be added all at once, but in three approaches.
5. Add 100 g of melted butter to the dough. Mix everything with a spatula until smooth.
6. Transfer the finished dough to a baking dish, the bottom of which is covered with parchment paper. The diameter of my mold is 21 cm.
7. We put everything in a preheated oven up to 180 degrees. We bake for about 35-40 minutes. Let the biscuit cool completely and stand overnight.
Cooking Lemon Kurd
8. Now let's cook the lemon curd, it also needs to be prepared in advance, like a biscuit.
We take 110 sugar and to it three lemon zest of one lemon. We use only the yellow part, it is very oromatic and does not taste bitter. We mix everything.
9. Squeeze the juice out of the lemon. It will take 70 ml of juice.To squeeze out this amount of juice, you need to take one or one and a half lemons, depending on the size.
Strain the lemon juice through a sieve.
10. Take a saucepan and put 1 yolk and 1 egg in it, add prepared sugar with lemon zest and add 5 g of starch. I use corn, but you can also use potato. Pour lemon juice here.
We mix everything and put on fire.
11. Cook the mixture constantly stirring over low heat. When everything boils and bubbles appear, remove the stewpan from the heat.
12. Add 70 g of butter to the still hot lemon mixture. Stir until the oil is completely dissolved.
13. Strain the cooked lemon curd through a sieve into a bowl to get rid of all the lumps that have formed during cooking.
14. From above we cover everything with cling film in contact so that a film does not form. First we leave it to cool on the table, and then we put the lemon curd in the refrigerator for the whole night.
15. The night has passed. The Lemon Kurd has cooled and stabilized.
We put it in a culinary bag to make it easier to apply to the cake.
16. Remove the cooled biscuit from the mold and cut off the top crust.
Cut the biscuit into 3 approximately equal cakes. I cut the biscuit with a string, but you can also cut it with a knife.
Cooking syrup for biscuit impregnation
17. Pour 0.5 cups of water into a bowl and add half a glass of sugar. We put on fire. Bring the syrup to a boil, boil for 1 minute and remove from heat. Let the syrup cool.
Cooking butter cream for the cake
18. When everything is ready, we prepare the cake cream.
Pour 15 g of gelatin into a small bowl and pour 60 ml of water. Mix everything and leave the gelatin to swell for 10-15 minutes.
19. Put 200 g of cottage cheese in the grinder. Pour in 100 g of sugar, 10 g of vanilla sugar and pour in about 30 ml of cream or sour cream. Curd should be at room temperature.
Grind everything until smooth.
20. Pour 300 ml of cold cream into a clean and dry bowl. Cream must be at least 30% fat. Begin to whip the cream at a low mixer speed, gradually increasing it to maximum.
21. While whipping, pour 80 g of sugar into the cream in small portions.
22. Add chopped cottage cheese to the whipped cream. Stir until smooth.
23. The gelatin is already swollen. We melt it in the microwave. We heat for 10-15 seconds, turn off and mix. So we repeat 3-4 times. Heat gelatin to about 50-60 degrees. It should be hot.
24. Gradually pour the melted gelatin into the cream in 2-3 approaches and beat with a mixer.
We begin to collect the cake immediately, otherwise the cream will harden in the bowl.
We fold the cake
25. We put on the culinary ring. Put the first cake on the bottom. Put an acetate film between the ring and the biscuit. Squeeze the ring to the size of a biscuit.
26. Soak the sponge cake abundantly with sugar syrup. Apply half of the lemon in the middle of the biscuit. We form a circle out of it, leave about 2 cm from the edge blank.
27. We begin to spread the buttercream first along the unfilled edge of the cake. And then apply the cream to the lemon curd. We spread half of the prepared cream. We carefully level everything with a spoon.
28. We put the second cake. Saturate it with sugar syrup.
We spread the second half of the lemon curd.
29. In the same way, apply the remaining butter cream on the sides and on top. We level with a spoon.
30. Saturate the third biscuit with sugar syrup. Put it on the soaked side of the cream. We press the biscuit with our hands.
31. We cover everything with cling film and set in the refrigerator for at least 4 hours.
Cooking cream cheese
32. The cake is infused, we prepare cream cheese for decoration.
Put 150 g of soft but not melted butter in a bowl and add 120 g of powdered sugar. Beat everything with a mixer until the butter whitens. This takes about 2-3 minutes.
33. Add 450 g of cold cream cheese to this mass. Beat everything for a short time with a mixer so that the cream does not exfoliate. At the end, mix everything with a spatula. The cream is ready.
Align the cake
34. We take out the cake.
Remove the culinary ring and acetate film. Cover the cake with a cake stand and turn it over. The underside of the cake will be on top and will tend to be smoother.
35. Cover the cake with a thin layer of cream to nail in all the crumbs. First we apply the cream, and then level it with a wide spatula. After applying the first layer of cream, set the cake to freeze in the refrigerator for about 20-30 minutes.
36. Then we apply a second, thicker layer of cream. We align it well and again put the cake in the refrigerator to freeze.
If necessary, you can apply another layer of cream to make the cake as even as possible.
Cooking chocolate icing
37. We break 100 g of dark chocolate. Pour in about 40 ml of cream. We drown the chocolate in the microwave for 10-15 seconds. Stir after each time. When half of the chocolate has already melted, stop heating and just stir. Do not overheat chocolate. Its temperature should be about 26 degrees.
38. If the glaze is not liquid enough, then add another 1 tbsp. l. well warm cream heated at about 40 degrees. If you add cold cream, the chocolate may curdle.
You can check the consistency of the chocolate glaze by pouring it on an inverted cold glass. The frosting should drain to half the glass and stop.
Decorating the cake
39. Transfer the finished chocolate icing to a culinary bag.
We take the cake out of the refrigerator and immediately decorate it with the freshly made chocolate icing.
First, we apply streaks on the sides.
40. Pour the remaining icing onto the top of the cake. Carefully level it with a spatula.
41. Decorate the top of the cake with various sweets. I put the pieces of chocolate in the center. She spread pieces of marmalade, chewing marshmallows, mini Oreo cookies ...
42.... caramelized popcorn, sliced Snickers and colorful jelly candies and M & M's.
The cake is ready.
The cake turned out to be beautiful and very tasty. Inside is an airy poppy biscuit and a delicate butter cream, the sweetness of which is diluted with a pleasant sourness and lemon aroma. This cake will really appeal to all lovers of lemon baking. Cake decoration can be made to your liking.
Video recipe
The recipe is taken from my culinary site. gotovimop.com