The BEE cake is perfect for a children's birthday. Bright and cute bees will delight and tenderness not only children, but also adults.
The cake is delicious. At the base is a striped white chocolate sponge cake soaked in apricot syrup and a lot of delicious and delicate custard. And on top are apricot bees in "honey" - aromatic apricot jelly.
Such a bright and tasty cake is not too difficult to prepare and it turns out quite a lot of it. If you have the opportunity, then prepare such a cake in a split form. It is difficult to get it out of the one-piece without damaging the jewelry.
Be sure to try making such a BEE cake for a children's birthday. It is not difficult and very tasty.
Ingredients (mold size 22 cm * 30 cm):
Biscuit:
- eggs - 4 pcs.
- flour - 4 tbsp. l. with a middle slide
- sugar - 4 tbsp. l.
- cocoa - 1 tbsp. l.
Custard:
- milk - 750 ml
- butter - 250 g
- sugar - 150 g
- flour - 3 tbsp. l.
- starch - 2 tbsp. l.
- yolk - 2 pcs.
- vanilla sugar - 10 g
- canned apricots in halves - 2 cans of 800 g each
- black chocolate - 40 g
- white chocolate - 20 g
- gelatin - 1 tbsp. l. with a slide
Step by step recipe
Bake a biscuit
1. First, bake a biscuit.
4 eggs carefully separate the yolk and white. We begin to beat the whites, when the foam appears, gradually add 4 tbsp to them. l. with a small slide of sugar. Beat the whites with sugar until a dense, stable foam.
2. Add the yolks one at a time to the whipped whites, without stopping whipping. Beat until smooth.
3. In the beaten eggs, add 4 tbsp in several approaches. l. with a small slide of sifted flour. Knead the dough with a mixer at low speed and not for long. If the mixer does not have a low speed, then it is better to stir in the flour by hand using a spatula. After kneading, the dough should remain airy.
4. Divide the finished dough into 2 approximately equal parts.
5. Add 1 tbsp to one of the parts. l. cocoa by sifting it through a sieve.
Gently mix the dough with a spatula.
6. We transfer the chocolate and white dough into culinary bags or dense ordinary bags. Cut off a small corner in the package.
Squeeze the dough in diagonal stripes into a mold covered with parchment paper. First, squeeze out one color of the dough, leaving a space between the stripes. Fill the gaps with a different color of the dough.
The size of my mold is 22 * 30 cm.
7. We put the biscuit in the oven preheated to 180 degrees and bake for 30-35 minutes.
Cooking decoration
8. Let's prepare decorations for the cake.
We need two cans of 800 g of canned apricots. Since I got large apricots, I will need 8 halves, smaller apricots will need more. Wash these halves of apricots in cold water to wash off the syrup, and pat dry with paper towels.
We put them on a dish. If you do not dry the apricots well, then the chocolate will not stick to them and will drain.
9. For decoration we will use 20 g of white and 40 g of dark chocolate. We break it into separate bowls. Melt the chocolate in the microwave in impulses for 15 seconds, stirring each time.
10. We transfer the melted chocolate to pastry bags.
Apply stripes on top of the apricots with black melted chocolate.
11. We make eyes of each bee with white chocolate. We put small dots on white chocolate with dark chocolate - these will be the pupils.
12. On top of each apricot, using a knife, we make cuts and insert almond petals into them, imitating the wings of a bee.
Cooking the custard
13. Pour 500 ml of milk into a saucepan and put it on the stove to boil.
14. While the milk is boiling, prepare the rest of the ingredients.
Add 2 yolks to the remaining 250 ml of milk and mix everything well.
15. Pour 150 g of sugar, 10 g of vanilla sugar, 2 tbsp into a bowl. starch and 3 tbsp. flour. We mix everything.
16. Pour the milk-egg mixture into the dry mixture and mix with a whisk until smooth.
17. As soon as the milk boils, pour the prepared mixture into it in a thin stream, while constantly stirring. Cook over low heat, stirring constantly until boiling. The cream has thickened, remove it from heat and let it cool to room temperature.
18. The custard base is already cold. Put 250 g of butter at room temperature in a separate bowl. Beat the butter with a mixer until whitening and increase in volume for about 3-5 minutes.
19. In the whipped butter, without stopping whipping, add the custard base about a tablespoon. If you mix everything at once, then the cream will turn out to be not so airy.
We fold the cake
20. The biscuit is already baked and cooled down, take it out of the mold and remove the parchment paper.
Cut off the top crust from the top of the biscuit.
21. Put the biscuit back in the mold and soak it with apricot syrup from the jar.
22. Put the prepared custard on top and distribute it evenly throughout the biscuit.
23. Pour 1 tablespoon into a separate bowl. with a small slide of gelatin and fill it with 100 ml of apricot syrup. Stir and let the gelatin swell for about 10 minutes.
24. Put the apricots that have remained in the blender bowl and chop. You should get 500-600 ml of liquid.
25. If it turns out less, then add the apricot syrup from the jar and mix.
26. Melt the swollen gelatin over low heat, stirring constantly. We heat it up to about 50 degrees.
27. Gradually pour the melted gelatin into the apricot puree, stirring constantly.
28. Pour the finished apricot mixture into the custard in an even layer.
29. Until the apricot mixture has frozen, carefully place the prepared bees on it with a fork.
30. We put everything in the refrigerator until it cools completely, for at least 6 hours, and preferably overnight.
The Bee's cake is already frozen, we cut it into portions. It is not very convenient to take it out from an integral form, if you have a detachable form of this size, then it will be more convenient to use it.
The BEE cake turned out to be unusual, beautiful and very tasty. The cake is moderately sweet, and the apricot layer gives it a pleasant sourness. Be sure to prepare such a cake, both adults and children like it very much.
Video recipe
The recipe is taken from my culinary site. gotovimop.com