Watermelon Slice Cake
Added: 04.03.2013 в 02:46 Views: 48126
Watermelon Slice CakeKlubokhttp://klubok.work/4/138/3919/Klubokhttps://klubok.work/css/image/top-logo-en.png
Cake decorated with pomegranate seeds, small black grapes, and pieces of sweet cucumber skin soaked in honey.
Cake decorated with red currants, blackberries, and green grapes.
Cake cut in half.
• granulated sugar (for the dough — 1.5 cups, for the cream — 1.5 cups) —
a total of 3 cups
• chicken eggs (for the dough) — 2 pcs.
• butter (for the dough — 200 g, for the cream — 70 g + a little for coating the surface of the cake) — a total of 270 g
• sour cream (for the dough) — 200 g
• baking soda (for the dough) — 1 tsp.
• vinegar (for quenching the soda) — 1 tbsp.
• wheat flour (for the dough — as much as needed, for the cream — 6 tbsp.)
• cocoa powder (for the cream) — 5 tbsp.
• milk (for the cream) — 1 l
• red currants or pomegranate seeds (for decoration) — 1 cup
• green grapes (for decoration) — 200 g (or sweet cucumber skin soaked in honey)
• coconut flakes (for decoration)
• powdered sugar (for coating the surface of the cake) — 30 g
• chicken eggs (for the dough) — 2 pcs.
• butter (for the dough — 200 g, for the cream — 70 g + a little for coating the surface of the cake) — a total of 270 g
• sour cream (for the dough) — 200 g
• baking soda (for the dough) — 1 tsp.
• vinegar (for quenching the soda) — 1 tbsp.
• wheat flour (for the dough — as much as needed, for the cream — 6 tbsp.)
• cocoa powder (for the cream) — 5 tbsp.
• milk (for the cream) — 1 l
• red currants or pomegranate seeds (for decoration) — 1 cup
• green grapes (for decoration) — 200 g (or sweet cucumber skin soaked in honey)
• coconut flakes (for decoration)
• powdered sugar (for coating the surface of the cake) — 30 g
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Prepare the shortcrust pastry. Rub 200 g of butter with 1.5 cups of sugar, add 200 g of sour cream, 2 eggs, and the baking soda quenched with vinegar. Mix in enough flour to knead a soft dough like for dumplings (at least 6 cups). Roll the dough into a ball and refrigerate for 1 hour. | |
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Roll the dough into small balls the size of
beans. Bake the balls in the oven at a temperature of 180°C until light brown. | |
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Prepare the custard. Mix 1.5 cups of
sugar, 6 tbsp. of flour, 5 tbsp. of cocoa, and gradually add to 1 l
of boiling milk. Cook, stirring constantly, until thickened; as soon as it starts to boil, remove from heat (otherwise, the cream may burn). Let the cream cool to warm. Add the baked balls to the warm cream and stir. Spread the mixture on a tray in the shape of a watermelon slice. Let it soak for 1-2 hours, then place it in the refrigerator overnight. The next day, take the cake out of the refrigerator for further decoration. | |
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Prepare the buttercream for coating
the surface. For this, beat 100 g of softened butter at room temperature with 30 g of powdered sugar. | |
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Spread the cake with the buttercream.
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Sprinkle the top surface, where we will
place the berries, with coconut flakes. Decorate the cake. Decorate the “watermelon rind” with green grapes or pieces of sweet cucumber skin soaked in honey (or syrup) overnight. Place pomegranate seeds or red currants for the “red flesh of the watermelon.” Make the “watermelon seeds” from black currants, blueberries, blackberries, or small black grapes. | |
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The cake is ready to be presented to the birthday
person. |
Category: Cakes
