Cake "Goldfish": recipe, decoration

Is it possible to find a man among Russians who is not familiar with the wonderful fairy tale about a fisherman and a goldfish? To the image of the magical inhabitant of the underwater worlds, by the will of the author, one after another, fulfilling the desires of his master, as it turned out, interest does not run low. About her compose verses and songs, write books, create cartoons and movies. Among all the variety of interpretations, the unusual confectionery product - the cake in the form of goldfish - is almost the greatest admiration.

It can be a fun cake for a family tea party or a dessert for the anniversary of an inveterate fisherman. In the form of a goldfish, you can also make an original cake for the child's birthday. Such a treat can decorate a meeting of friends or find him some other use. One way or another, the Golden Fish cake will not only delight sweethearts with its unusually bright taste, but will also make you think about its deep symbolic meaning.

The recipe for a cream cake

Usually make a cake "Goldfish" from mastic. This material recently deservedly won great popularity among the confectioners. The plasticity of the "sugar dough" (the so-called mastic) allows the craftsmen to mold out the most intricate and bizarre decorations for desserts. But in this description, the cake "Goldfish" - cream is offered. The preparation of food, as experienced by experienced home-made confectioners, is not difficult. It is quite accessible to those who have just started to try their hand at decorating cakes.

Composition

The original cake "Goldfish" is made from:

• Round biscuit, cooked according to one of your favorite recipes, with a diameter of 19 cm;
• Rectangular biscuit with sides measuring 24 cm and 18 cm;
• Meringue in the form of fish (from two egg whites and 100 grams of sugar);
• Cream (suitable for anyone, mistresses usually choose the one that family members especially like);
• White chocolate;
• Caramel sauce;
• Nuts;
• Mastic (for making eyes, lips, crown).

Preparation: collect the cake

The cake "Goldfish" is made, as already mentioned, from two biscuit cakes: a round shape with a diameter of 19 cm and a rectangular, with sides dimensions of 24 cm and 18 cm. In advance it is necessary to bake a meringue in the form of a fish (whipped with sugar proteins for 1 hour Bake in the oven at t = 100 ° C, then another hour at t = 60 ° C).

Collected from two biscuits cake "Goldfish" to transfer in ready-made form from one dish to another, as the master assures, it is impossible. Therefore, it is collected directly on the substrate, on which it will be fed to the table. To keep it clean, when assembling under the edges of the cake put strips of film or foil.

Each biscuit is cut into two layers. The lower ones are laid on a film-coated substrate. In a rectangular biscuit, make a semicircular notch in order to be able to connect a round biscuit with a rectangular.

Top should be put meringue and cut into shape. From the cut off part of the biscuit, we must further lay out the "tail" of the fish. Lower biscuit lubricate with cream. Then sprinkle the top with grated white chocolate. Tail over the cream can be anointed with "caramel sauce".

Then again lay meringue, smear cream, sprinkle with grated nuts and caramel sauce and cover with a second layer of biscuit. After that, the cake is set to cool.

We sculpt the fish

The edge of the biscuit should be cut obliquely along the perimeter of the entire cake, to create a roundness of the sides of the fish. By the tail make a groove to give relief.

The entire billet of the cake is smeared with cream mixed with crumbs and cooled. Then, in order to remove the dark color of the crumb, cover the surface of the cake with a thin layer of yellow cream and cool. After that, the body of the fish should be covered with a yellow cream again, and the tail - orange.

We decorate the cake

After the cake has cooled, it is leveled and the bottom trim is made. Then you need to pull the film from under it. Since it is not superficially filled, it is possible to avoid disruption of the lower finish and contamination of the substrate under the article during removal.

Further of the yellow mastic make a crown. To do this, you need to roll a strip, the width of which each master chooses independently. Using a special mold, cut the corners in the mastic strip. The crown is allowed to dry.

From the white mastic with the help of the form "tear" make the eye fish. With a yellow cream with a nozzle "star" trim the fish tail, decorating it with beads.

Orange mastic is used for making sponges. To do this, cut a circle, cut it in two. The resulting two halves form a fish sponge.

Similarly, fins are made. The strip of mastic is slightly attached, the fins are given a shape, with the help of any attachment they are imitated with scales. Then, along the outlined lines, the scales are drawn with a cream by means of a disposable sack or cornea.

Next, the crown is placed in place. At its tips melted chocolate attached "gold" beads. The cake is ready!

Cake "Goldfish": master class

Dessert is a fun cake that will decorate any table. Inside the fish, according to reviews, is a very delicious medovik, sandwiched with cream "Plombir".

Ingredients

Cream "Plombir" is prepared from:

• 1 pinch of vanillin;
• 1.5 tbsp. L. Cornstarch;
• 300 ml of milk;
• 250 ml cream (33%);
• 4 chicken yolks;
• 100 g of butter;
• 100 g of sugar.

To design the product you must also stock up:

• 800 confectionery mastics;
• 10 confectionery beads;
• 1 g of food color.

For the production of chocolate ganache used:

• 200 g of butter;
• 200 g of dark chocolate;
• 100 g of condensed milk.

In the manufacture of honey dough used:

• 200 g of butter;
• 1100 g of wheat flour;
• 2 cups of sugar;
• 1 pinch of salt;
• 4 tablespoons of honey;
• 200 g walnuts;
• 3 teaspoons of soda;
• 4 chicken eggs.

Preparation

Cake "Goldfish", according to the author of the recipe, is made within 3 hours. Preparation takes about 40 minutes. From the given quantity of products the dessert for 20 portions turns out.

Step by step cooking: oven biscuits

To make a honey dough, you need to stock up eggs, honey, salt, sugar, flour and soda. In a bowl, break the eggs, add the rest of the ingredients. Heat everything on a steam bath, stirring constantly until the oil and sugar dissolve completely. To them add 3 tsp. Soda. When the mixture is foamed, add flour to the pieces and knead the sticky and soft dough. It should be covered and stored in a warm form or immediately stove.

Small balls of dough should be very thinly rolled out and cut out of them ovals (you can just circle an oval shape with a knife for baking). The crusts are cooked quite quickly, about 5 minutes. From this portion of the test, 14 cakes are obtained.

Cooking cream

After curing the cakes immediately begin to make a cream of milk, cream, yolks, sugar, vanillin, starch and butter. Starch is filled with milk according to the prescription and stirred until the lumps dissolve. Put milk, vanillin, sugar, yolks into the saucepan, and starch is poured into it. The mixture is heated with constant stirring until thickened, after which it cools down to room temperature.

At room temperature, beat up and, without stopping whipping, add a custard base. Cream whisk, add to the oil cream and continue to whisk. Pre-fried finely chopped nuts are added to the cream.

Picking up the cake

The substrate for the cake is coated with paper. The cakes laid on it are smeared with cream and collect the cake, which should be exposed to cold for impregnation.

On the top of the cake, confectioners do not recommend applying cream. In order for the product to settle smoothly, it should be installed on a wooden board.

Create a shape of a fish

After the cake has been refrigerated for 2 hours, you can proceed to the final alignment. At this stage, the knife at the sides of the product cuts all unnecessary. It is necessary to give the cake a shape that resembles the shape of a fish. After this, you should prepare ganache.

Chocolate and oil are used in equal parts, and condensed milk - in a proportion of 1 to 2. The temperature of all components should be at room temperature. Separately, at the beginning, whip the butter, add condensed milk to it and beat it into a creamy cream. On the steam bath, melt the chocolate, do not stop whipping, add to it a cream, which should be given a little time to thicken.

With a cream, the cake is leveled, all cracks are closed, the product is given the necessary shape. The cake is sent to the cold, after 2 hours with a warm knife and palette knife, its surface is polished.

We decorate ornaments from mastic

The figure of the fisherman can be fashioned in advance. To do this, mix the brown and green mastic. It is also better to make a crown and other details in advance. They need to have time to dry out and keep in shape. The fins are drawn from the hand, the shuttlecock is created by rolling the stick along the edge of the mastic. Everything is tinted with golden candurin.

Then the yellow mastic, which is covered with fish, is rolled. Cork from a plastic bottle, cut in half along, creates a scales, pressing it to the mastic.

Twisting the white and blue mastic (not kneading), rolling a few times with a rolling pin, create a sea.

From 2 mastic sausages will form a smile of fish. Stick it on the wet surface of the face. Cut out circles-eyes, glue the crown.

To the body glued fins of orange mastic, make up the tail. Further on the "shore" should sit the fisherman, the sea's edge lay out shells of white chocolate. The fish is ready for swimming. Bon Appetit!