"Dragon", cake: step by step cooking

Cake "Dragon", the step-by-step preparation of which will be described in this article, is a culinary product in the form of this fairy-tale character. As you correctly guessed, both the crusts and creams can be any. The main task is how to fold the cake. After all, if you are not a sculptor, it will not be easy. But we will help you! If you follow our instructions, you will succeed. Cake "Dragon" is very pleased with the little birthday boy and his friends. This dessert will also decorate the New Year's table, especially if we celebrate it according to the Chinese calendar. A cake in the form of a dragon will make a fire-breathing monster your patron. This winged beast gave the world prosperity and luck throughout 2012.

Cake structure

Dough for the base can be any, except puff: biscuit, sand, gingerbread, honey, chocolate, nut. In principle, if you have the skills of a sculptor, you can cook a cake "Dragon" from the cream in 3D. And at the same time do without the test. But to facilitate the task, we will prepare biscuit cakes. These products are not brittle, do not crumble, and with the help of a knife they can be given any shape. A cream is better to make oily. He perfectly coexists with food coloring (after all, the dragon is supposed to be green or fiery), it keeps the shape well, it is easy for them to cover up all the flaws of the confectioner. Biscuit cake can be made chocolate, honey or add nuts in the dough. Culinary fantasy with butter cream is also strongly encouraged. You can add a little mascarpone - for the cottage cheese taste. Or stir the condensed milk. For decoration, we will use all edible tools: marmalade, marshmallow, marshmallow, colored dragees, "Truffle" sweets and, of course, mastic.

Crusts

In principle, they can be at least purchased. The main thing is that the cake was two. In addition, they must be of different sizes. So let's bake them ourselves so that we get a very realistic dragon. We will make the cake from chocolate biscuit. We mix three eggs with 350 grams of sugar, we will break them up to white dense foam. Butter (225 g) lightly melt in a water bath. We pour into it a full glass to the brim of milk. In a deep bowl, mix three tablespoons of cocoa powder and the same number of teaspoons, but already of tea, vanilla sugar and baking powder for the dough. In this container we sift two glasses of flour. The dry mixture is gradually introduced into the egg foam. Fill the end with milk and butter. Stirring. The dough is ready. It should not be stored for long. We need to make two cakes - 23 and 25 centimeters in diameter. We burn them all at once. If both cakes do not fit into the oven, make the dough in two batches, calculating the number of ingredients in proportion to the size of the cakes. We spread the baking sheet with baking paper, and the margins of the forms are lubricated with margarine. Pour the dough into them. We put in the oven preheated to 170 degrees. I burn more than thirty minutes. We check the readiness of the cakes with a ray or a match. If she comes out of the test dry - then ready.

Cake "Dragon": a recipe with a photo step by step. Separation into fragments

Do not rush to remove the cakes from the mold. Let them stand with a quarter of an hour. Then they should be carefully, with a knife, remove and shift to the grate. Leave them to cool completely is not necessary, as the bottom of the cake will become drowsy. We begin to collect our cake "Dragon". The recipe with the photo shows that the smaller cake should be cut in half. But the difficulties are just beginning. Problems can arise with the breaking of a larger crust. It must be "carved" according to the scheme. We cut this cake in half. We split one half into quarters. And we cut both these pieces of bread longitudinally. As a result, we get two almost rectangular strips (head and neck) and two sectors from the circle (hind legs). Now we will take care of the cutting of the second half of the big crust. On the side of the incision, after stepping slightly from the edge, we cut out two smaller sectors with a knife. This will be the front paws of the dragon. From the rest of the cake we cut out the tail of two fragments. If we act according to the instructions, then we will "carve out" all parts of the dragon correctly.

Cooking cream

Let it not upset you that the pieces of dough stacked on the dish so far do not resemble a mythical monster. "Dragon" is a cake that requires creative inspiration and imagination. Therefore, we proceed further, according to the step-by-step recipe. The cream can be prepared already at the stage of cooling the cake. Why did we choose an oil cream? In addition to plasticity, it also "wells up" the crumbling pieces of dough. After all, our dragon consists of fragments, and it will be insulting if it disintegrates like a house of cards at the most inopportune moment. You can make a cream in a couple of minutes. But for this oil (about 200 grams) should be completely softened, and in consistence resembling sour cream. We melt on a water bath 300 g of white chocolate. The butter is whipped with cream cheese "Mascarpone" or "Philadelphia". It will take about half a kilogram. When the mass becomes fluffy, add melted chocolate. Again we work as a mixer. To the cream was not too sugary, add a spoon-two lemon juice. Using a green dye, we achieve a uniform color of the required saturation.

Cake "Dragon" step by step: folding the structure

So, the two cakes are divided into ten fragments. There comes the most responsible phase in the preparation of dessert - its assembly. We choose an even dish, on which we will serve a cake. Both halves of a small crust are glued together with cream. Better that he was still warm - so he better "grab". We put both halves together in the middle of the dish with a notch down. This is the torso of the dragon. What to do next? The remaining details of our sculpture are placed next to the trunk, forming a dragon. It's not that hard. Fragments resembling rectangles are placed on one side of the trunk, connecting the head and neck almost at right angles. Behind lay out, beautifully bent, two parts of the tail. The paws are also installed in their places, on both sides of the trunk.

Splicing fragments

We smear all the parts with cream - both between the cakes and outside. Do not put it too much - before that it will turn. At this stage it is important for us that before the filing on the table a whole dragon remains. We put the cake in the refrigerator for an hour, so that all parts of the mythical monster are properly glued together. There we send also the remained cream. When it is cooled well, it will become more plastic. After the specified time we take out the workpiece and apply the remaining cream. This can be done in several ways. Beginning sculptors can be recommended to apply a lot of cream and prishopishit it with coconut shavings. Get a little fluffy coat. If you have a confectioner's bag with a nozzle with small holes, you can squeeze the cream through it. "Sherstinky" in this case should be stylized artistically, imitating scales.

Use of mastic

This plastic material of powdered milk, powdered sugar and water is useful to those who feel themselves almost professional sculptor. If we use mastic, we do not need to tint the cream. But as a result, we will have a multi-colored dragon. Cake, or rather, its stock, generously smeared with cream, cover the linen rolled in a thin layer of mastic. Cut the edges. We extrude the scales from a plastic bottle with a lid. We cut out our nostrils with a knife. From the remaining mastic we make wings and ears. On the body of the dragon, we make cuts on the mastic, where we will attach these fragments. We make gel food colorings. We give our dragon color. With the help of food glue or melted chocolate fasten ears and wings. Gold kandurin is bred in several drops of vodka. We color them scales on the head.

Final touches

With the help of mastic, you can make it look very realistic "Dragon" (cake). The photo shows how you can decorate the product, in which the top layer is a cream. The eyes are the marshmallow candies, their pupils, and also the nostrils - chocolate pellets. Scales along the ridge are "Truffle" sweets. Claws can be made from pieces of marmalade. From the waffle leaf, try to cut out the wings. With a certain amount of artistic talent, you will not only have a delicious, but also an original dessert.