Running time: 1 Day Rest with
Difficulty Level: Difficult
DOSE: 10 People
INGREDIENTS FOR THE SPONGE:
200 grams of flour "00",
200 grams of brown sugar,
50 g starch, 60 g
drops chocolate
10 eggs,
1 / 2 packet of yeast,
a pinch of vanilla seeds.
PROCEDURE FOR THE SPONGE:
First, in two different containers separate the yolks from the whites;
mounted first the egg whites until stiff, then whisk the egg yolks in a bowl with the potato starch sifted and vanilla, a few minutes later joined by the sugar and continue beating until it is a frothy mixture.
Now add the sifted flour and baking powder and gently mix it all with a drip pan, then add the same movement with the egg whites gradually, then chocolate chips.
Pour the mixture immediately into a 24 cm cake tin and bake at 180 ° C for about 25/30 '.
Turn out, let cool and will be ready for use.
INGREDIENTS FOR CREAM:
1 liter of milk,
180 grams of sugar,
9 egg yolks,
60 grams of flour,
1 / 2 vanilla bean,
a pinch of salt,
350 grams of brown organic jam,
8 marron glaces.
PROCEDURE FOR THE CREAM:
Boil milk in a nonstick saucepan, the half the sugar, vanilla and salt.
Meanwhile in a mixing bowl beat well the yolks with remaining sugar;
then add the sifted flour and mix together.
Add this mixture to boiling milk and stir until the cream will thicken.
Transfer to a bowl and let it cool very well;
spent the waiting time, add the cream and jam brown marron glaces grossly chopped, mix everything well with the whisk .
Keep in refrigerator until ready to use.
INGREDIENTS FOR DOUGH SUGAR:
450 grams of powdered sugar,
70 grams of honey,
30 g water,
16 g butter,
6 g gelatin sheets.
PROCEDURE FOR THE DOUGH SUGAR:
Soak gelatin in cold water and let it soften for a few minutes.
In a small saucepan over low heat pour the water and melt the gelatin, then add the honey and then the butter.
allowed to warm mixing the ingredients for a few minutes without boiling.
Meanwhile, put the icing sugar in a blender and blend for 2 'in order to remove all lumps.
Pour the honey into a blender and blend for 1 'or so, until the mixture becomes thick and sticky.
transfer it on a floor strewn with more icing sugar and knead briefly to form a small ball.
which then spread in a thin sheet.
INGREDIENTS FOR HELLO KITTY AND WOLF:
2 sheets of white sugar paste,
marker yellow food, food
black marker ,
food red marker,
gel food coloring in black and red,
water
image of a wolf and Hello Kitty printed on paper,
a brush of small size.
PROCEDURE FOR HELLO KITTY AND WOLF:
Cut two thin rectangles of sugar paste;
take a lamp, light it and place over a pan of clear glass, then laid one by one the images printed on paper and overlay sugar paste;
traced the outlines of the deu drawing with black marker food.
Now Put the sugar paste and colored drawings on a plan where necessary, with food markers.
Paint only the outline of the wolf with the black dye, mixed in a dish with two drops of water;
Paint in black and red with the same procedure, the names and numbers of the celebrated .
Cut then the two images with a sharp utility knife and left to dry for at least 1 day before using them.
INGREDIENTS FOR FLOWERS:
1 sheet of white sugar paste,
gel food coloring in red, yellow black and
water
stencils of flowers of various qualities and sizes,
a brush of small size.
PROCEDURE FOR FLOWERS:
Cut out a rectangle, not too thin sugar paste;
cut stencils with flowers and some leaves, then rounded tiny pieces of dough and place the center on each flower stalk, now prepared in the three colors to paint a plate, with two drops of water.
Paint with the brush some of the flowers of red and one black, while the leaves with the classic green.
Let dry for at least 1 day before using them for decoration.
MARSHMALLOW INGREDIENTS FOR THE DOUGH:
150 grams of white marshmallow candies,
330 grams of sugar, 20 g
butter,
3 tablespoons of water.
MARHMALLOW PROCEDURE FOR THE DOUGH:
Melt the caramels in a double boiler on the fire with water and 3 tablespoons of butter.
lifting of candy off the heat and add 125g of icing sugar and stir.
Put another while on the work surface with icing sugar and pour the mixture over candy, cover with another sugar candy.
Infarinatevi for your hands with icing sugar and slowly started to work the dough to absorb all the sugar to candy, you work it as if it were bread dough, then when is the right consistency to form a ball and wrap in plastic wrap, and let stand for 5 'prior to use.
INGREDIENTS FOR THE COMPOSITION AND FINISH:
a dose of sponge cake with chocolate chips,
a dose of cream to brown,
milk, sugar and water for bathing,
50 g apricot jam,
a dose of marshmallow paste, white
letters, numbers and tags in Hello Kitty and Wolf sugar paste,
flowers and leaves in sugar paste,
yellow food coloring gel,
black food coloring gel,
red gel food coloring.
PROCEDURE FOR THE COMPOSITION AND FINISH:
Cut the cake into three discs, wet the first drive and stuffed with cream, so do the other layer, close to the disc top and wet on all sides;
let stand the cake in freezer for at least 3 hours.
Once completely frozen, finished the edges with a knife in so that it is as uniform as possible, strokes the surface of the cake with a layer of apricot jam, then hold a small piece of dough marshmallow white, while the remaining part with the red dye and paint the little yellow, so have a pink flesh
hour stretch in a thin dough with a rolling pin and then lay them gently on the cake .
Once it is well finished, with the surplus of the dough, form small balls of white and pink, just apply them along the base of the cake.
Put the decorations on the cake, pasting them with a pinch of jam.
Finally, paint with the brush and colors, blacks and reds of the lines on the sides of the cake.
Transfer 2 hours in refrigerator before serving, good appetite and gianfry and happy birthday to Emily!
February 21, 2011
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