It so happens that every family has its own traditions. Sometimes it is difficult to explain to kids with a sweet tooth why there are no usual desserts and treats on the festive table.
In order not to feed children with ordinary sweets, you can prepare a homemade cake in advance, which will not only please the kids, but also pleasantly surprise the guests. We have an idea of a cake just for this occasion.
Cook with us, daily pleasing your loved ones with culinary skills.
Ingredients:
- eggs – 3 pcs;
- salt – a pinch;
- sugar – 90 g;
- vegetable oil – 45 g;
- flour – 80 g;
- cornstarch – 1 tbsp;
- leavening agent – 1 tsp.
Ingredients for the mango layer:
- mango – 500 g;
- sugar – 50 g;
- gelatin – 20 g;
- water – 150 g;
- Ingredients for cream:
- cream cheese – 220 g;
- cream 33% – 200 g;
- sugar – 50 g.
Ingredients for caramel cream:
- sugar – 200 g;
- cream 33% – 600 g;
- butter – 50 g;
- cream cheese – 330 g;
- puff pastry – 275 g.
Preparation:
Pour the sugar for the caramel cream into a pan, bring to a caramel mass. Pour 200 ml of cream into the caramel
mixture
, stir.
Add butter to the caramel mixture, stir. Cover the mass with cling film and leave to cool. In
the meantime, prepare the dough – break eggs in a bowl, mix with salt, sugar and vegetable oil. Thoroughly beat the egg mixture until white foam is formed. Combine flour and starch with baking powder, sift into the egg mixture in batches.
Cover a baking dish with parchment, pour the biscuit dough
into it
and spread it on the bottom.
Bake the biscuit for 30 minutes at 180 degrees C.
Cut long thin strips of puff pastry, bake at 200 degrees C for 15 minutes.
Divide the biscuit into 2 crusts and leave to cool.
To prepare the mango layer, mix the mango and sugar in a saucepan, bring until the sugar melts
. Pour warm water into the gelatine and add the mixture to the mango puree, stir.
Put the first biscuit in a pastry mold, pour the mango layer on the surface of the biscuit
.
Leave the layer in the refrigerator for 15 minutes.
Mix the cream with the cream cheese and sugar, beat until creamy. Shred the pre-cut uneven edges of the cakes, pour them into the cream, mix. Spread
the cream with biscuit crumbs on the surface of the mango layer, spread evenly
. Separately whip cream with cream cheese for the second cream, gradually add caramel to the mass.
Part of the caramel cream on the layer of cream with biscuit crumbs
.
Cover the caramel cream with puff pastry sticks.
Spread the rest of the caramel cream on the sticks.
Alternate between the sticks and the cream until the components are finished. The last layer should be their caramel cream. Put the cake in the refrigerator to soak for 8 hours, decorate with chocolate chips.
