Two-tier cake recipe without mastic. Recipe: Cake "Sponge with fruit"

Very often there are events in our lives that require special solemnity, for example, a wedding or anniversary. Or, on the contrary, small holidays that you want to decorate with something special. In both cases, the cake will be a wonderful elegant detail. Of course, the easiest way is to order it from a professional pastry chef, but sometimes you want to try to surprise your guests and cook everything yourself. In this case, our article on how to make a bunk will be an excellent guide for you.

DIY two-tier cake

In order to properly assemble a two-tier cake with your own hands, a dense sponge cake for the bottom tier and lighter cake layers for the top are ideal. Moreover, the first should be approximately twice as large as the second. They are perfect as a cream, but if you are planning a two-tier cake with mastic decorations, it is better to take a thicker butter cream, which is perfect as a base.

How to assemble a two-tier cake?

We will tell you in detail about the assembly using the example of a two-tier cake with fruits without mastic.

Ingredients:

cream;
biscuits;
berries and fruits;
aromatic herbs such as rosemary or thyme;
jam or liquid jam;
any chocolate cream or Nutella;
melted chocolate glaze.

Preparation

We will also need cocktail tubes and substrates, which can be made from thick cardboard and wrapped cling film.

So, cut the first biscuit horizontally into three layers, grease a small amount cream backing so that the cake does not slip and using a pastry bag or bag we make a side. This is so that the layer of jam does not spread and spoil appearance cake.

Place jam into the resulting pool.

Now you can immerse nuts, berries, chocolate chips etc.

It is better to seal the top with cream so that the next cake lies flat.

We repeat the same procedure with the next layer, you can take other berries or fruits.

Cover with the third layer and cover the entire cake with cream. We work especially carefully on the sides to fill all the voids, hide unevenness and in no case allow the filling to break out. If your recipe for a two-tier cake involves covering it with mastic or another decorative layer of cream, then you don’t have to bring the surface to perfect smoothness. Considering that in our case the lower tier will remain “bare”, we align the sides more carefully.

We do the same with the top tier, but it’s better not to weigh it down various fillings, in our case, instead of jam we use Nutella. We send the preparations to the refrigerator, they should harden thoroughly and the cakes should be soaked. This will take at least a couple of hours, or better yet the whole night.

Now let's move on to assembly. Using, for example, a saucer, we outline the diameter of the upper tier so that we know where to install the supports, which serve as cocktail tubes. There are two options for installing them. You can immediately insert them and cut off the excess with scissors. Or you can first measure the height with a skewer, cut off the required length and then insert it. In any case, the height of the tubes should be 3-4 mm less than the height of the tier, because After a few hours, the whole structure will sag a little and then it may turn out that the upper tier is not standing on the cream, but on supports and can easily move out. For an upper tier weighing no more than 1 kg, three pieces will be enough.

Insert the tubes and cover the intended center with cream.

We install the top tier together with a cardboard backing, level its surface with cream and let the whole structure set a little in the refrigerator.

Then imagination comes into play, with the help of which we decorate the cake with fruits and berries. They stick well to cream and chocolate icing.

There can be many design options, the main thing is to follow the basic assembly rules and then you won’t have to worry about your work.

For those who are not afraid of difficulties and like to spend time in the kitchen, we offer you to prepare an elegant and interesting two-tier cake with your own hands in the form winter hut. The dessert consists of standard biscuits: the bottom one with sour cream and peanuts, the top one with a delicate and pleasant cherry mousse. Ready product covered with protein cream and decorated in accordance with the New Year's theme.

For convenience, we recommend dividing the formation of the cake over several days, for example, baking the biscuits in advance, and only then working on “assembling” the tiers and decorating. The cake, of course, is not the fastest to prepare, but the result is worth the effort! Your guests will be absolutely delighted with your culinary skills, and how happy your children will be with such a sweet surprise! Let's create a winter fairy tale together with our own hands!

Ingredients:

Bottom sponge cake (26 cm mold):

eggs - 8 pcs.;
sugar - 240 g;
flour - 160 g;
starch - 50 g;
butter- 50 g;
baking powder - 1.5 teaspoons;
vanilla sugar - 2 teaspoons.

Top sponge cake (16 cm mold):

eggs - 2 pcs.;
sugar - 60 g;
flour - 40 g;
starch - 10 g;
butter - 10 g;
baking powder - ½ teaspoon;
vanilla sugar - 1 teaspoon.

Impregnation for biscuits:

sugar - 90 g;
water (boiling water) - 300 ml;
cognac - 1-2 tbsp. spoons.

Cream for bottom biscuit:

sour cream 20% - 200 g;
whipping cream 33-35% - 200 ml;
sugar - 120 g;
peanuts - 100 g.

Mousse for the top sponge cake:

cream 33-35% - 150 ml;
frozen cherries - 150 g;
cream cheese- 130 g;
sugar - 80 g;
powdered gelatin - 5 g;
water (to dissolve gelatin) - 30 ml.

egg whites - 4 pcs.;
sugar - 200 g;
vanillin - a pinch;
butter - 320 g.

Protein cream for decoration:

egg whites - 3 pcs.;
water - 75 g;
sugar - 150 g;
salt - a pinch;
citric acid - a pinch.

Decor:

For windows:

dark chocolate - 40 g;
butter - 10 g;
marmalade;
sweet straw.

For Christmas trees:

waffle cones for ice cream - 2 pcs.;
butter - 100 g;
condensed milk - 4 tbsp. spoons;
food coloring (green).

DIY two-tier cake recipe with photo

How to make a sponge cake for a two-tier cake

Prepare the bottom biscuit. We carefully separate the whites from egg yolks, place in a deep, clean and dry bowl. Beat with a mixer, gradually adding half a portion of sugar. We work until we get “strong peaks” (that is, until we get a dense mass that remains motionless when tilting/turning the bowl).
Separately, together with the second part of granulated sugar and fragrant vanilla sugar beat the yolks. We work with the mixer for at least 5 minutes. The mass should lighten, thicken noticeably and increase 2-3 times.
Gradually fold the yolks into the whites using gentle movements from bottom to top. Sift the flour, combined with starch and baking powder, over the egg mixture, mixing thoroughly each time. Our task is not to upset the lush mass, so we work very carefully! Mix the mixture in a circle biscuit dough You can’t, only from the bottom up!
Melt the butter, cool and pour over the edge of the bowl. homogeneous dough. Stir briefly.
We line the bottom of a mold with a diameter of 26 cm with a circle of parchment; do not grease the walls. Filling the container biscuit dough and place in a preheated oven. Bake at 180 degrees until dry.
Turn the mold with the freshly baked biscuit over and place it on two bowls or on a wire rack. Leave the baked goods in this form until they cool completely. This step will help prevent the top of the cake from collapsing.
We prepare the top sponge cake in the same way as the bottom one, only this time we take a mold with a diameter of 16 cm.
How to prepare mousse for the top tier
We will prepare cherry mousse as a filling for the top sponge cake. To do this, cover the cherries with sugar without pre-defrosting and place them on slow fire. Stirring, heat for about 5 minutes (until the granulated sugar is completely dissolved and the berries are softened).
Let the cherry mass cool and then turn it into a “puree” using a blender. Grind thoroughly through a fine sieve. We will use all the resulting juice to prepare the mousse ( small pieces We do not use the cherries remaining on the sieve).
Whip cold cream until thickened. Add cream cheese room temperature and cherry juice. Stir until a homogeneous, evenly colored mass is obtained.
Remove the top biscuit from the mold (first run a knife along the sides of the container). Cut the pastry into two layers. We wash the mold, wipe it dry, and line the bottom and sides with parchment. Dip the bottom cake into the prepared container, pour over the impregnation (to prepare it, dissolve sugar in boiling water, cool, add cognac).
Pour gelatin with cold, pre-boiled water. Let the mass swell.
Place the bowl with swollen gelatin in a bowl with hot water. Stir constantly until the powder dissolves.
Add the gelatin solution to the creamy cherry cream while continuously whisking with a mixer. Spread the mixture onto the bottom crust and level it out. Place the container in the refrigerator until the mousse hardens.
How to prepare cream for the lower tier
While the mousse hardens, prepare the bottom tier of the cake. Whip the cream with sugar until thick. Add sour cream, beat for a few seconds (until the components combine into a single cream).
Fry the peanuts in a dry frying pan, stirring. As soon as the skin begins to crack, remove from heat and cool. After removing the husks, grind the peanuts using a blender.
Divide the biscuit into 3 layers. We water the bottom one with impregnation, and then lubricate it with half creamy sour cream. Spread half the peanuts on top.
Cover the base of the cake with the second cake layer, soak it, and apply the remaining cream. Sprinkle with the other half of the peanuts. Pour the last cake with impregnation and place it on top. We do not coat the top and sides of the workpiece with anything yet.
Soak the second cake layer for the top sponge cake and place it on top of the frozen mousse. We put both the upper and lower tier for the cake in the refrigerator.
How to make buttercream cream for covering a cake
Mix the whites with sugar, place the bowl on " water bath" Actively and continuously stir the mixture with a whisk, heat the mixture over low heat until the sugar dissolves. To check readiness, take a small portion of the whites and rub them between your thumb and forefinger. If the grains are not felt, remove the container from the stove. It is important not to overheat the whites, otherwise they may curdle! The bottom of the bowl with squirrels should not touch the water in the lower container.
To the whites, just removed from the heat, add vanillin for flavor and immediately begin to beat the mass. Gradually the whites will thicken. We work with a mixer until “soft peaks” form. There is no need to achieve a very strong and stable mass, as when making a sponge cake. As soon as there are clear streaks left on the cream from the mixer, we stop.
Add the softened butter in small pieces to the protein mass, constantly working with the mixer. As a result, we get a fairly dense butter cream.
We take the bottom piece out of the refrigerator. Coat the top and sides with butter-protein cream and level.
To prevent the lower tier from settling under the weight of the upper one, we strengthen our “structure”. We take wooden skewers, cut them to the height of the lower tier and stick them into the biscuit in the place where the upper tier will be (according to our idea, it will stand on the edge of the lower biscuit).
Place the top tier on a cake base of suitable diameter. Apply butter cream and smooth. Place it together with the substrate on the prepared lower tier.
How to decorate a two-tier cake with your own hands
To make our cake look like a hut, we cut out and remove a triangular segment from the bottom tier. Apply butter cream to the cut, and then attach straws to imitate wooden boards. We also trim the top tier slightly, grease it with cream and add straws.
To make the “windows,” roll out the marmalade on a kitchen board sprinkled with sugar. Cut out square pieces of suitable size. Sugar is necessary so that the pieces of marmalade do not stick to the work surface.
Melt the chocolate with butter in a “water bath”, cool and transfer to a cornet. Apply a small portion chocolate mass on straws and pieces of marmalade, attach the “windows” to the “house”. We also outline the outline of the “windows” with chocolate.
How to prepare protein cream for decorating a two-tier cake
To make our two-tier cake look even more like a snow-covered hut, we will cover it with protein cream. Cook the syrup - add sugar to water and bring to a boil. Heat the syrup to 118 degrees.
At the same time, beat the whites with citric acid and a pinch of salt until strong peaks form (when turning the bowl over, the whites should “sit” firmly in place).
Without stopping working with the mixer, pour hot syrup into the protein mixture in a thin stream. Whip the cream continuously until it cools to room temperature (about 10 minutes).
How to decorate a two-tier cake with your own hands
We coat the tiers of the cake with snow-white protein cream, and make swirls around the “windows” to imitate icicles.
If desired, decorate the cake with figures. To make a snowman, we make 2-3 balls of different sizes from marmalade and place them on the free edge of the lower tier. Coat the figure with protein cream. We form the “carrot”, “hat” and “buttons” again from marmalade, draw “eyes” with chocolate, and make “hands” from pieces of straw. We prepare “Christmas trees” from horns and butter cream with dye ( detailed technology described in the recipe

Each tier of the cake is placed on a special paper base, in the bottom of which a small hole is made in the center.

To stabilize the cake, we will use cocktail straws and a wooden stick covered in cling film.

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In addition, we will need White chocolate and a cooking bag.
Let's start collecting three tier cake. In the lower tier in the center we make a hole with a wooden stick, as in the photo.
Around the central hole, at a distance of 2-3 cm from the center, we make holes using cocktail tubes, lift them a little, cut off the excess and pull them back out.
Fill all the holes we made with white chocolate, previously melted in the microwave. We do everything quickly because the chocolate hardens quickly.
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We install the central stick and cocktail tubes back. Next, fill the void in the tubes with melted chocolate, as in the photo. When the chocolate hardens, it will fix our cake base and prevent upper tier push through the bottom one.
Carefully install the second tier of the cake, stringing it onto the central stick, which serves as the basis for the fastening.
We perform absolutely the same manipulations with it as with the first tier.
Carefully install the top layer.
Decorate the three-tier cake with pre-prepared sugar flowers.

Two-tier cakes are an indescribable splendor that very few people dare to achieve in their kitchen. And people agree to buy such a holiday of the stomach only for very significant reasons, which include a wedding, a child’s first birthday, his entry into school and, naturally, his graduation from it. What confuses housewives most is not even baking - who among us doesn’t do it! However, the assembly of the structure and the need for magnificent decoration are intimidating. Let’s say right away that if you build a two-tier one, you can easily cope with the first fear: even without additional design elements, it will turn out neat and elegant. And how not to spoil the results of many hours of work at the assembly stage, we will tell you in detail in this article.

DIY mastic

You can buy this mass in some stores. But if you have an idea for a tasty, beautiful and fresh cake two-tier, it is better to make mastic with your own hands, especially since the process is not very complicated. Take two hundred grams of marshmallows in the form of candies (marshmallow is very suitable). The sweetness should be dense and chewy, not fluffy and soft. If the candies are long, they are broken, filled with a couple of spoons of water and placed on steam bath, where they melt into a viscous mass with continuous stirring. Then it gradually falls asleep powdered sugar(total amount - four hundred grams) until you get a smooth “dough”. If needed colored mastic, in the middle of the process, the dye of the desired shade is poured in along with the powder. When finished, rolled into a ball, it practically does not stick to your hands and does not spread like plasticine. To prevent the lump from winding, it is wrapped and hidden in the refrigerator.

The basis

The cakes from which two-tier cakes are assembled are traditionally baked sponge-like and thick. You can probably build a celebratory dessert from thin ones of a different origin, but they will hold the shape of the structure much worse and take longer to soak. Two cakes are made; the top one should be at least half the diameter so that the “steps” are well defined. It’s tastier and more interesting if the ingredients are baked according to different recipes. However, identical cake layers are also not bad if you sandwich them with different fillings. The following recipes are considered the most successful and compatible with each other.

Chocolate sponge cake “Kanash”

It makes two-tier cakes especially tempting because it actually contains chocolate. Black bars with 72% cocoa content (800 grams) are taken, broken into pieces and melted on Good butter (half the dose of the mass of chocolate) is first ground with two glasses of sugar, and then whipped until stable fluffiness. A dozen eggs are beaten into the mass; The work of the mixer does not stop. Next, add a spoonful of soda (quenched with vinegar or lemon juice), then two tablespoons of cocoa and four cups of flour are sifted into the dough. When the mixer makes the mass homogeneous, pour it in, finally knead it and hide it in the oven for about an hour, heating it to 175 degrees.

Vanilla chiffon sponge cake

Another option for cake layers, with which any two-tier cake is simply irresistible. The recipe will require some effort, but the result of its implementation simply melts in your mouth. Sift two glasses of flour into a large bowl, add one and a half glasses of sugar, vanilla to your taste, three spoons of baking powder and half of salt. Six eggs are divided into yolks and whites, the first are sent into the dough, the second are cooled and beaten with crystals until stiff peaks citric acid(like salt, take half a spoon). Non-cold water is poured into the dry ingredients, a little more than half a glass, and exactly half of this container vegetable oil. When everything is kneaded until smooth, the whites are carefully folded in with a wooden spatula from top to bottom, the dough is distributed into the mold and put into the oven at the usual temperature of 180 Celsius for an hour, maybe a little longer. The door cannot be opened for the first 40-50 minutes, otherwise the biscuit will settle.

Sour cream

All two-tier cakes contain some kind of cream. The one made with sour cream is considered universal: it is not very fatty and heavy, and can be combined with any biscuits. It is prepared simply: for two glasses fermented milk product Take a glass of sugar, turn on the mixer for five to seven minutes, and you can spread it on. It is better to take sour cream that is not too fatty; with 15 percent you get a quite elastic cream. If desired, it can be flavored with vanilla.

A few words about the filling

The cakes for the intended “tower,” as already mentioned, are baked thick. To make them juicier, they are carefully cut horizontally into two or three plates and soaked - either with regular syrup or with a special impregnation, for which in a stack hot water two tablespoons of sugar dissolve, the liquid is combined with half a glass of berry or fruit syrup and a glass of rum (cognac). This mixture is especially successful if you are preparing a two-tier a wedding cake. When assembled, the individual plates are folded into the original cake layer, coated with cream and pleasant additives placed between them. For “adult” options, for a wedding or anniversary, dried fruits (raisins, prunes, dried apricots) and nuts are most often used. If your cake is two-tiered - for children, then it would be more appropriate canned fruits or berries from jam. The use of peaches and cherries is especially successful. Candied fruits and pieces of marmalade are also good. Anyone who is afraid that his two-tier cake, lovingly made with his own hands, will be too sweet due to the impregnation, can only get by with cream between the plates. Only then should it be smeared more generously.

How to assemble correctly

When all the components of the dish are prepared, all that remains is to fold the cake so that it does not sag, the top does not move, and the base does not sag. Since both floors are quite heavy, there are certain secrets to achieving a beautiful look. To begin with, each layered cake is coated on all sides with cream and sent to the refrigerator for some time to soak. At this time, mastic is rolled out in a thin layer, divided into two unequal parts. The larger circle is carefully placed on the bottom cake and leveled. The mastic is applied evenly and smoothly to the sides. The excess edge is cut off - not very high, as it can then shrink a little and ride up. The same manipulations are done with a smaller part of the cake. Now, to prevent your two-tier mastic cake from falling apart, take 4-5 skewers equal to the height of the bottom cake and stick them vertically into it. A backing is cut out of cardboard, two centimeters smaller in diameter than the top “floor”, and placed on these supports. The second cake is placed on top with two spatulas.

All that remains is to decorate your work culinary arts. If you are baking a two-tier wedding cake, you can buy basic decorations - swans, hearts, figurines of newlyweds - and add them with roses twisted from fondant and painted with colored cream. For children, you can bake funny gingerbread figures, paint them and decorate the “landscape” with whipped cream. There is complete freedom of creativity and free flight of imagination!

For a significant celebration, a multi-tiered cake is the highlight that everyone expects to see and taste to crown the celebration.

A dessert of several tiers (two or three, or even more, which is typical for wedding ceremonies) must be carefully assembled so that the lower tier does not sag under the pressure of the upper ones.

We do the same in several places.

Now it is permissible to install the second tier of dessert in place, and not be afraid that the top will push through and upset the lower base.

Strengthening a multi-tiered cake

It’s easy to strengthen a cake in two tiers, but what to do if the culinary idea is more ambitious. And we solve this issue, but how, we look further at MK.

We prepare in advance, for example, three tiers of cake of different sizes. The tiers are covered with mastic and left for about one hour or more in the refrigerator.

It is worth noting: Each of the tiers should be placed on separate paper sheets; in the center of each of them we will make holes of small diameter in advance.

To strengthen each tier, we will also use cocktail straws, but only one wooden skewer, which is recommended, additionally, to be wrapped in cling film.

So, let's start assembling the three-tier cake.

We will make a hole in the center of the product using our wooden stick wrapped in cling film. The length of the stick should approximately coincide with the height of all tiers in total. But do not pierce the cake all the way through.

Around the hole made in the center, at a distance of up to 3 centimeters from each other, we will make smaller holes with tubes. We adjust the length of the tubes to the height of the first tier.