Skobeleva
Moscow
I have a sweet tooth with a rich experience. Since school years, I have been experimenting at the kitchen, creating original sweets and testing various flavor combinations.
Making desserts is more than a hobby for me. I made my first order а few years ago; it was carob chocolate.
While pursuing higher education as a teacher and psychologist, I continued to develop myself in the confectionery and pastry craft. I trained to make healthy desserts at Tasha Korobeynikova’s School and was very happy to take part in the «GRANDPRO Lights the Stars» competition.
“Bumblebee" cake
I have a sweet tooth with a rich experience. Since school years, I have been experimenting at the kitchen, creating original sweets and testing various flavor combinations.
Making desserts is more than a hobby for me. I made my first order а few years ago; it was carob chocolate.
While pursuing higher education as a teacher and psychologist, I continued to develop myself in the confectionery and pastry craft. I trained to make healthy desserts at Tasha Korobeynikova’s School and was very happy to take part in the «GRANDPRO Lights the Stars» competition.
Ingredients
(for 5 small 6-layer cakes with a diameter of 6 cm or one 9—10-layer cake with a diameter of 20 cm)
- Honey cakes
- Honey 90 g
- Sugar 220 g
- GRANDPRO Cake margarine 60 g
- Baking soda 12 g
- Lemon juice 12 g
- Eggs 4 pcs
- Wheat flour 375 g
Caramel
- Sugar 100 g
- Cream (fat content of 30% and above) 110 g
- GRANDPRO margarine 40 g
- Custard
- Sugar 400 g
- Eggs 2 pcs
- Wheat flour 50 g
- Milk 500 g
- GRANDPRO Cream margarine 200 g
- Sour cream (minimum 20% fat ) 200 g
- Soaking
- Milk 100 g
- Maple syrup 10 g
cooking
Honey cakes
- Put honey, sugar, and GRANDPRO Cake margarine in a heavy-bottomed saucepan; heat until boiling.
- Slake baking soda with lemon juice; add to the mixture and stir.
- Stirring constantly, add eggs one at a time, then add flour and knead the dough; it will turn out slightly sticky.
- Roll out the dough into layers a little bit wider than the desired size (for example, 1 cm wider than the diameter of the cooking ring for assembling the cake).
- Bake in the oven at 180°C until golden brown.
- Cut the ready-made cakes to the size of the assembling mold; rub the remains into fine crumbs.
Caramel
- Melt sugar in a heavy-bottomed saucepan until amber.
- Separately heat the cream to a boil; add the melted sugar gradually, stirring the mixture./li>
- Let it boil for 60 seconds, remove from heat, cover with cling wrap in contact and leave to cool at room temperature.
- Add GRANDPRO Cream margarine (softened at room temperature) to the cooled caramel in several doses, blend to a homogeneous emulsion, put it in a pastry bag.
Custard
- Mix sugar, eggs and flour, pour in 50 ml of milk, mix again and pour in the remaining milk.
- Constantly stirring, bring to a boil. Boil the base for the cream on a lower-than-average heat until the whisk leaves a trace./li>
- Cover with cling wrap in contact and cool at room temperature.
- Whip GRANDPRO Cream margarine (softened at room temperature) until fluffy; add the cream base and sour cream in 3–4 doses; whip again and put it to a pastry bag with no nozzle.
Soaking
- Combine milk and maple syrup and stir.
Assembling
NOTE: it is convenient to assemble the cake in a ring covered with a sheet of acetate cake wrap.
- Lay the first cake layer on the substrate and soak; make a layer of caramel with a pastry bag; lay out a cream layer.
- Repeat all the steps with the remaining cake layers.
- Cover the cake with a container or a tight box (so that it does not absorb foreign smells) and put it in a refrigerator for 8–12 hours.
- Spread the cake with custard and sprinkle with honey fine crumbs (made from honey cake remains).
Ingredients
(for 5 small 6-layer cakes with a diameter of 6 cm or one 9—10-layer cake with a diameter of 20 cm)
- Honey cakes
- Honey 90 g
- Sugar 220 g
- GRANDPRO Cake margarine 60 g
- Baking soda 12 g
- Lemon juice 12 g
- Eggs 4 pcs
- Wheat flour 375 g
Caramel
- Sugar 100 g
- Cream (fat content of 30% and above) 110 g
- GRANDPRO margarine 40 g
- Custard
- Sugar 400 g
- Eggs 2 pcs
- Wheat flour 50 g
- Milk 500 g
- GRANDPRO Cream margarine 200 g
- Sour cream (minimum 20% fat ) 200 g
- Soaking
- Milk 100 g
- Maple syrup 10 g
cooking
Honey cakes
- Put honey, sugar, and GRANDPRO Cake margarine in a heavy-bottomed saucepan; heat until boiling.
- Slake baking soda with lemon juice; add to the mixture and stir.
- Stirring constantly, add eggs one at a time, then add flour and knead the dough; it will turn out slightly sticky.
- Roll out the dough into layers a little bit wider than the desired size (for example, 1 cm wider than the diameter of the cooking ring for assembling the cake).
- Bake in the oven at 180°C until golden brown.
- Cut the ready-made cakes to the size of the assembling mold; rub the remains into fine crumbs.
Caramel
- Melt sugar in a heavy-bottomed saucepan until amber.
- Separately heat the cream to a boil; add the melted sugar gradually, stirring the mixture./li>
- Let it boil for 60 seconds, remove from heat, cover with cling wrap in contact and leave to cool at room temperature.
- Add GRANDPRO Cream margarine (softened at room temperature) to the cooled caramel in several doses, blend to a homogeneous emulsion, put it in a pastry bag.
Custard
- Mix sugar, eggs and flour, pour in 50 ml of milk, mix again and pour in the remaining milk.
- Constantly stirring, bring to a boil. Boil the base for the cream on a lower-than-average heat until the whisk leaves a trace./li>
- Cover with cling wrap in contact and cool at room temperature.
- Whip GRANDPRO Cream margarine (softened at room temperature) until fluffy; add the cream base and sour cream in 3–4 doses; whip again and put it to a pastry bag with no nozzle.
Soaking
- Combine milk and maple syrup and stir.
Assembling
NOTE: it is convenient to assemble the cake in a ring covered with a sheet of acetate cake wrap.
- Lay the first cake layer on the substrate and soak; make a layer of caramel with a pastry bag; lay out a cream layer.
- Repeat all the steps with the remaining cake layers.
- Cover the cake with a container or a tight box (so that it does not absorb foreign smells) and put it in a refrigerator for 8–12 hours.
- Spread the cake with custard and sprinkle with honey fine crumbs (made from honey cake remains).