Assorted Cake “Gallery of Tastes” Recipe
Preparing a festive cake, I really want to please all the taste preferences of my family and friends. It was this desire that inspired me to prepare an assorted cake, which combines pieces of four different cakes. It turns out very tasty, moderately sweet and full of different flavors.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Poppy seed sponge cake:
Chocolate sponge cake:
Carrot cake:
Coconut and pineapple sponge cake:
Cream:
Instructions
  1. First I’ll make a poppy-seed biscuit. Combine eggs with sugar. Beat with a mixer at high speed until a fluffy foam for at least 5 minutes.
  2. Sift the flour and mix with a mixer at low speed. Add the poppy seeds and mix again. Transfer the dough to a detachable baking dish (diameter 20 cm), cover the bottom with foil or parchment. Cook in an oven preheated to 180 degrees for 20 minutes. Remove the mold from the oven, let stand for 10-15 minutes, then remove from the mold.
  3. Next, prepare a chocolate-pistachio sponge cake. Combine eggs with sugar. Beat with a mixer at high speed until a fluffy foam for at least 5 minutes. Then sift the flour with cocoa, mix at the lowest speed of the mixer. Add the chopped pistachios and mix again. Transfer the dough to a detachable baking dish (diameter 20 cm), cover the bottom with foil or parchment. Cook in an oven preheated to 180 degrees for 20 minutes. Remove the mold from the oven, let stand for 10-15 minutes, then remove from the mold.
  4. The next one will be a coconut-pineapple sponge cake. Combine eggs with sugar. Beat with a mixer at high speed until a fluffy foam for at least 5 minutes. Sift the flour and mix on a low speed mixer. Add coconut shavings and canned pineapple, cut into pieces. The rest of the pineapples can be baked with meat, make a salad or eat just like that 🙂 And we will need the syrup in the jar for impregnation. Transfer the dough to a detachable baking dish (diameter 20 cm), cover the bottom with foil or parchment. Cook in an oven preheated to 180 degrees for 20 minutes. Remove the mold from the oven, let stand for 10-15 minutes, then remove from the mold.
  5. Then prepare a carrot cake. Combine sugar with vegetable oil and beat with a mixer at high speed for 3-4 minutes. Then, one by one, beat the eggs with a mixer at high speed. Sift the flour with baking soda, nutmeg and cinnamon. Beat with a mixer at low speed.
  6. Next, grate the carrots on a fine grater, mix. Then add the chopped walnuts, mix again. Transfer the dough to a detachable baking dish (diameter 20 cm), cover the bottom with foil or parchment. Cook in the oven, preheated to 170 degrees, 30-35 minutes. Remove the mold from the oven, let stand for 10-15 minutes, then remove from the mold. Check readiness with a wooden skewer.
  7. Cut each cake into 8 equal parts. Using a silicone brush, thoroughly saturate each cake with pineapple syrup on both sides. If the crust of the cakes turned out to be dense, not porous, then it can be cut off to better soak the cakes. The syrup can be used any other, to your taste. All the cakes I have turned out to be about the same height except for the carrot. It turned out a little bigger, so I cut off the top, leveling it with the rest of the cakes.
  8. For the cream, combine softened butter, powdered sugar and vanilla in a container. Beat with a mixer on high speed, then add the mascarpone and beat again until smooth. The cream is ready.
  9. Next, we will need a detachable ring from the baking dish. Put it on a flat surface and we will form a cake. The first layer is spread on two pieces of each biscuit. Using toothpicks, we make notes where they begin and end. And you need to remember where the pieces are.
  10. Then apply a layer of cream, distribute it.
  11. Top with the following paired pieces, then cream, and so on.
  12. It turns out 4 layers of sponge cake and 3 layers of cream. Carefully remove the ring.
  13. Line the cake with the remaining cream. I made incisions to make it easy to decorate the cake.
  14. Decorate as desired. Boca poppy pieces I sprinkled with poppy, Boca chocolate pieces – chopped pistachios, sides of carrot slices – chopped walnuts, sides coconut-pineapple slices – coconut. Then put it in the refrigerator for at least 2 hours. Before serving, I decorated the cake with caramel, poppy seeds, chocolate balls, nuts, chocolate, waffle tube, candied fruit and mint leaves.
  15. Ready cake is served to the table.
  16. Choose a piece to taste. A piece of chocolate.
  17. Coconut-pineapple slice.
  18. Carrot slice.
  19. The poppy piece.
0 0 votes
Article Rating
       

Related posts:

Bread “Three Tastes” Recipe Assorted Cottage Cheese Pie Recipe Assorted Cookies Recipe Pies with Assorted Berries Recipe Salad “Game of tastes” Recipe Liver Cake with Filling “Assorted” Recipe Shortbread Cookies “Assorted” Recipe Chocolate Cake with Cherries “Snow Motives” Recipe Pumpkin and Orange Cake Recipe Gingerbread-Ginger Nut Cake Recipe Cake “The Old Tuxedo” Recipe Vertical Apple Cake Recipe