I prefer sponge cakes because they are light and tender and require less time to make and bake the layers than multi-layer cakes with 8-10 layers.
For the biscuit you need:
- Eggs – 6 pcs.;
- Sugar – 240 g;
- Flour – 150 g;
For cream:
- - mascarpone cheese 300 g;
- sugar to taste;
- egg 1 pc.;
- prunes 100 g.
Soaking syrup:
- water - 10 tbsp. l;
- sugar 4 tbsp. l;
- essence.
- For protein cream:
- egg whites – 2 pcs.;
- sugar – 8 tbsp. l;
- water for boiling syrup.
So, to form the doll's dome-shaped dress, you need to bake a biscuit in a similar form. I have a cake pan with a hole in the middle on my farm, and that’s what I used.
I baked the biscuit in two steps, and then cut it and assembled it into the desired shape, imitating the skirt of a dress.
Preparing the biscuit base
To prepare the dough in one form, take 3 eggs and divide them into whites and yolks.
Beat the whites until fluffy, then add 60 g of sugar and continue beating until stiff and stable.
Add 60 g of sugar to the yolks and beat until thick and light yellow using a mixer.
Now transfer 2/3 of the whites into the yolks and carefully combine.
Sift 75 g of flour and gradually add to the egg mass, mix gently with a spatula.
Place the remaining whites and sugar into the dough and stir.
Pour the dough into the mold and bake the sponge cake at 180 C until ready, approximately 35-40 minutes.
Make the second sponge cake in the same way.
Now we cut each piece into 3-4 cakes.
Syrup for blotting.
To prepare the syrup, pour sugar into a container, add water in a 1:2 ratio and bring the liquid to a boil. After this, the syrup needs to be cooled and essence or rum added to it.
Soak each cake with syrup.
Making cream
For the cream, combine mascarpone cheese, egg and sugar to taste in a mixer bowl. If desired, condensed milk can be included in the cream.
I also put prunes in the cream, but you can use other dried fruits or fruits if desired.
Beat the cream until smooth.
Assembling the cake.
To assemble the cake and get a tall shape, place one cake layer from each piece.
If there is another more suitable form in the house for baking this cake, then you can safely use it.
If you don’t have a spherical shape, you can bake a sponge cake, then cut it into squares with a side length of 2-3 cm, lay it out in layers and coat it with cream.
The doll needs to be wrapped in film or foil. The hole in the center of my form is quite large, but I fill it in the process with biscuit scraps when I shape the doll's future dress.
Cake decoration
When all the cakes are coated and assembled, insert the doll, take a knife and level the cake, cutting off the excess, trying to give it a uniform shape on all sides.
Coat the top of the cake with the remaining cream. Mix the scraps with cream and fill the hole in the center so that the doll stands confidently in it.
We put the cake away to rest for a while and start making the outer decoration cream.
If you like a rich cake, you can make butter cream for decoration, but if it’s lighter, then custard protein cream.
To do this you need to boil the syrup. Pour 6 tbsp. l with a heap of granulated sugar into a saucepan, pour lightly with water so that all the sugar is wet, cook the syrup to a temperature of 118 C.
As soon as the syrup begins to thicken a little, beat the chilled 2 egg whites into a fluffy foam, gradually add 2 tbsp. l granulated sugar and beat until a stable, dense mass.
Quickly remove the finished syrup from the stove and pour small portions into the protein mass, continue to beat with a mixer until it cools to room temperature.
To give the cream a lilac tint, I added thick currant jam.
Now we take a pastry bag with a carved tube and cover the cake with various patterns. The easiest way is to simply coat the cake with a thick layer of cream and spread it all over with a spoon. You can also squeeze out the cream in the shape of curls or roses.
The doll's bust can be covered with cream or mastic can be used to make a corset.
We put the cake in a cool place for soaking, and then serve it to the festive table.
Bon appetit.
