Barbie Cake: A Delightful Treat for Little Princesses
Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 12
With each birthday or party, the celebration becomes even more special when a cake that captivates everyone's admiration is at the center of the table. The Barbie cake is a perfect choice for our little princesses, bringing a touch of magic and joy in every slice. This cake is not just a dessert, but a cooking experience full of creativity and fun.
Necessary ingredients:
For the sponge:
- 6 eggs
- 150 g sugar
- 2 tablespoons cocoa
- 4 tablespoons ground walnuts
- Flour (as needed, approximately 200-250 g)
- 1 packet of vanilla sugar
- 1 packet of baking powder
For the syrup:
- 500 ml water
- 100 g sugar
- 1-2 tablespoons rum essence (to taste)
For the finishing cream:
- 300 g Finety cream (or another chocolate cream)
For the fondant:
- 450 g powdered sugar (make sure it contains starch)
- 30 ml water
- 5 g gelatin
- 50 g glucose
- Food coloring (pink and white)
Recipe history:
The Barbie cake is a modern creation inspired by the tradition of decorative cakes, which have evolved over the years to bring joy to children. This cake is not just a dessert, but a symbol of childhood and imagination, turning any moment into a celebration.
Preparing the sponge:
1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowls are clean and dry to achieve a perfect meringue.
2. Beating the egg whites: Beat the egg whites with the sugar (150 g) until you obtain a firm and glossy foam. This is the aerated base of your cake.
3. Mixing the yolks: In another bowl, mix the yolks with 2 tablespoons of oil until well combined. Add the yolk mixture over the egg whites, being careful not to deflate the mixture.
4. Adding dry ingredients: Sift the cocoa, ground walnuts, vanilla sugar, baking powder, and flour (as needed) over the egg mixture. Gently fold with a spatula until you obtain a homogeneous mixture, but do not overmix.
5. Baking the sponges: Prepare a large savarin mold, grease it with oil, and line it with baking paper. Pour the batter into the mold and place it in the preheated oven at 170 degrees Celsius for about 1 hour. Check with a skewer; if it comes out clean, the sponge is ready.
Preparing the syrup:
6. Boiling the syrup: In a saucepan, bring 500 ml of water to a boil with 100 g of sugar. Add the rum essence after the syrup has boiled. Let it cool slightly before use.
Assembling the cake:
7. Cutting the sponges: Once the sponge has cooled, cut it in half horizontally. Soak each half with the prepared syrup, being careful not to make it too wet.
8. Applying the cream: Spread the Finety cream evenly on one half of the sponge, then place the other half on top. Put the cake in the fridge to set.
Preparing the fondant:
9. Preparing the gelatin: Hydrate the gelatin in 30 ml of water. Then, heat the gelatin with the glucose over low heat until completely dissolved, without letting it boil.
10. Mixing the sugar: In a bowl, place 450 g of powdered sugar and make a well in the center. Pour the gelatin and glucose mixture into the well, then knead well until you obtain a homogeneous paste. If the paste is too sticky, add a little powdered sugar. If it is too hard, add a few drops of water.
11. Coloring the paste: Divide the paste into two. Leave one portion white and color the other portion with pink food coloring.
Decorating the cake:
12. Rolling out the paste: On a sheet of plastic, roll each piece of fondant into a layer about 2 mm thick. Use a rolling pin to achieve the desired size to cover the cake completely.
13. Covering the cake: Place the white fondant sheet on the cake, ensuring it sticks well. Trim the excess fondant with a serrated knife for a refined look.
14. Final details: Take the pink paste and cut out a triangle to place in front of the cake to create a dress appearance. Use a Barbie doll (without legs and clothes) and fix it in the center of the cake, creating a dress from the fondant. You can add silver candies for extra sparkle.
Chef's tip:
To make the cake even more special, you can add a fruit filling (such as strawberries or raspberries) between the sponges. This will add a fresh taste and a note of acidity that will balance the sweetness of the cream.
Frequently asked questions:
- *What type of cream can I use instead of Finety?* You can opt for a chocolate cream or a buttercream, depending on your preferences.
- *Is it possible to prepare the cake a day in advance?* Yes, the cake keeps very well in the fridge and will even enhance its flavors.
Calories and nutritional benefits:
This cake can contain approximately 350-400 calories per serving, depending on the ingredients used. The nuts add a source of protein and healthy fats, while the chocolate provides antioxidants. However, moderation is essential, considering the amount of sugar.
The Barbie cake is more than just a dessert; it is an opportunity to create beautiful memories with loved ones. So let your imagination run wild and enjoy every step of making this wonderful cake. Enjoy your meal and have fun in the kitchen!
Total preparation time: 2 hours
Preparation time: 30 minutes
Baking time: 1 hour
Number of servings: 12
With each birthday or party, the celebration becomes even more special when a cake that captivates everyone's admiration is at the center of the table. The Barbie cake is a perfect choice for our little princesses, bringing a touch of magic and joy in every slice. This cake is not just a dessert, but a cooking experience full of creativity and fun.
Necessary ingredients:
For the sponge:
- 6 eggs
- 150 g sugar
- 2 tablespoons cocoa
- 4 tablespoons ground walnuts
- Flour (as needed, approximately 200-250 g)
- 1 packet of vanilla sugar
- 1 packet of baking powder
For the syrup:
- 500 ml water
- 100 g sugar
- 1-2 tablespoons rum essence (to taste)
For the finishing cream:
- 300 g Finety cream (or another chocolate cream)
For the fondant:
- 450 g powdered sugar (make sure it contains starch)
- 30 ml water
- 5 g gelatin
- 50 g glucose
- Food coloring (pink and white)
Recipe history:
The Barbie cake is a modern creation inspired by the tradition of decorative cakes, which have evolved over the years to bring joy to children. This cake is not just a dessert, but a symbol of childhood and imagination, turning any moment into a celebration.
Preparing the sponge:
1. Separating the eggs: Start by separating the egg whites from the yolks. It is essential that the bowls are clean and dry to achieve a perfect meringue.
2. Beating the egg whites: Beat the egg whites with the sugar (150 g) until you obtain a firm and glossy foam. This is the aerated base of your cake.
3. Mixing the yolks: In another bowl, mix the yolks with 2 tablespoons of oil until well combined. Add the yolk mixture over the egg whites, being careful not to deflate the mixture.
4. Adding dry ingredients: Sift the cocoa, ground walnuts, vanilla sugar, baking powder, and flour (as needed) over the egg mixture. Gently fold with a spatula until you obtain a homogeneous mixture, but do not overmix.
5. Baking the sponges: Prepare a large savarin mold, grease it with oil, and line it with baking paper. Pour the batter into the mold and place it in the preheated oven at 170 degrees Celsius for about 1 hour. Check with a skewer; if it comes out clean, the sponge is ready.
Preparing the syrup:
6. Boiling the syrup: In a saucepan, bring 500 ml of water to a boil with 100 g of sugar. Add the rum essence after the syrup has boiled. Let it cool slightly before use.
Assembling the cake:
7. Cutting the sponges: Once the sponge has cooled, cut it in half horizontally. Soak each half with the prepared syrup, being careful not to make it too wet.
8. Applying the cream: Spread the Finety cream evenly on one half of the sponge, then place the other half on top. Put the cake in the fridge to set.
Preparing the fondant:
9. Preparing the gelatin: Hydrate the gelatin in 30 ml of water. Then, heat the gelatin with the glucose over low heat until completely dissolved, without letting it boil.
10. Mixing the sugar: In a bowl, place 450 g of powdered sugar and make a well in the center. Pour the gelatin and glucose mixture into the well, then knead well until you obtain a homogeneous paste. If the paste is too sticky, add a little powdered sugar. If it is too hard, add a few drops of water.
11. Coloring the paste: Divide the paste into two. Leave one portion white and color the other portion with pink food coloring.
Decorating the cake:
12. Rolling out the paste: On a sheet of plastic, roll each piece of fondant into a layer about 2 mm thick. Use a rolling pin to achieve the desired size to cover the cake completely.
13. Covering the cake: Place the white fondant sheet on the cake, ensuring it sticks well. Trim the excess fondant with a serrated knife for a refined look.
14. Final details: Take the pink paste and cut out a triangle to place in front of the cake to create a dress appearance. Use a Barbie doll (without legs and clothes) and fix it in the center of the cake, creating a dress from the fondant. You can add silver candies for extra sparkle.
Chef's tip:
To make the cake even more special, you can add a fruit filling (such as strawberries or raspberries) between the sponges. This will add a fresh taste and a note of acidity that will balance the sweetness of the cream.
Frequently asked questions:
- *What type of cream can I use instead of Finety?* You can opt for a chocolate cream or a buttercream, depending on your preferences.
- *Is it possible to prepare the cake a day in advance?* Yes, the cake keeps very well in the fridge and will even enhance its flavors.
Calories and nutritional benefits:
This cake can contain approximately 350-400 calories per serving, depending on the ingredients used. The nuts add a source of protein and healthy fats, while the chocolate provides antioxidants. However, moderation is essential, considering the amount of sugar.
The Barbie cake is more than just a dessert; it is an opportunity to create beautiful memories with loved ones. So let your imagination run wild and enjoy every step of making this wonderful cake. Enjoy your meal and have fun in the kitchen!
Ingredients
6 eggs, 15g sugar, 2 tablespoons cocoa, 4 tablespoons ground walnuts, flour as needed, vanilla sugar, 1 packet of baking powder, for syrup; 2 glasses of water, rum essence, 1 glass of sugar. The fine cream is topped with a sugar paste made from 450g of commercial powdered sugar without starch in the composition, 30ml water, 5g gelatin, 50g glucose, and powdered food coloring.