Dwarf cake for a 4-year-old dwarf RARES

Dwarf Cake for Rares – A Colorful and Delicious Treat for Your Little Ones

Preparation time: 1 hour
Cooling time: 6 hours
Total time: 7 hours
Servings: 12

Dear cooking enthusiasts, today I invite you to delve into the fascinating world of desserts by preparing a dwarf cake that will not only delight the eyes of the little ones but also bring a smile to the faces of the adults. This special recipe is dedicated to Rares, a 4-year-old dwarf, and combines delicious flavors with cheerful colors, creating a cake that will surely be the star of the party.

Before we begin, let’s take a moment to think about the history of cakes. These delights have been created in various shapes and flavors over the centuries, initially serving a ritualistic role, but today they symbolize celebrations and special moments. Each layer of this cake reflects the love and effort we invest in bringing joy to our loved ones. Now, let’s get to work!

Ingredients

For the lemon mousse:
- 3 eggs
- 5 tablespoons powdered sugar
- 5 heaping tablespoons cornstarch
- 430 ml milk
- Zest from 2 lemons
- 10 g gelatin (soaked in the juice from 2 lemons)
- 560 ml liquid cream

For the jelly:
- 2 packs apricot jelly
- 2 packs strawberry jelly
- 2 packs grape jelly
- 1 pack kiwi jelly

For the coconut panna cotta:
- 170 ml liquid cream
- 220 ml milk
- 80 g sugar
- 200 g coconut
- 10 g gelatin (soaked in 3 tablespoons of water)

For the strawberry puree:
- 10 g gelatin (soaked in the juice from 1 large lemon)
- 800 g strawberries
- 120 g sugar
- 7-8 tablespoons water

For the pink sponge:
- 5 eggs
- 5 tablespoons cornstarch
- 1 teaspoon baking powder
- 3 tablespoons water
- Red food coloring (4-5 packets)

For decoration:
- 1 liter liquid cream
- 4-5 tablespoons sugar
- Various decorations (dwarfs, flowers, etc.)

Instructions

Step 1: Preparing the lemon mousse
1. In a pot, heat the milk over medium heat.
2. While the milk is heating, soak the gelatin in lemon juice.
3. In a bowl, mix the eggs with powdered sugar and cornstarch until you get a smooth mixture.
4. When the milk starts to boil, slowly pour in the egg mixture, stirring constantly. The cream will thicken quickly.
5. Add the lemon zest, remove from heat, and cover with plastic wrap. Allow to cool.
6. Once cooled, blend the cream with a blender or strain it to remove lumps.
7. Whip the liquid cream with powdered sugar and, when the lemon cream is cold, combine it with the melted gelatin and whipped cream.

Step 2: Preparing the jelly
1. Each type of jelly is prepared according to the instructions on the package.
2. Mix the contents of 2 packets of jelly with 500 ml of water and boil for 5-6 minutes.
3. Pour the jelly into a tray and let it cool until it reaches a thickness of 1.5 cm.
4. Once set (about 3 hours), cut the jelly into cubes.

Step 3: Preparing the coconut panna cotta
1. In a pot, combine the cream, milk, and sugar, mixing well.
2. Add the coconut and bring to a boil, letting it simmer for 2-4 minutes.
3. Strain the mixture to remove the coconut pieces, keeping only the flavored milk.
4. Add the soaked gelatin and mix well.

Step 4: Preparing the strawberry puree
1. Wash and clean the strawberries, then blend them with a blender.
2. Place the puree over heat with the sugar and water, allowing it to boil until the excess water evaporates.
3. Add the soaked gelatin in lemon juice and boil for another 5 minutes.
4. Strain the puree and let it cool.

Step 5: Preparing the pink sponge
1. Whisk the egg whites with sugar until stiff peaks form.
2. Add the egg yolks, water, cornstarch, and baking powder, mixing gently.
3. Incorporate the red food coloring, ensuring you achieve the desired shade.
4. Bake the sponge in a tray lined with parchment paper at 160°C for 20 minutes. Cover with aluminum foil to maintain the pink color.

Step 6: Assembling the cake
1. In a tray, place aluminum foil and pour the lemon mousse, spreading it evenly.
2. Add jelly cubes, about half the amount, then pour the cooled coconut panna cotta.
3. Allow to set in the fridge for 1-2 hours, then add more jelly cubes.
4. Pour the strawberry puree and finally place the pink sponge on top.
5. Cover with aluminum foil and refrigerate until the next day.

Step 7: Decorating the cake
1. Whip the liquid cream with sugar and decorate the cake as desired.
2. Use colorful decorations (dwarfs, flowers) to give it a playful and cheerful appearance.

Useful tips
- Gelatin: Make sure the gelatin is well-soaked in the appropriate liquid. This will help achieve a smooth texture.
- Sponge: If you want a moister sponge, you can add a few drops of strawberry syrup over it before assembling.
- Decoration: Let your creativity run wild! You can use fresh fruits, grated chocolate, or anything else you like to make the cake look fabulous.

Frequently asked questions
- What should I do if the lemon mousse doesn’t thicken?
It’s possible you didn’t add enough gelatin or didn’t boil the mixture sufficiently. Make sure to follow the steps carefully.

- How can I replace gelatin?
You can use agar-agar as a vegetarian alternative, ensuring you follow the proportions.

- Can I make the cake a day in advance?
Yes, the cake keeps very well in the fridge and will have time to set.

Calories and nutritional benefits
This luxurious cake is a wonderful choice for a special occasion, bringing together fresh flavors of lemon and strawberries, with a calorie content that varies depending on servings. The cream and coconut add a touch of healthy fats and energy, while strawberries are full of antioxidants.

Serving suggestions
I recommend serving this cake with a scoop of vanilla ice cream or a caramel sauce for a contrast of flavors that will make the culinary experience even more special. A fresh lemonade or fruit tea can perfectly complement the meal!

Now that you have all the necessary information, I invite you to start cooking! The dwarf cake will bring joy and smiles, and Rares will have an unforgettable birthday. Don’t forget to share this recipe with your friends to bring a touch of magic into their homes!