Cake "Lightning McQueen"

Ingredients

• syrup of lemon and sugar for impregnation
• cream 33-35% - 250 ml
• bitter chocolate - 250 g
• eggs - 7 pcs.
• flour - 5 tbsp. l.
• cocoa - 2 tbsp. l.
• baking powder - 10 g, sugar - 7 tbsp. l.
• coconut flakes (fine) - 100 g
• condensed milk - 1 b.
• butter - 150 g
• white chocolate - 200 g

Cooking

Step 1

Ganache is best made the day before use. Bring cream to a boil, remove from heat, add chopped chocolate. Let stand for a minute and mix well. Rub for several minutes until a homogeneous, smooth, shiny state. Immediately cover the cream with cling film. First directly on the cream, and then cover the pan. Cool to room temperature and refrigerate for 8 hours. Remove from refrigerator 2 hours before use.

Step 2

Separate whites from yolks. Beat the yolks with sugar. Separately, beat the whites in a strong foam. Add the whites to the yolks and gently mix with a spatula (moving from top to bottom). Mix flour, cocoa and baking powder. Gradually add the sifted dry mixture to the eggs, gently mixing with a spatula. A little less flour may be required. The dough should not be very thick. Put in a greased form and bake in an oven preheated to 180 degrees for 40 minutes. Readiness to check with a wooden skewer. Transfer the finished cake to a cooling rack.

Step 3

Melt butter over low heat, add chocolate, melt, stirring until smooth. Pour in the curd. Cook all the time stirring for about 5 minutes. Add coconut flakes, stir. Cook for about 5 more minutes. or to desired thickness. The cream will thicken in the cold.

Step 4

Cut the cooled cake into 3 parts. Soak the bottom cake with lemon syrup, generously cover with cream. Cover with a second cake, soak, cover with cream. Saturate the third cake with syrup and put the soaked side down on the cream. The cake on top should be without cream and impregnation. Remove the cake from the refrigerator.

Step 5

Coat the cake with ganache in at least 2 layers, covering it completely so that the mastic does not come into contact with the cakes and cream, otherwise it may leak. Go over the final layer with a hot cake spatula to remove any bumps.

Step 6

Mastic can be purchased. I have marshmallow, white chocolate, lemon juice, butter, powdered sugar and starch choco mastic. Dye the mastic in the desired colors with food coloring. Roll out the mastic into a large layer. Gently transfer onto the cake using a rolling pin or hands. Level very carefully. At the end of the work, walk with a damp brush (this will remove the remaining powder and add shine).

Step 7

Do the same with Makvin, only cut out a figure similar to a typewriter from the resulting pie. After covering with mastic, cut out and glue parts of different colors on the water. Decorate the cake.