- Eggs - 10 pieces (for biscuits)
- Sugar - 2 glasses (for biscuits)
- Flour - 2 Cups (for biscuits)
- Cocoa - 3 Art. spoons (for biscuits)
- Ice cream plombir - 120 Grams
- Banana - 1 piece
- Cherry canned - - To taste
- Cottage cheese - 300 Grams (for cream)
- Sour cream 500 Grams (for cream)
- Cream 35% - 200 Grams (for cream)
- Gelatin - 40 Grams (for cream)
- Milk - 100 Grams (for cream)
- Sugar - 1,5 glasses (for cream)
- Cream 35% - 100 Grams (for ganache)
- Chocolate - 100 Grams (for ganache)
- Butter - 50 Grams (for ganache)
- Mastic - - To taste (for decoration, colorful)
- Biscuit crumbs - - To taste (for decoration)
- Sgushenka - 50 Grams (for decoration)
- Butter - 100 Grams (for decoration)
First you need to make two biscuits for the cake. We beat 5 eggs with 1 glass of sugar until the mass increases in volume approximately 2-3 times, then add 1 cup of flour and whisk until smooth. Similarly, we prepare another mass, only add cocoa (one biscuit should turn white, the other brown). We bake biscuits in the form for baking, laid with parchment, 30 minutes at 180 degrees. We take the form in which we will form our cake. We put a white biscuit on the bottom. On top, water it with melted ice cream and sprinkle with finely chopped banana. 100 grams of milk bring to a boil, remove from heat and cool to room temperature, and then pour milk 40 g of gelatin. Leave it until it swells. Meanwhile, whisk 300 grams. cottage cheese, 500 gr. sour cream, 200 gr. cream and a half cup of sugar. Beat with a blender until the sugar dissolves. When the gelatin in the milk swells, this mass will need to melt in a water bath, and then cool to room temperature, then add to sour cream and beat again until smooth. The resulting mixture is poured onto a white biscuit and evenly distributed. Brown cake, meanwhile, you need to soak with compote from canned cherries. Just with a teaspoon, gently soak the whole biscuit. The canned cherries themselves (without pits, of course) are evenly distributed over our souffle, which is smeared onto a white biscuit. Cover the cherries with brown biscuit. We place the cake under a not too heavy load and send it to the refrigerator for 2 hours. When the cake has cooled, we remove it from the mold and parchment paper. In the meantime, we will prepare chocolate ganache cream. To do this, bring to a boil 100 gr. cream, into the boiling cream, add butter and chaotic pieces of broken chocolate. Keep on low heat until the mass is uniform. When the ganache cools down, we evenly cover our cake with them, after which the cake is sent back to the refrigerator for a while to freeze. Actually, the cake is ready, and the most interesting thing left is to decorate it. Take the yellow mastic, roll it out, cover it with half of our cake. The other half is covered with a rolled brown mastic. To the joint of the two mastics turned out even, you need to prune the mastic with a knife from the side where the joint will be. Roll out the white mastic, lay a strip of white mastic on the joint of yellow and brown. As for the width of this white stripe - be guided by the image of the hero (it is better to print out the picture with its image and always have it in front of you not to screw up in proportions). Cut out two small triangles from the white mastic - this will be SpongeBob's collar. From the same white mastic, we cut out our eyes. Attach the collar and eyes - you need to glue with a little water. From the black paste we roll out the thin sausage. With the help of this very black sausage we circle the eyes of SpongeBob. From blue mastic we make a pupil, it too we circle with black mastic. Inside the blue pupil we insert a circle of black mastic. So, make the eyes of SpongeBob. From the yellow mastic we also roll a flagellum, along the perimeter of the face of SpongeBob, we lay a wavy line from this flagellum. From the same flagellum we make a nose, we cut out the mouth from black mastic (it's better to label the mouth with a flagellum of black mastic). We make the cheeks: for this we cut out two circles from the yellow mastic, then cut off a small edge with a smaller circle. We put the cheeks near the corners of the mouth, we circle them with pink rope, we put a few pink points inside the cheeks. To circle the cheeks with pink mastic, you will have to heat it in a microwave (10-15 seconds), then place it in a syringe, and then use a syringe to circle the cheeks. Yes, to make a cake "SpongeBob" is not an easy task :) Manicure scissors made of yellow mastic are carving out hands. Gently attach hands to the sides of SpongeBob, from white mastic we cut out sleeves (the shape of the sleeves is a flattened triangle). We roll a fairly thick sausage out of the yellow mastic, these will be the legs of SpongeBob. On both sides we put in the feet on the toothpick. Each leg at the bottom is wrapped with white mastic (it's socks), on the socks with a syringe or a very thin flagellum we make pink and blue stripes (stripes on the toes). Using a toothpick, attach one side of the leg to the body (to the cake), and put the shoe on the other side of the toothpick. To make shoes, biscuit crumb (it can be obtained from biscuit scraps) is ground with a blender with butter (100 g) and condensed milk (50 g). From the resulting mass and form shoes, which attach to the legs. Do not forget to cover the shoes with black mastic. From black mastic we make a belt, from red - a tie. Since Bob has a sponge, we will make a ball with the appropriate dents on his face. Mix a bit of light honey with vodka, dunk the resulting mixture with a brush, lubricate the entire surface of the cake (this is done for gloss). When the cake is cold, dents on Bob's face need to be gently powdered with dry green paint. We insert a flag in the hand with the name of the child. Congratulations, SpongeBob cake is ready. Do not forget to remove the child's reaction to the video :)
Servings: 8