A classic cake is able to transform and gain a new life, if it is decorated with a multi-colored confectionery sprinkle in the form New Year’s sparkling tinsel. Feeling of a holiday at the sight of such dessert provided. To prevent cakes from getting dry, it’s very important keep track of baking time. For convenience, you can use not round pastry topping, and in the form of sticks. She will be smaller осыпаться. 
Time: 2 час. 45 minutes Difficulty: medium Servings: 8 – 10 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Cake
- 1 and 1/3 Art. vegetable oil, plus additionally for lubrication forms
- 3 tbsp. premium flour, plus extra for sprinkling of forms
- 1 tbsp. l cocoa powder
- 1 tsp soda
- 1/2 tsp salt
- 1.5 tbsp. Sahara
- 1 tbsp. yogurt
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1.5 tsp gel food color red
Cream
- 450 gr cream cheese, room temperature
- 450 gr butter, room temperature
- A pinch of salt
- 1 tsp vanilla extract
- 5 tbsp. powdered sugar
- 1 tbsp. (capacity of 112 ml.) red, white and blue pastry topping
Recipes with similar ingredients: premium flour, cream cheese, eggs, yogurt, cocoa, confetti
Recipe preparation:
- Preheat the oven to 177 ° C. Grease 2 round cake molds 23 cm in diameter with vegetable oil. Sprinkle with flour while cleaning surplus.
- Make cakes: in a medium bowl, whisk the flour with cocoa powder, soda and salt. Combine sugar in a large bowl, vegetable oil, yogurt, eggs and vanilla extract. Whisk to uniformity. Add, while whipping, food coloring. Pour the mixture with flour into the mass. Beat until smooth.
- Place 3/4 tbsp. test into each of the prepared forms (a very thin layer should be obtained). Set aside the remaining dough. Bake until the toothpick inserted in the center will come out clean, and after clicking on the cake on it should not Remain a dent (16-18 minutes). Move to the grate and cool for about 5 minutes without removing from molds. Then turn the cakes onto the wire rack so that they cool completely.
- Meanwhile, cool the molds under running cold water, then wipe dry. Grease them again with vegetable oil and sprinkle flour. Do the same to bake 2 more cakes, using 3/4 tbsp. test for everyone. Then repeat again. At you should get 6 cakes.
- Make cream: whip cream cheese cream, cream medium-high speed oil and salt in a stationary mixer, equipped with a nozzle-blade, to a lush consistency. Add while continuing to whip, vanilla extract. Then add sugar powder, pouring it in 3 times. It should be homogeneous weight.
- Put 1 cake on a serving plate and cover evenly cream (1 incomplete st.). Repeat the same with the remaining 5 in layers. Then coat the cake on top and sides with a thin layer the remaining cream (no thicker than necessary for attachment confectionery topping). Refrigerate until the cream will not set, but will still be soft (about 10 minutes).
- Place the cake (on the dish) in the baking tray with the sides. Completely cover the top and sides with a pastry sprinkle, using the one which falls on a baking sheet.
