A real decoration for the festive table is the Dragon cake. It is not only delicious, but also amazingly beautiful. For clarity, I post a recipe for the dragon cake with a photo.
Cooking description:
The classic dragon cake recipe takes a long time mainly because, in addition to adding ingredients in a timely manner, attention must also be paid to the appearance of the cake. To make the cake not only tasty, but also beautiful, it is preferable to use food colors, marmalade, waffles and marshmallows.
Purpose: On the festive table
Main ingredient: Dough / Biscuit dough
Dish: Baking / Cakes
Ingredients:
- Egg - 3 Pieces
- Sugar - 350 Grams
- Butter - 405 grams (225 g for dough, 180 g for cream)
- Milk - 250 Milliliters
- Wheat flour - 2 Glasses
- Vanilla Sugar - 3 Teaspoons
- Cocoa - 3 Art. spoons
- Baking powder - 3 teaspoons (or baking powder)
- White chocolate - 300 grams
- Lemon juice - 1-2 Tbsp. spoons
- Food coloring - 1 Piece (any color, green in the recipe)
- Marshmallow - To taste
- Waffles in chocolate - To taste
- Marmalade - To taste
- Chocolate Dragee - To taste
- Cream cheese - 450 Grams
Servings: 4-6
How to make "Dragon Cake"
First of all, you need to prepare the biscuits. First, melt the butter over low heat and add milk to it. Now we take a bowl in which the dough will be kneaded and add eggs to it, beat them until white foam, add sugar, mix. Now pour in flour, baking powder, cocoa, vanilla sugar. Mix everything thoroughly, pour into a bowl the butter and milk, which was prepared before. Divide the mass into two cakes with a diameter of approximately 23-25 cm. Pour the mass onto a baking dish, after laying the baking paper. Leave the cakes for 40 minutes in the oven at 170 degrees. We remove the cakes from the mold 15 minutes after cooking and give another 10 minutes to cool to room temperature. While the cakes are cooling, let's start with the butter cream. We heat butter over low heat in a frying pan,add cheese and chocolate, drown them too. Pour everything into a bowl, stir, add lemon juice, food coloring and stir until the mass is uniform in color and consistency. Now we cut the cakes. We take the one that turned out to be smaller and cut it in half. We glue the halves together with butter cream. We cut the cake with a larger diameter according to the scheme shown in the picture. If you lay out the cakes, you should get such a dragon. Now we grease the cakes with cream. You need to lubricate all sides, and so that the individual parts are glued together with cream. When finished, leave the workpiece in the refrigerator for 40 minutes. To beautifully apply the remaining cream to the cake, you will need a pastry syringe. After applying the cream, the cake should look something like this.add lemon juice, food coloring and stir until the mass becomes uniform in color and consistency. Now we cut the cakes. We take the one that turned out to be smaller and cut it in half. We glue the halves together with butter cream. We cut the cake with a larger diameter according to the scheme shown in the picture. If you lay out the cakes, you should get such a dragon. Now we grease the cakes with cream. You need to lubricate all sides, and so that the individual parts are glued together with cream. When finished, leave the workpiece in the refrigerator for 40 minutes. To beautifully apply the remaining cream to the cake, you will need a pastry syringe. After applying the cream, the cake should look something like this.add lemon juice, food coloring and stir until the mass becomes uniform in color and consistency. Now we cut the cakes. We take the one that turned out to be smaller and cut it in half. We glue the halves together with butter cream. We cut the cake with a larger diameter according to the scheme shown in the picture. If you lay out the cakes, you should get such a dragon. Now we grease the cakes with cream. You need to lubricate all sides, and so that the individual parts are glued together with cream. When finished, leave the workpiece in the refrigerator for 40 minutes. To beautifully apply the remaining cream to the cake, you will need a pastry syringe. After applying the cream, the cake should look something like this. We take the one that turned out to be smaller and cut it in half. We glue the halves together with butter cream. We cut the cake with a larger diameter according to the scheme shown in the picture. If you lay out the cakes, you should get such a dragon. Now we grease the cakes with cream. You need to lubricate all sides, and so that the individual parts are glued together with cream. When finished, leave the workpiece in the refrigerator for 40 minutes. To beautifully apply the remaining cream to the cake, you will need a pastry syringe. After applying the cream, the cake should look something like this. We take the one that turned out to be smaller and cut it in half. We glue the halves together with butter cream. We cut the cake with a larger diameter according to the scheme shown in the picture. If you lay out the cakes, you should get such a dragon. Now we grease the cakes with cream. You need to lubricate all sides, and so that the individual parts are glued together with cream. When finished, leave the workpiece in the refrigerator for 40 minutes. To beautifully apply the remaining cream to the cake, you will need a pastry syringe. After applying the cream, the cake should look something like this.and so that the individual parts are glued together with cream. When finished, leave the workpiece in the refrigerator for 40 minutes. To beautifully apply the remaining cream to the cake, you will need a pastry syringe. After applying the cream, the cake should look something like this.and so that the individual parts are glued together with cream. When finished, leave the workpiece in the refrigerator for 40 minutes. To beautifully apply the remaining cream to the cake, you will need a pastry syringe. After applying the cream, the cake should look something like this.
