Minion Chocolate Sponge Cake: A Delight for Kids and Adults

Original and most delicious — to the delight of any child! Cake Minion chocolate sponge cake made from mastic is a treat that will not leave any child indifferent! And it will amaze adults with its unusual appearance. Making it is not as difficult as it might seem. Make your fidgets happy!
cook time: 8h
Ava Prescott
Minion Chocolate Sponge Cake: A Delight for Kids and Adults

Nutrition Facts (per serving)

291
Calories
11g
Fat
43g
Carbs
5g
Protein

Ingredients (16 portions)

Biscuit:

Wheat flour 260 g
Eggs 10 pc
Sugar 300 g
Vanilla sugar 20 g
Baking powder 4 tsp
Poppy food 20 g
Berries 100 g

Cream:

Boiled condensed milk 400 g
Butter 150 g

Mastic:

Butter 30 g
Marshmallow 100 g
Lemon juice 1 tbsp
Powdered sugar 400 g
Turmeric 2 tsp
Cocoa 3 tsp

Filling:

Kiwi 4 pc
Bananas 3 pc

Fudge:

Butter 50 g
Chocolate 200 g

Recipe instructions

Step 1

Step 1
How to make a Minion chocolate sponge cake from fondant? First, prepare the necessary ingredients for the biscuit. Rinse the fresh berries and place in a colander to drain excess water. Frozen berries do not need to be thawed first. Turn on the oven to 180 degrees in advance. Beat the eggs into a deep container and start beating it with a mixer at low speed, gradually adding all the sugar.

Step 2

Step 2
Beat the eggs with sugar until the mass increases in volume by about 3 times. Sift the flour and baking powder into the egg mixture in portions and gently mix with a spatula from bottom to top. Thanks to sifting, the flour will be saturated with oxygen, and the sponge cake will turn out fluffier and airier.

Step 3

Step 3
Pour poppy seeds into the dough and mix everything carefully again.

Step 4

Step 4
Next, add the berries to the dough. Do not add too many berries so that they do not interfere with the doughʼs rise.

Step 5

Step 5
Pour the dough onto a parchment-lined baking sheet. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe.

Step 6

Step 6
You can put some more berries on top.

Step 7

Step 7
Smooth the dough around the edges.

Step 8

Step 8
Bake the biscuit for about 30 minutes at 180 degrees. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. You can check readiness with a toothpick — stick it in the middle and immediately take it out. If it is dry, then the biscuit is ready. Let the finished biscuit cool. It is better to let the biscuit rest for several hours after cooling, so it will not crumble when cutting.

Step 9

Step 9
Cut the cooled biscuit in half crosswise and each half lengthwise into two more pieces. There are four cakes in total.

Step 10

Step 10
Prepare the necessary ingredients for the cream. Remove the butter from the refrigerator in advance. In a deep container, beat the condensed milk with softened butter with a mixer.

Step 11

Step 11
Coat the bottom cake with the resulting cream.

Step 12

Step 12
Cut the washed and peeled kiwi into rings and place on top of the cream.

Step 13

Step 13
Coat the second cake with cream on one side and place this side on the first cake.

Step 14

Step 14
Next, brush the top of the second cake layer with cream, cut the bananas into slices and place them on the cake layer. Cover everything with the third greased cake layer.

Step 15

Step 15
On top, also grease the cake with cream and lay out the fruit, now alternating rows of kiwi and bananas.

Step 16

Step 16
Place the last cake coated with cream on top. Press the cake down a little on top and place it in the refrigerator to soak for 2 hours.

Step 17

Step 17
Before you coat the cake with fondant, you need to round off the corners with a knife.

Step 18

Step 18
Prepare the necessary ingredients for fudge. Cut the butter into cubes and break the chocolate into pieces. Place everything in a bowl.

Step 19

Step 19
Place the bowl over a double boiler and melt the butter until smooth, stirring continuously. Remove the finished fudge from the water bath and cool slightly.

Step 20

Step 20
Coat the cake on all sides with chocolate fudge and place in the refrigerator until the chocolate hardens.

Step 21

Step 21
You can buy ready-made mastic (yellow, brown and white), or you can make it yourself. To do this, melt the marshmallows with butter and lemon juice in a steam bath.

Step 22

Step 22
Add powdered sugar to the melted mixture in portions, stirring thoroughly each time.

Step 23

Step 23
Knead the mastic until it becomes a homogeneous viscous mass, then continue kneading it with your hands.

Step 24

Step 24
Some of the mastic for decoration should be painted brown, some yellow, and some white mastic should be left. We will use turmeric and cocoa as dyes. To make brown mastic, first mix powdered sugar and cocoa powder on the table.

Step 25

Step 25
Knead some of the mastic in this mixture until it is completely ready and the desired color. Make yellow mastic using turmeric in the same way.

Step 26

Step 26
Roll out the yellow fondant into a thin pancake large enough to cover 2/3 of the cake. Wrap the mastic pancake around the rolling pin.

Step 27

Step 27
Now unroll the pancake from the rolling pin, covering 2/3 of the cake.

Step 28

Step 28
Trim off the excess fondant and tuck the edge under the cake.

Step 29

Step 29
Cover the remaining 1/3 of the cake with brown fondant in the same way.

Step 30

Step 30
Trim the brown fondant and tuck it under the cake as well.

Step 31

Step 31
Cut out a pocket from brown fondant. After moistening the pocket a little with water, glue it in place. Use a spoon to make notches in the mastic, imitating seams.

Step 32

Step 32
Also cut and glue the straps. Mark the seam.

Step 33

Step 33
Make eyes out of white mastic, and pupils, mouth, and glasses out of brown. Glue everything onto the cake. With the help of confectionery beads you can add shine to the pupils.

Step 34

Step 34
Make a cut on the head using a knife. Form hair from the mastic and, coating its base with water, insert it into the marked slots.

Step 35

Step 35
If necessary, make a number out of mastic and glue it to the pocket. Enjoy your tea!

Additional rubrics

Related recipes