Caviar-Topped Barrel Cake

Spectacular decoration! Everyone will want to try this pastry! Barrel cake with caviar is becoming more and more popular. You can serve it on any holiday table. Everyone will be delighted not only with the taste, but also with the appearance!
cook time: 24h
Maya Lindell
Caviar-Topped Barrel Cake

Nutrition Facts (per serving)

262
Calories
6g
Fat
43g
Carbs
10g
Protein

Ingredients (16 portions)

The basis:

Sponge cakes g
Creamy cream 700 g

Decor:

Mastic g
Food coloring 2 g
Sugar syrup 50 ml

Caviar:

Gelatin 10 tbsp
Water 320 ml
Sunflower oil 1 tbsp

Recipe instructions

Step 1

Step 1
How to make a Barrel cake with red caviar? Prepare everything you need. The base for this cake can be anything — from simple sponge cake to honey or snickers. When assembling the base, slightly round the sides and make a side on top. The cake must be very well cooled before applying the mastic. You will learn all the intricacies of working with gelatin, which you will need to make caviar, by reading a separate article at the end of this recipe.

Step 2

Step 2
Roll out a strip of chocolate-colored mastic that is wider than the height of the cake. Apply a pattern to it that imitates wood. It is convenient to use a wooden stick for this.

Step 3

Step 3
Cut the strip into makeshift boards.

Step 4

Step 4
After brushing the cake with syrup for stickiness, attach the mastic boards to it. Align, smooth.

Step 5

Step 5
Roll out the mastic into a layer and cut a circle out of it. To do this, you can place a plate on top and carefully cut it to its size. The size of the circle should be slightly smaller than the top circle of the cake. Attach it to the sugar syrup.

Step 6

Step 6
Color the cake brown. Roll long sausages out of mastic and make transverse rings for the barrel. Apply circles to the rings to imitate fasteners.

Step 7

Step 7
Paint the rings bronze.

Step 8

Step 8
To prepare dessert caviar, pour about 10 cm of sunflower oil into a wide flat container and freeze it. It will become very thick. Dilute orange gelatin in hot water (combine peach and strawberry, for example). Fill a syringe with liquid jelly and drop it into the oil. The jelly balls will immediately harden and sink to the bottom. Refrigerate the caviar for 4 hours and then drain the oil. Fill the barrel with caviar.

Additional rubrics

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