Are you looking for a unique cake recipe? Do you want to personalize a bake to celebrate a special occasion for someone close to you?
Ingredients:
Vanilla Cream:
- White chocolate – 100 g
- Vanilla homogenized cheese – 250 g
- Vanilla – 6 g
- Water – 40 ml
- Gelatin – 1 teaspoon
- Cream 30% – 100 ml
- Cream 30% – 400 ml
Shortcrust Pastry (for the base and second layer):
- Powdered sugar – 140 g
- Egg – 3 pieces
- Butter – 200 g
- Sour cream 18% – 2 tablespoons
- Vanilla – 3 g
- Wheat flour – 400 g
Additional:
- Powdered sugar – 10 g
- Pink fondant – 100 g
- Forest fruit jam – 50 g
For Decoration:
- Blackberry – 50 g
- Raspberry – 120 g
- Currant – 45 g
- Strawberry – 70 g
- Meringue – 50 g
- Macaron – 100 g
- Chocolate chips – 125 g
Preparation:
First, prepare the shortcrust pastry. Sift the flour and powdered sugar into a bowl. Add cold butter cut into cubes, vanilla seeds, egg yolks, and sour cream. Knead the dough with your hands until the ingredients combine. If it’s too crumbly, add 1 tablespoon of sour cream and knead again into a smooth, homogeneous dough. Try not to knead the dough for too long to prevent it from becoming too hard after baking.
Wrap the dough in plastic wrap and refrigerate for about 30 minutes.
Next, roll out the dough and cut out letter shapes. Divide the chilled dough into two parts. Roll each part out on a separate sheet of baking paper into a rectangle about 5-6 mm thick. You should get 2 rectangles.
Place a letter template on the rolled-out dough and cut out the shape using a sharp knife. Remove the template. You should have 2 letters from the dough – for the bottom of the cake and for the second layer.
You can knead the dough scraps, wrap them in plastic wrap, and freeze them for another occasion.
Bake the shortcrust pastry letters. Transfer the dough letters onto a baking sheet along with the baking paper. Prick the top of the dough with a fork. Bake until golden, about 15-20 minutes. Set aside to cool.
Prepare the vanilla cream. Soak the gelatin in cold water, stir, and let it swell.
Bring the cream to a boil in a saucepan with the vanilla seeds. Add the dissolved gelatin. Stir. Add the crushed white chocolate and turn off the heat. Set aside to cool.
Whip the cream and mix it in a bowl with the homogenized cheese. Gently mix. Transfer the creamy mixture to the cooled gelatin and white chocolate mixture. Mix gently into a smooth, homogeneous cream. Refrigerate to set the cream.
Prepare the fondant decorations. Knead the fondant on a surface dusted with powdered sugar, then roll it out thinly. Use a cutter to cut out flowers.
Assemble the cake layers. Transfer the chilled cream into a piping bag with a plain tip. Pipe cream rosettes over the entire surface of the letter intended for the base, one next to the other.
Transfer the forest fruit jam into a separate piping bag and pipe it between the rosettes. Cover the creamy layer with the second shortcrust pastry letter and repeat the process.
Decorate the monogram cake with macarons, fresh fruits (e.g., strawberries, raspberries, blackberries, currants), fondant decorations, and chocolate chips. Crumble meringues on top.
