I’ll start with the lid, I’ll make a reservation right away, I came up with everything on the fly, so at the end there will be comments on how it’s easier to do it next time. Take a pan that matches the diameter of the cake. Cover the bottom with cling film.

Cut out a circle from the wafer sheet that corresponds to the flat part of the bottom of the pan.

Sprinkle the rounded part of the bottom with starch.

Roll out the mastic into a rope and roll it into a spiral so that it does not stretch when we transfer it to the pan.

We lay the wafer sheet and place a flagellum around it.

We begin to press the mastic onto the wafer sheet, it doesn’t stick well to it, so you need to walk in a circle several times.

When the mastic has stuck, we also level it with our finger.

And finally we level it with something like a rolling pin, I don’t have a small thin one, I leveled it with the handle of a whisk.

Trim off the excess.

We apply chocolate to the wafer sheet, I made a small layer, I needed a light lid. We put it in the refrigerator. Then we level it.

A small digression, I started making the lid in advance, so I was going to cover it with mastic the next day, but when I saw it, I was immediately confused. Its edges rose, and the middle became concave. It was the dampness that caused the wafer sheet to become deformed. In general, I wanted to deceive nature, make it mastic on only one side, so that it would be easier, but I had to correct everything and make it mastic from below as well. Yes, at room temperature the sheet straightened out.
I rolled out the mastic thinly and covered the pan.

I applied cream to the inside of the wafer sheet; you could also use chocolate, but I only had it right next to each other. The mastic was moistened with water.

I laid it all on the mastic and pressed it down so that it would stick well.

Then I took a stack like a needle, maybe a toothpick or whatever suits anyone, and began making marks on the mastic in the place where the rounding of the bottom ends, i.e. the diameter we need just begins. It’s better to do it from the side, it’s more visible there.

Now, at the designated points, we cut off the excess mastic with a knife and trim it.

Lubricate the top part with cream, I applied a little, it can be evened out better, I hoped to even out all the unevenness with icing.

Roll out the mastic and cover our lid on top. We smooth it out with an iron, I don’t have one, so I use a thing that many people use.

Then we take something like my stack and begin, pressing down, to thin the mastic along the border of the lower layer. This will prevent a rough cut edge.

It turns out to be a groove.

Using a knife, cut off the excess mastic along this groove.

All that remains is to decorate, and our lid is ready. I decorated with icing, but painted dots along the edge when the cake was already assembled.

Now I’ll comment a little, it’s better to do it in a different sequence. Immediately use mastic, then place a sheet greased with cream or chocolate on it, and then do the rest. This way the sheet will not move.

I have seen several MKs in which part of the biscuit is taken out to form a box. My cake wouldn't let me do that. I went a different route. I took the already leveled cake. I rolled out the mastic into a flagellum.

I used my fingers to give the flagellum a slightly flatter shape, while at the same time pressing it slightly onto the table so that the bottom was flat.

We roll the rope into a spiral and place it on the edge of the cake. Then we press it down a little so that a little cream comes out from under it.

Use this cream to smooth out the gap between the cake and the mastic.

Place in the refrigerator while you roll out the mastic. Cover the cake with fondant.
Immediately smooth the sides, first with your hand, then with an iron.

Now it's up. Air had collected under the mastic.

We make punctures along the edge with a needle

And smooth out the mastic. I didn’t find anything else suitable except for the lid (as it later turned out to be very convenient for leveling).

We cut off the excess mastic with a pizza cutter, leaving an overlap of three millimeters.

Finally smooth out the sides.

All that remains is to decorate.

Now assembly.
You can put whatever you want in the box. I stuck the chrysanthemums on toothpicks, because of the side of the box they only went in about two centimeters, so that they wouldn’t fall, I sealed them with pieces of mastic. I put the lid down and it bent. I made a support from skewers and cocktail straws.

The lid is in place, I glued the leaves, put the card down, and drew the last dots along the edge of the lid with icing. I drew part of it, turned this part towards the chrysanthemums (they interfered with drawing) and completed the rest.

Icing decoration:

If it's not clear, I'll try to explain. I took toothpicks and divided the circle into 8 parts, by eye, like this

I removed the toothpicks and the marks remained. I drew an arc from one mark to the next, then drew oblique stripes immediately tilted in one direction, then in the other. I placed large dots side by side in an arc from above. Above the arc, I stepped back a little and placed smaller dots with a distance between them. I placed the next row of dots between the previous ones, retreating three dots from the beginning of the row. And so on one more row. In the space between the rows of dots I drew three large dots, one slightly smaller than the other. I placed the same large dots along the edge of the circle as along the arc. Like this


Well, I don’t even remember on the lid in the center, complete improvisation along the way

I have had this recipe for a very long time; I made the cake for the first time when my eldest daughter was in second grade, at school for a tea party. The children ate it all and said it was very tasty; we made this cake for tea parties several more times.

Dough:

• 6 eggs
• 200g sugar
• 1.5 - 2 teaspoons baking powder
• 4 tablespoons cocoa or 1.5 bars of dark chocolate
• 5 tbsp. spoon with a small heap of flour

Cream:

• 250g butter
• 1 can of condensed milk

More:

• 150g medium crushed walnuts
• 150g raisins (scalded)

Let's make the dough.
Separate the whites from the yolks, beat the whites firmly and set aside. Beat the yolks with 1 cup of sugar until white foam.

Add baking powder and melted chocolate to the yolks, mix everything.

Add 3 spoons of whites and all the flour here, mix well with a mixer.

Carefully place all the whites into this mixture and gently stir with a spoon, place in a mold and bake at 180 degrees for about 1 hour (or so).

Cool the baked cake well.

Cut off the top (crust) of the cake.

Take out all the crumb from inside, tear into small pieces, put in a cup.

Pour 150g of nuts and 150g of raisins into it.

Making cream.
Beat butter at room temperature in a bowl with the addition of 1 tbsp. spoons of powdered sugar, after about 3 minutes it will turn white and little by little you need to add condensed milk. The cream is ready.
I didn’t have enough normal butter (I haven’t been on the market for a long time) and I made cream from 35% cream + condensed milk.
Place the finished cream in a cup with the crumb.

Gently mix with a spoon to create a soft, airy mass.

Now we put this mixture into a “box” of dough and carefully level it.

Now cover with a lid.

Now we grease our box with cream on top. This cream should be chocolate.
When I was whipping the cream, I put some of the cream in another cup. I added 3 tablespoons of condensed milk and 3 tablespoons of cocoa to them. The result was a delicious brown cream.

Let the cake soak for at least 5 hours.

But here is a cross-section of the cake, with butter it looks slightly different:

The “Casket” cake is not only delicious and tender, but also an amazingly beautiful dessert. It is quite problematic to prepare it without special culinary skills. But if you follow all the recipe requirements, you will definitely get an original delicacy that is ideal for a girl’s birthday.

Cake “Box”: recipe with photo

This dessert can be prepared in different ways. We will consider the simplest and most affordable option.

To make the “Box” cake, we will need soft and fluffy ones. To bake them, you should prepare:

• chicken eggs - 6 pcs.;
• beet sugar - 1.8 cups;
• light flour - 1.8 cups;
• baking soda (quench with sour cream) - a full dessert spoon;
• vegetable oil - for greasing the mold.

Knead the dough

The “Casket” sponge cake turns out to be very tender and tasty. To make this dessert yourself, you need to prepare a light and airy dough. To do this, add half of the available sugar to the egg yolks, and then actively rub them with a large spoon. Having received a whitened, tender mass, they begin to process the egg whites. They also add half the sugar, and then beat them vigorously using a blender.

As soon as the whites become firm and fluffy, add them to the yolks and mix thoroughly. Next, add baking soda and light flour, slaked with sour cream.

How to bake in the oven?

To make a beautiful “Box” cake, the sponge cake should be baked in a special shape (round or rectangular). In this case, you should get one thick cake (about 7 cm high) and a thinner one (3-4 cm).

After greasing the prepared dishes with oil, put the dough into it, which is immediately sent to the preheated oven. Keeping the temperature at 200 degrees, the biscuit is baked for about 50-55 minutes.

As soon as the cakes become fluffy and rosy, they are immediately removed from the oven. Place the biscuits on a flat surface and allow them to cool completely.

Cream ingredients

What cream should you use to make a beautiful and very tasty “Casket” cake made from mastic? To do this, we recommend using curd and yogurt filling. It will make your dessert especially tender and will hold the mastic well.

So, to prepare the mentioned cream we will need:

• not very fatty wet cottage cheese - approximately 300 g;
• natural white yogurt - about 400 ml;
• beet sugar - 1 full glass;
• fresh strawberries - 100 g (optional);
• instant gelatin - about 5 g;
• drinking water - ½ glass.

The process of preparing curd and yoghurt filling

It doesn't take much time to make this cream. First you need to process not very fatty cottage cheese. It is ground through a sieve and then beaten thoroughly with a glass of sugar. Having received a sufficiently thick and fluffy mass, gelatin is gradually poured into it. Gelatin is also dissolved separately. After swelling, it is heated a little and poured into the main mass.

If you want to get berry cream, then you can add some fresh strawberries to the finished filling. To do this, it is washed, cleaned and converted into a homogeneous puree (using a blender).

How to form correctly?

How should you form the “Box” cake step by step? First you need to shape the cooled biscuits. The thickest rectangular cake is divided lengthwise into two parts. One of them is laid out on a flat board and greased well. Then it is covered with the second part of the biscuit and the filler is used again.

After greasing the rectangular cake with cream, you should have the base of the box. Next, they begin to prepare its lid. To do this, the top edge of the second sponge cake (thinner) is trimmed slightly. As a result, you should get a flattened pyramidal cake. It is laid out on top of the base of the box. However, the “lid” should not be completely closed. Skewers are used for this. They are stuck into the base, creating the feeling that the lid is slightly raised.

The upper part should be lubricated with cream only after the lower part is covered with mastic.

Products for mastic

The “Box” cake with jewels will turn out especially beautiful if you use multi-colored fondant to prepare it. To create it we will need:

• marshmallow marshmallows - about 200 g;
• powdered sugar - approximately 500 g;
• butter - 1 small spoon;
• various dyes - at your discretion.

How to cook?

There are a great variety of cooking methods. However, the most popular and reliable of them is the one that requires the use of marshmallows.

To make this mastic, place the main product in a ceramic or glass bowl and add a piece of butter. In this form, you need to place the ingredients and set the maximum power.

After you let the marshmallows sit there for a few seconds, they should be nice and thawed. It is taken out and then stirred with a spoon, gradually adding powdered sugar.

As the mastic thickens, it is laid out on the table and kneaded like dough. The finished product should resemble plasticine. Dividing it into the necessary parts, various dyes are added to it. We decided to make a brown Box cake with gold trim.

Decoration process

To decorate such a dessert, two pieces of brown mastic are rolled into layers, which are then used to cover the base of the box and its lid. Next we move on to the edging and handles. To do this, strips are cut out of mastic and then painted golden. Do exactly the same with the formed handles. They are attached to the box, and then they begin to make jewelry.

You can do them in different ways. Some people make rings and necklaces, others make various beads. It should also be noted that to fill the space between the base of the box and the slightly open lid, some chefs use small marmalades and M&M's candies. Such sweets will make your cake brighter and more beautiful.

Once all the jewels are formed, they are carefully attached to the cake. Your intuition and creative imagination should tell you how to do this correctly.

If you decide to make the dessert “Casket” (cake) with your own hands for your beloved daughter, then we suggest putting a personalized inscription on the top of the lid. Mastic is also used for this. Various letters are cut out of it, painted in the required color and attached to the base.

How to store and serve?

Now you know how to make the Casket sponge cake. A master class on making this unusual and very tasty dessert was presented in this article. After the homemade delicacy is fully formed, it is placed in the refrigerator for several hours.

This cake should be served on a large tray for the holiday table. If desired, you can insert candles into the sweet box.

Another design method

Very few housewives use mastic for decoration. In their opinion, this method of decorating dessert is quite labor-intensive. Indeed, in order to get a beautiful and unusual mastic dessert, you need to have special skills. If you don’t have them, we suggest decorating the cake with regular cream. As a rule, the following products are used for its preparation:

• high-quality butter - about 200 g;
• beet sugar - approximately 150 g;
• food coloring - optional.

Preparation and decoration

To prepare such a cream, butter is whipped together with sugar until fluffy, and then divided into the necessary parts and various dyes are added.

If you think that such a replacement for the mastic base is too fatty and high in calories, then you can use cream, sour cream and others to decorate the cake.

In any case, after preparation, part of the filler is placed in a culinary syringe. By lightly pressing on the piston, the entire formed cake in the form of a box is covered with relief dots of cream (except for the part in the slightly open lid).

Having changed the nozzles and the color of the filler, the dessert continues to be decorated, while drawing various decorations, handles, edging, etc.

Once the cake is decorated, it is sent to the refrigerator. In this form it is stored for several hours. During this time, the cakes should be well soaked, and the butter or protein decoration should harden.

As in the previous case, such a delicacy should be served on a large tray.

Let's sum it up

Now you know how to make a cake in the shape of a jewelry box at home. If you are a more experienced cook, we suggest using the first recipe. Thanks to colored mastic and your creative imagination, you will get an unusual and very beautiful dessert that any birthday girl will appreciate.

If you don’t have experience in creating confectionery products, then don’t despair. After all, you can decorate such a delicacy at home using regular cream and a culinary syringe. If you use this device correctly, your dessert will turn out no worse than the first.

Step 1: Prepare the biscuit.

First of all, you need to beat the eggs with sugar into a fluffy foam. Slowly add flour, starch and baking powder to the eggs and mix everything thoroughly with a whisk or spoon, there should be no lumps in the dough! Take a baking dish (it will be great if it is detachable), grease it with a piece of butter and carefully lay out the dough. Set the oven to preheat (190 degrees), and then place the form with the dough in it. We will bake the biscuit until done (check with a toothpick) for about 20 minutes. It is better to let the finished biscuit rest for several hours. The finished cake must be cut crosswise into two parts, and the top one should be thinner. From the second, lower one, take out the crumb and crumble it into a separate bowl.

Step 2: Prepare cognac syrup.

Step 3:
.

Pour water into a saucepan, add sugar, stir and bring to a boil over high heat. Afterwards, the syrup must be removed from the heat and cooled to a temperature of 40°C. Pour cognac into the already cooled mixture and stir.

Step 3: Prepare the filling.

Mix sour cream with condensed milk and beat well with a mixer until a fluffy, homogeneous mass is formed. Soak the lower part with syrup. We coat the sides with some of the cream, and sprinkle the edges of the box with grated nuts and chocolate. Grind the nuts using a blender, and the chocolate using a grater. Now let's start filling the box with “jewels”. Mix biscuit crumbs and grated nuts with half the cream and roll this mixture into balls using your palms, roll them first in chocolate, then in coconut flakes.
Cut the banana into slices and place them on the biscuit. After this, we place the finished balls in the box (we try to place them as close as possible so that the cake can be easily cut later), and fill the remaining spaces with fruits (for example, kiwi or strawberries).
We also grease the “lid” of the cake with cream. Sprinkle the edges and bottom with coconut crumbs, nuts and chocolate. We decorate the top part according to your wishes. Step 3: Serve the Cake Box
So, the “Box” cake is ready. All that remains is to go and surprise the guests. Bon appetit!

If you don't have a blender, you can chop the nuts using an ordinary rolling pin.

You don’t have to grease the baking pan with butter or margarine, but simply line it with parchment paper.

You can roll hazelnuts into balls.

Sour cream can be replaced with butter cream.

Bananas can be sprinkled with lemon juice to prevent them from darkening.

Hello, dear guests and readers of the site! Today, our talented blog chef Svetlana Averina will share a step-by-step recipe for making an incredibly beautiful and very original “Casket” cake. Such a fabulous cake will be an unforgettable gift, a surprise for your family and friends, as well as a magnificent decoration for any holiday table!

Biscuit ingredients:

• Eggs - 5 pcs.
• Sugar -200 gr.
• Flour - 200 gr.

For the main cream:

• Condensed milk - 1 can
• Butter - 300 gr.
• For the second cream:
• Cream 33% fat
• Powdered sugar to taste

For decoration:

• Colored coconut shavings 20 g.

For the syrup:

• Sugar - 1/2 cup
• Water - 1/2 cup
• Cognac - 1 tsp. (I have Baileys)
• Hazelnuts (or any nut)
• Baking pan

How to make the “Box” cake:

Let's prepare the baking dish. Line the bottom with baking paper. Grease it with soft butter. Now turn on our oven at 200*C to warm it up. While the oven is heating up, let's start preparing the sponge cake. I tried a lot of recipes to find one that any housewife, even an inexperienced one, can prepare. After all, there are many secrets to prevent the biscuit from falling after baking. Today I will tell you and show you one of them.

So, break all 5 eggs in a tall cup, add sugar and beat with a mixer at minimum speed for 5-7 minutes. If you have a weak mixer, beat longer. We need to achieve a very fluffy mass.

Add well-sifted flour to the resulting egg mass in small portions and mix gently (without a mixer!) with a spoon (preferably wooden) from bottom to top. When stirring like this, the dough seems to crack.

Pour our dough carefully into the mold.

Before putting the dough in the oven, cover the top with foil!

Reduce heat to 170*C. Total baking time 60 minutes. We don't open the oven! After 30 minutes, reduce the temperature to 150*C and continue baking until the end of the time. Then turn off the oven and leave the biscuit for another 10 minutes (do not remove the foil!). This is necessary so that our biscuit does not fall. Then remove from the oven and let it cool for a couple of hours. This is how it turns out after cooling, tender and light as a feather.

For the cream, I beat soft butter, adding condensed milk.

For the syrup, mix sugar with water, cook until completely dissolved, cool and add cognac. I used Baileys instead of cognac.

Now let's start decorating the cake. Cut the biscuit into two halves of unequal thickness. The upper, thinner one will be the lid of the box, and the lower one will be the base. From the bottom you need to select a biscuit, leaving the bottom and side walls 1 cm thick. Soak the bottom and sides of the base with syrup. Spread a little cream and sprinkle with cranberries or other sour berries.

Grind the pieces of biscuit that we selected from the base into crumbs and mix with some of the cream.

From the resulting mass we form koloboks, inside of which we put one almond grain.

Next, we bread each ball in multi-colored coconut flakes and place it in the base. Add whipped cream between the balls (I didn't do this and later regretted it). The cake turned out to be empty inside, the balls rolled out when cut. But that didn't stop him from being eaten

When all the coconut balls are placed in the base, close the box with a lid and decorate it to your taste and imagination.

This is the “Box” cake Svetlana made! Extraordinarily beautiful, isn't it?! :good: :whistle:

Bon appetit!

For viewing, we offer a video recipe from Elena Chekalova on how to prepare a delicious coconut cake