Bear cake in the north. Classic step-by-step recipe according to GOST USSR with meringue, boiled condensed milk, sour cream, nuts

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Mishka cake, which is baked according to a classic recipe, is a sour cream dessert. Sour cream is often used to make cakes, but honey is also added. The cream is prepared on the basis of whipped sour cream with sugar, condensed milk, meringue, and protein cream.

The finished dessert must stand overnight in the refrigerator, then the cakes will be soft, and the cake will be soaked and aromatic. Previously, back in the Middle Ages, a cake was prepared from the remains of a sour cream product. They fried the flatbreads in a frying pan, coated them with sour cream and laid them out in a stack. Honey was used for decoration.

Classic Bear cake recipe

The classic Mishka cake, the recipe for which is described below, is a regular sour cream cake made from white and chocolate cake layers. The resulting dessert is soft, tender, light and moderately sweet.

Product composition

How to cook

1. In a bowl you need to combine sour cream and sugar, whipping the products into a single mass, then pour in melted butter, soda, slaked with vinegar and mix the mixture well.
2. Next, add flour to the prepared mixture and knead the base.
3. The finished dough should be divided into 2 portions, add cocoa to one half and knead the base. Then the dough will need to be wrapped in film and refrigerated for 30 minutes.
4. From each portion of dough you need to bake 3 bases. To make it easier to work with the dough, you can cut out 2 stencils of the required size from parchment paper and roll out the mass directly on these sheets, helping, if necessary, with your hands. You need to bake the cakes in a preheated oven to 170-180℃ for about 7 minutes.
5. To prepare the impregnation for the cakes, you need to add sugar to the sour cream product, mix the mixture thoroughly, and then add chopped nuts. The cream will have a fairly liquid consistency.
6. The icing for the white top crust is prepared as follows. Combine cocoa, milk, sugar in a saucepan and place on the stove; after the mixture boils, add butter and vanillin.

   
   Bear cake in the north. Classic recipe

7. When all the ingredients are prepared, you can form the cake. The bottom layer of the dessert is a dark cake layer, the last layer is white. When laying out, all the cakes must be well greased with sour cream, and the top should be poured with cooled glaze. You can place walnuts on top of the cake, and then leave it to rest in the cold, usually overnight.

What to add

To dilute the usual traditional taste of the cake into the dessert, between the layers, in addition to different types of nuts, prunes and dried apricots are placed. Also, when preparing the cream, you can add some fruit and berry syrup.

How to serve

Often, Mishka cake is decorated with nuts on top and served with tea, coffee, or in portions. But you can also use grated chocolate, jam, marmalade, culinary beads or figurines, cream to draw a bear on top.

For an original presentation, stencils are used, which are used to create a picture on the coffee. The dessert should be cut into portions, put a stencil on the dish and make a design using cinnamon or cocoa in the form of a bear's paw.

Description of preparation:

I present to your attention my signature recipe for bear cake in the north.
Following all the proportions, I got a cake with a diameter of 24 cm and a weight of about 1.6 kg. Preparation: Preheat the oven to 170-180 degrees. In a bowl, cream the butter and sugar. Mix methane with soda, slaked with vinegar, and add to the oil mixture. Stir and add sifted flour. The resulting dough should have a consistency similar to thick sour cream. Divide the dough into 2 parts, mix one part of the dough with cocoa. Bake 4 cake layers (two light and 2 chocolate) in a low frying pan or pan lined with parchment paper and greased. To prepare the cream, beat sour cream and sugar with a mixer or blender. Cool the finished cakes and place them on top of each other, greasing each with cream and sprinkling with finely chopped nuts. To make the glaze, combine sugar and cocoa in a saucepan, add milk and stir. Heat the mixture, stirring until the sugar dissolves. Add butter, bring to a boil and cook, stirring, for 2-3 minutes. Cool slightly and pour glaze over the cake. Sprinkle with nuts and powdered sugar. Purpose: For children / For dessert / For a holiday table Main ingredient: Dough Dish: Baking / Cakes / Sponge cake Geography of cuisine: Russian cuisine

Bear cake according to GOST

Mishka cake (a classic dessert recipe is best prepared using rich sour cream for the cream, and it is better to strain the liquid product through a sieve with gauze for several hours to achieve the desired consistency), which is based on sour cream cakes, has a delicate taste due to the moist cream and airy cakes.

Product composition

How to cook

1. In a bowl, grind the sugar and butter into a single mixture, then add the yolks, sour cream with salt and slaked soda. The entire composition must be thoroughly mixed, and then gradually add flour and vanillin and knead the dough. It takes enough flour to make a base that is not very stiff.
2. Then the finished mass must be divided into equal parts, rolled out, placed in a mold greased with butter and baked one by one in an oven heated to 180℃ for about 7 minutes.

3. For the filling, you need to beat the egg whites to form a thick foam, slowly adding sand. Then you need to add the nuts and mix carefully.
4. The finished shortcakes must be coated with the prepared cream and laid out in a mound.
5. To make fudge, mix sugar and cocoa, then pour hot milk into it and mix thoroughly. Next, the mass needs to be put on the stove, it should boil, it is important to stir the mixture continuously all the time.
6. After the sugar has completely dissolved, the glaze should be removed from the heat, added to the oil and pour the hot mixture over the top of the cake. In order for the fudge to harden, the dessert must be placed in the refrigerator.

Cooking method

To prepare the Bear cake, we first need to get the dough:

1. To do this, mix and grind margarine, granulated sugar and eggs.
2. Having achieved the formation of a homogeneous mass, put it on the fire.
3. In a water bath, we ensure that the sugar and butter are completely dissolved (for this, the mixture will need to be stirred constantly).
4. After this, remove the dough from the heat, add soda and mix again.
5. We send it back to the water bath, stir again until the volume at least doubles.
6. Remove from heat, add two cups of flour, be sure to stir constantly.
7. Now the dough needs to be allowed to cool (to do this, leave it for about one hour), and then pour in another glass of flour.
8. Now we mix the dough with our hands so that it becomes as thick as possible. When you have managed to achieve this, divide the resulting dough into approximately six equal parts.
9. Roll out the cakes and bake them on a baking sheet previously greased with vegetable oil. If desired, you can roll out the cakes on baking paper (for this it is recommended to cut it to the size of the cakes), and then you can bake without greasing the baking sheets. As a result, each cake should be approximately the size of a sheet of A4 paper.

From the listed number of products, you will end up with six or seven cakes.

Bear cake with boiled condensed milk

To bake a Bear cake according to the classic recipe, you can use walnuts for cream and soak the shortcakes, or sprinkle with peanuts and almonds. It is better to lightly fry the nuts, then they will be tastier.

Product composition

• 7 eggs;
• 800 g sand;
• 250 g margarine;
• 10 g baking powder;
• can of condensed milk;
• 300 g butter;
• 200 g nuts;
• 640 g flour.

How to cook

1. The whites must be separated from the yolks, then add 400 g of sand to the yolks and beat into a single mass.
2. Then add softened margarine to the yolks and mix well again.
3. The whites must be beaten until a thick foam forms, gradually adding 200 g of sand.
4. Pour flour and baking powder into the yolk mixture and mix the mixture. The dough consistency is not thick.
5. The finished base will need to be divided into 3 portions, smear 1 part onto a mold lined with parchment, forming a circle or rectangle.
6. The meringue should also be divided into 3 portions, then spread some over the base, sprinkle with chopped nuts and bake in the oven at 180℃ for about 20 minutes until the cake becomes golden brown and the meringue is dry.
7. For the cream, you need to mix condensed milk with softened butter and beat the mixture to get a smooth, uniform consistency.
8. The baked cooled cakes should be coated with cream, sprinkled with nuts, and the top cake should be dusted with powdered sugar.

9. The dessert must be soaked before use.

Children's dessert with mastic bears

Making bears from mastic is not difficult at all. And you can decorate with them any dessert intended for children of different ages - from curd soufflés and berry mousses to chocolate brownies and sponge cakes. Sour cream cake with condensed milk, decorated with mastic bears - a great option for a children's holiday dessert!

For the test you will need:

• flour - 1.5 cups;
• sugar - 1 glass;
• sour cream - 0.5 cups;
• eggs – 2 pcs.;
• cocoa - 1 tbsp. l.;
• soda - 1 tsp;
• cinnamon - 0.5 tsp.

• butter - 1 pack;
• condensed milk - 1 can.

• dark chocolate - 100 g;
• honey - 1 tbsp. l..

1. Knead the dough by mixing all the ingredients.
2. Pour into a round pan, bake at 180 degrees for 15 - 20 minutes.
3. Cut the cake in half, then each half into 2 more pieces.
4. Soak in any syrup or jam diluted with water.
5. Coat the cakes with cream made from whipped condensed milk and soft butter.
6. Sprinkle the top with chocolate chips or chocolate icing.
7. To create mastic, melt chocolate in the microwave and mix with honey.

Readiness is checked as follows: a piece is torn off from the total mass and flattened with your fingers. If the edges of the resulting cake do not tear, then the required consistency has been achieved.

You can roll out the mastic and use molds to cut out the bear cubs, which will only need to be placed on the sides of the resulting cake. It is better to decorate its top with voluminous bears sculpted by hand:

1. Roll out a thick sausage and divide it into 2 parts.
2. We form 2 paws, using a toothpick to make small notches-claws on the edges.
3. We lubricate the paws with a brush dipped in water, glue them to the body, pressing lightly.
4. Using a thinner sausage, we sculpt the front legs in the same way, outline the claws, and connect them to the body.
5. From a larger ball we get a head, we divide a smaller ball into 2 parts - these are the ears. We glue everything together.
6. The nose, mouth and eyes can be sculpted from mastic or drawn with condensed milk.
7. The bear should dry out a little, after which it can be placed on the cake.

You can make one larger mastic bear and plant it in the very center. For stability, it is better to connect large parts with toothpicks, but you need to warn guests about this in advance. If you want to decorate the entire cake with figures, it is advisable to make the bears small and place them in a circle.

Children's cakes with bears as the main characters at the holiday will definitely attract the attention of little guests and will delight the birthday boy not only with their appearance, but also with their taste!

Bear cake with sour cream

To prepare the cake according to the recipe, instead of the traditional use of nuts, roasted seeds are used.

Product composition

• 480 g flour;
• 400 g sand;
• 4 g salt;
• 75 g butter;
• 600 g sour cream;
• 30 g cocoa;
• 4 g soda;
• 50 g nuts (seeds);
• 50 ml boiled condensed milk;
• 4 g vanillin.

How to cook

1. Melt the butter using a microwave and pour into a deep bowl.
2. Now you need to add 200 g of sand to the butter and mix well, then add 200 g of sour cream, soda, 160 g of flour and mix.
3. The finished mass must be divided into 2 parts, into one of which add cocoa and 160 g of flour, and into the other only 160 g of flour, and knead the elastic, elastic base.
4. Each formed lump of dough should be divided into 3 parts. Next, grease the baking dish with oil, lay out 1 part, stretch it with your hands (since there are no eggs in the dough, it will not roll out) and make punctures with a fork.
5. The prepared cake will need to be baked in the oven for 7 minutes. at 200℃.
6. While the shortbread is hot, you need to trim the edges using a plate so that they are even. There is no need to throw away the trimmings; they will be used for decoration.
7. For the cream, beat 400 g of sour cream with 200 g of sand and vanilla to form a dense mass.
8. At the bottom of the dessert dish you need to put 50 g of sour cream, spread it (this will allow the bottom cake to be soaked as well), then put the dark cake first, and then, alternating with white ones, coat each layer with impregnation and sprinkle thickly with seeds.
9. To add zest to the cake, 4 layers need to be coated with cream made from 25 g of butter and 50 g of boiled condensed milk whipped into a single mass.
10. The shortbread trimmings along with the seeds must be crushed into crumbs with a blender and sprinkled over the entire cake, including the sides.

11. The finished dessert should be placed in the refrigerator overnight to soak.

The “Bear in the North” cake is a hit of Soviet times! Insanely delicious

In my opinion, it is more advisable to prepare the dough first and bake all the cakes. And only then deal with two types of cream. But you can fry the nuts in advance, because it will take time to cool and peel them.

Preparation of the dough:

Melt the butter, add sugar and salt. Whipped it. I used a regular mechanical whisk.

I added sour cream to the butter mixture. For cakes you need sour cream with at least 20 percent fat content.

Stir with a whisk.

Sifted 1 cup of flour mixed with baking powder.

Stir again until smooth.

Divided the dough into two equal parts. I added cocoa powder to one of them. I took the traditional one, without any additives. Stir until you get an even chocolate color.

Gradually added flour to each bowl. Both doughs took me about two more cups of flour. Be guided by the situation, because wheat gluten is different, and in this case the amount of flour will also be affected by the consistency of sour cream.

Kneaded two balls of soft dough.

Bear cake in the north - molding and baking cakes:

I divided each piece of dough into 4 equal parts.

Each of the 8 pieces of dough was not rolled out on a board, but placed in a mold greased with a thin layer of vegetable oil. She laid it out and stretched it into a circle with her fingers. I have a mold with a diameter of d = 26 cm. But I distributed the dough by about 23-24 cm. I poked it with a fork over the entire area.

Placed it in an oven preheated to 200 degrees. Bake for 7 minutes. Look at your oven. On average, the baking time for such cakes is 5-8 minutes. It's enough that they turn red - that means they're ready! Can be taken out. The diameter of the baked cake is slightly smaller than the raw one, as it is “fried.”

The hot cake was immediately placed on the board. Covered it with a plate (I used a diameter d=20.5 cm) and cut out an even cake, trimming off the excess. These scraps will be used for decoration on the Bear in the North cake! Therefore, there is no need to cut out and take a plate exactly to the size of the cake. However, you don’t have to trim it, but then the shape of the cake won’t be so smooth and beautiful. And you’ll have to come up with something else to decorate the sides. For example, grinding store-bought cookies.

You need to trim the crust as soon as it is removed from the oven. The cakes cool down instantly! And the ones that have cooled down are already difficult to cut - they break.

When I had baked all the light cakes and checked how much time it took to prepare them, I made chocolate ones too. The order is determined precisely by this factor, because it is much more difficult to visually determine by the dark cake whether it is ready or not.

I broke the scraps from all eight cakes and placed them in the chopper bowl.

Punched at maximum speed until crumbs.

Cream for the Bear cake in the north No. 1 - sour cream:

Place sour cream with 30% fat content in a container convenient for preparing the cream. Gradually, during the beating process, I began to add sugar to it.

Beat until the sugar grains dissolve and place, covered, in the refrigerator.

Cream No. 2 - oil:

Add softened butter to the condensed milk.

Beat until smooth. Do not beat for too long, as the butter may split.

Preparation of nuts:

I preheated a dry, ungreased frying pan. I poured out the raw peanuts. Stirring, fry for 10 minutes over low heat. If desired, you can roast the nuts in the oven at a temperature of 70 degrees for 10-15 minutes, removing them occasionally to stir.

Allow the finished peanuts to cool. Then I peeled it. After roasting, it is removed incomparably easier than from raw nuts.

I crushed the nuts with a blender into crumbs. Or you can chop it with a knife or crush it in a mortar, leaving tangible pieces - as you like.

Bear cake in the north - assembly and decoration:

I picked out a dish to serve the cake. I placed a little cream in the center. This is necessary so that the first cake does not move and is fixed. I laid the first cake. I made the bottom light one, but you can also use chocolate – it doesn’t matter. I coated it with sour cream, sprinkled with nut crumbs, and placed a cake of a different color.

I coated it with sour cream again and sprinkled with roasted peanuts.

I coated each cake like this, except the top one, alternating chocolate and light cakes. Remember the Striped Pants cake?

Now I got to the buttercream. I brushed it over the top crust and sides of the cake. The sides were sprinkled with crumbs from ground cakes. It sticks well to the cream of butter and condensed milk that has just been applied and holds well.

And I made strips from the crumbs on top. I was careful not to scatter the crumbs into light stripes consisting only of cream. You can use a board for this - slowly pour crumbs from it, making the stripes parallel to the edge of the board.

I left this wonderful cake in the kitchen at room temperature overnight. In 8-10 hours it will be perfectly soaked. And then you can store it in the refrigerator or serve it on the table. I like to put the cake in the cold for at least an hour after standing for many hours before serving. Then it cuts better and tastes better!

Save the recipe for the Bear cake in the north at home with step-by-step photos and delight your loved ones with this gorgeous cake - well-soaked, surprisingly tender, tasty and aromatic!

Recipe for Bear cake with meringue

The classic Mishka cake, the recipe for which is made with a protein layer, combines soft tender cakes, sour cream and sweet crispy meringue. To prepare meringue, you can use the suggested recipe or buy it.

Product composition

How to cook

1. In a bowl you need to mix sand, sour cream, butter, baking powder and knead into a homogeneous mixture.
2. To prepare light and dark dough, you need to divide the oily mass into 2 portions. Add cocoa to one and add 300 g of flour to each portion, knead the dough.
3. The finished masses should be divided into 3 parts, each flat cake should be flattened into the desired shape, placed on a baking sheet and baked for about 7 minutes. at 200℃.
4. To prepare meringue, beat the whites into a stable foam, adding sugar in parts, then divide the mass into 3 forms lined with parchment and place in the oven to bake. The finished meringue should be brittle and dry.
5. For impregnation, you will need to mix the sour cream product with sand until smooth.
6. Now you can form the dish - put meringue on the cake, then again the cake, greased with cream, and so on.

7. To decorate the dish, you can use chocolate of various types. The product must be melted, pour it over the top cake, and with the rest, make a design in the shape of a bear.

Based on your favorite cartoon

The “Masha and the Bear” cake, a photo of which is in this article, will suit fans of this popular cartoon. First, we make figures of heroes from mastic, and to make it tastier, you can hide a few nuts and dried apricots inside, and fill the bear’s body with condensed milk and chocolate biscuit.

Here's what we'll need to make this cake. For the biscuit:

• 12 chicken eggs;
• 1.5 cups flour;
• 1.5 cups starch;
• 2 cups sugar;
• 3 tablespoons cocoa;
• 2 teaspoons baking powder;
• 2 packs of vanilla;
• 30 grams of butter;
• a teaspoon of lemon juice.

For the cream take:

• 300 grams of butter;
• a can of condensed milk;
• a teaspoon of vanillin;
• 2 teaspoons cocoa.

To grease the cakes we will need another can of condensed milk, for the covering - 800 grams of mastic, and for the ganache - 200 grams of dark chocolate and 150 ml of cream with a fat content of 35%.

Recipe for Mishka cake in the USSR

When preparing a cake, it is important not to stir the dough for too long, otherwise the cakes will not rise during baking. Also, if you need to trim the edges of the baked cake, you should do this when it is hot and still soft.

Product composition

How to cook

1. Using a water bath, you need to melt the butter, then add sand into it and dissolve it.

2. Then add sour cream and soda, 160 g of flour to the mixture and knead the dough.
3. The prepared base will need to be divided in half, add cocoa into one of them and knead, adding flour, the dough should eventually come out elastic.
4. Each dough needs to be divided into 3 portions, roll out the shortcakes and send to cook at 180℃ for about 6-7 minutes.
5. For impregnation, you need to beat the sour cream product well with sand, coat 5 flat cakes, lay them on top of each other and put them in the refrigerator overnight.
6. For the top crust, you need to prepare the cream separately. You will need to fry the nuts, combine them with sand and put them on the stove over low heat until the sand dissolves. The finished cream should be cooled.
7. Now you need to finely chop the mixture of nuts and add cocoa. You need to beat the condensed milk with butter, add the nut-caramel mixture, a mixture of nuts and cocoa, mix and grease the dish on top and on the sides.

How to make a “Teddy Bear” cake from cream (master class)

A voluminous delicacy in the shape of a bear, in which all the details are edible and incredibly tasty, is appropriate for a holiday where the hero of the occasion and the guests are children.

How to make a “Teddy Bear” cake with your own hands? First of all, you need to prepare the main components of the dessert - cake layers and cream. To create sponge cakes, you can choose any of numerous recipes. The “Bear Cub” cake can be honey, with the addition of candied fruits, cocoa, nuts, condensed milk, chocolate chips or caramel. You can also choose the cream according to your taste: custard, condensed milk, simple sour cream with sugar, etc. We invite you to familiarize yourself with the recipe for the “Bear Cub” cake, the photo of which is presented below.

You might be interested:Nut cream is the basis for a variety of confectionery products

Recipe for Bear cake with protein cream

Mishka cake, the classic recipe of which is baked from a delicate cream, including proteins and sugar, makes it tender and light. To saturate the taste and smell of the cake, you can put a little vanillin in the cream for the cakes.

Product composition

How to cook

1. In a bowl, mix softened butter with sand and grind the products into a single mass.
2. Next, you need to beat the yolks well, add them to the sugar-butter mixture and mix well.
3. Next you need to add the sour cream product, soda, slaked with vinegar and mix the products again.
4. Now you will need to add 240 g of flour to the composition and divide it into 2 portions, add cocoa into one of them and knead the dough.
5. From each portion you will need to roll out 3 cakes and bake 6 cakes in a preheated oven to 200℃. Approximate baking time 7 minutes.
6. Next, you need to chop the peanuts, then beat the cold whites, gradually increasing the speed and adding a little sugar. Beat the whites until they form a stable foam, and then add the peanuts.
7. You need to start assembling the cake with a white cake, greasing each one with impregnation. There is no need to coat the top dark cake.
8. Next, you need to warm the milk slightly, add cocoa, sand, mix the composition, then put it on the stove and cook until it thickens.

9. Afterwards you will need to add the oil and quickly mix the products. When the glaze is smooth, it is ready to use. After preparing the glaze, you need to immediately pour it over the cake. While the glaze is still wet, sprinkle chopped peanuts on top of the cake. If smudges appear from the filling, they must be corrected with a wet knife.

Useful video

By the way, there is another recipe for a cake with the same name, which is prepared with meringue. A step-by-step visual recipe can be seen in this video:

Try baking the old cake recipe again in your kitchen, it's not difficult at all! And then you will remember again that “Bear in the North” is not just a waffle cake from the store.

Honey bear cake

To prepare the cake according to the recipe, sour cream is used, but it can be replaced with any cream to taste (with sour cream and plain, boiled condensed milk, butter with condensed milk, or make a custard soak). You need to take natural honey for the cakes, then when mixed with soda you will get a lush yellow mixture. If the honey is artificial, then the soda needs to be quenched with vinegar.

Product composition

How to cook

1. First, you need to combine honey and soda in a saucepan and heat them over low heat. You should get a lush yellow mass. It takes 2-3 minutes to warm up the food, then remove the pan from the stove, add sugar and stir.

2. When the prepared mass has cooled, add eggs to it and mix thoroughly. Then add 50-75 g of sour cream, chopped nuts and finally flour. The base comes out sticky and not very thick.
3. Divide the dough into 3 portions, cut out a circle with a diameter of 26 cm from parchment paper and distribute the base using a spoon, spatula or knife.
4. The cakes need to be baked in a preheated oven to 180℃, about 7-10 minutes. The baking time will depend on the thickness of the cake. The dough will rise to double in size during cooking.
5. For the cream, you need to mix sour cream with sugar, but it is better to use powdered sugar, and when the mass is completely whipped, add finely crushed nuts.
6. When assembling the cake, you need to coat all the cakes well, except the top and sides, and sprinkle with nuts.
7. To prepare the glaze, you need to combine milk with sugar and cocoa, boil the mass until it thickens, and then add butter. Pour the glaze over the cake and place it in the refrigerator.

Step by step recipe

Having made the figures, we take on the biscuit:

1. Mix flour, starch, cocoa, baking powder and vanillin.
2. Beat the eggs until foamy and add lemon juice and sugar.
3. Then add the resulting mixture, beating with a mixer. Bake this mixture in the oven for 40 minutes at 170 degrees.
4. To prepare the ganache, grate the chocolate, bake the cream in the microwave, pour it into the chocolate, stir until completely dissolved.
5. Beat the mixture with a whisk and put it in a cool place under cling film for three hours.
6. Then whisk again and cover the cake with this mixture.
7. We put our dessert in the refrigerator for an hour, and then cover it with mastic.

At the end, we install the prepared figures and serve them to the table. Bon appetit!

Bear cake made from waffle cakes

To prepare an original dessert, you can use ready-made waffle cakes, choose different thicknesses and colors, and adjust the amount of oil during cooking. If you layer the chocolate and white cake layers alternately, you can achieve the traditional look of the cake in the cut.

Composition of ingredients

• 3 waffle cakes dark and 4 light;
• can of condensed milk;
• 150 g soft butter;
• 150-200 g crushed nuts;
• 4 g salt.

How to cook

1. Condensed milk, butter, nuts, salt and nuts must be mixed into a homogeneous mass.
2. Then the finished cream should be greased with all the cakes, and one sheet of white wafer should be crushed into crumbs and sprinkled on the top of the cake.

3. You can also use chopped peanuts for decoration.

List of ingredients

To prepare a children's Bear cake you will need the following list of ingredients:

• 3 chicken eggs (two for dough, one for making cream).
• 1.5 cups of sugar (one cup will go into the dough, and half a cup into the cream).
• 100 grams of margarine.
• 2 tablespoons of honey.
• A teaspoon of soda.
• 3 cups wheat flour.
• 250 grams of cottage cheese.
• 100 grams of butter.
• 100 grams of milk chocolate.
• 250 ml cream.
• Mastic (you can take it from marshmallows).
• A teaspoon of cocoa powder.
• A teaspoon of vodka (it can be replaced with rum or cognac).

Tips and tricks

In order to prepare Mishka cake correctly and tasty, it is important to follow the recommendations of experienced chefs:

1. For the cake, it is better to use full-fat sour cream, since it whips better and the finished impregnation has a dense structure.
2. When mixing the dough, flour must be added gradually so that lumps do not form.
3. It is better to take the highest grade flour for cake.
4. It is important that before eating, the cake must be refrigerated so that it is well soaked.
5. When preparing the base, you may need more or less flour than indicated in the recipe. It all depends on how thick and fatty the sour cream is used.
6. To prevent the cakes from sticking and burning when cooking, you need to use greased baking paper.
7. You should not add more flour than required; the base for the cake should be airy and soft.
8. Before serving the Mishka cake according to the classic recipe, it should first be removed from the refrigerator half an hour beforehand.

Making a cake

The process of constructing the Teddy Bear cake consists of the following steps:

• The base cake is cut off along the edges, departing from them by 3–5 cm, so that the cut pieces can be used to create the “legs” of an impromptu animal. Their size depends on the diameter of the mold in which the cake was baked.
• Next, a rectangle measuring approximately 1/3 of its entire area is cut out in the center of the cake. This will be the basis for the future figure of an impromptu bear cub.
• Smaller cakes (3-4 pieces) are cut so that they can be used to create the “head” and “body” of the bear.
• Then each of the cakes should be coated with cream (butter). The entire figure of the bear is also covered with cream, whipped cream or sour cream.
• Next they move on to making the bear’s fur. In this case, you should use a cream nozzle containing many holes. Using a nozzle, the entire body of the bear is covered with improvised creamy “fur”.
• Minor details - flowers, soles of paws, etc. - can be made from mastic if desired. The obligatory elements - eyes, mouth and nose - are created from cream.

Why do you need mastic?

Very few parts made from mastic are used in this version of the cake. The bear's eyes are made from brown, blue and white mastic, and ears and paws are made from beige. Clothes for a bear cub can be created from mastic of any color.

Using special recesses for the petals, cut out parts of 2 pieces of each color for the bear's eyes: the largest elements are made from white mastic, smaller ones from blue, and the smallest from brown.

For the ears and paws you will need beige parts; if there are no special recesses, use a scalpel, a circular pizza cutter or a regular sharp knife. A bear cub's face is sculpted from beige mastic, which should be commensurate with its head. Next, the relief lines of the mouth and nose are pressed. If you wish, you can make the bear smile. Instead of a spout, glue a triangular piece of brown mastic; a tongue is cut out of red mastic and glued on. Then all the prepared elements are placed on the cake. You can also cut out a skirt and a T-shirt and also place them on the cake. These details can be decorated with embossing or in some other way according to the taste of the master.

Using a special attachment, a “fur” of butter cream is applied to the bear’s body. The cream is also applied to the base. The “Teddy Bear” cake is ready!

From wafer sheets

Ingredients:

• 4 dark and 3 light waffle cakes;
• 1 jar of boiled condensed milk;
• 50 g butter;
• 175 g chopped favorite nuts;
• ½ tsp. salt.

Recipe:

1. Combine condensed milk with melted butter, salt and nuts.
2. Coat 6 cake layers alternately with the prepared cream.
3. Grind the remaining wafer, mix with condensed cream and nuts, decorate the top and sides of the treat.

You can change the number of layers as desired or use melted chocolate instead of condensed milk to create an original pattern on the top of the “Bear in the North” cake.

With condensed milk

This type of “Bear in the North” cake has a rich, creamy aftertaste and an unforgettable caramel smell.

Components for making glaze and impregnation:

• 0.5 liters of boiled condensed milk;
• 1 tbsp. l. vanilla sugar;
• 225 g butter;
• 3 tbsp. l. sour cream with a high percentage of fat;
• 4 tbsp. l. cocoa powder;
• 75 g roasted nuts.

For the cakes you will need:

• 400 ml liquid condensed milk;
• 275 ml sour cream;
• 3 eggs;
• 275 g flour;
• 1 tsp. soda;
• 3 tbsp. l. cocoa powder

Recipe:

1. Mix the eggs with a whisk or fork, add condensed milk, sour cream, flour and soda, mix all ingredients well.
2. Divide the dough into equal parts, add cocoa to one.
3. Bake 2 shortcakes, cool and divide into several more parts.
4. In another bowl, combine condensed milk, softened pieces of butter and sugar. Beat the mixture until smooth.

Grease the finished shortcakes and sprinkle with chopped nuts. For the glaze, combine sour cream with cocoa, boil until thick and cover the top of the “Bear in the North” cake with the resulting mixture.