Скачать с ютуб You Won't Believe It's Edible: Creating the Ultimate LOTR Hobbit Hole Cake! в хорошем качестве

You Won't Believe It's Edible: Creating the Ultimate LOTR Hobbit Hole Cake!

Welcome to our channel and the process of how we make this epic Hobbit’s house out of cake! Initially, it seemed like a funny crazy idea… but for two crazy and creative people, nothing is impossible! Our only criteria were that it had to be tasty and look realistic. We were honestly surprised what we – not being confectioners at all – were able to make out of dough and chocolate. Every part of the cake is edible!! #hobbiteam #lotr #cake #hobbithouse #hobbithole #hobbitcake #lotrcake For more videos, please consider subscribing to our channel! 🔔 📸 Follow us on Instagram:   / hobbiteam   💬 Join our Discord:   / discord   📜 Recipe!!! __________________________ The recipe is calculated for 1.5 cake: bottom tier = 1 cake (wider, taller), top tier = 0.5 cake (narrower, smaller) Larger pan (pie): diameter 25.5cm, smaller pan (cake): 23.5cm COCOA CAKE 7 big or 8 small eggs 220 g cane sugar 180 g flour 45 g cocoa powder 7.5 tbsp. of oil pinch of salt Preheat oven to 150 °C (top-bottom heater). Prepare the baking pans with baking paper on the bottom. Remember you bake 1.5 cake and you will need a larger and a smaller pan! Separate the egg whites into a large bowl, and put the yolks in a small bowl to one side. Add a pinch of salt to the egg whites and beat it. As soon as the snow is almost ready (stiff), add the sugar in parts (about 3 times) and keep beating. Gradually and gently mix the egg yolks and oil into the finished stiff snow. Sift the flour and cocoa through a sieve into the yolk-snow mixture. Mix carefully with a wooden spoon until everything is combined. Transfer the dough to the first pan. The larger pan should be filled with more dough so the cake is taller – you will need to cut it in half horizontally after baking. The smaller cake will be cut in half vertically. Smooth the dough more into the edges with a spatula so the mixture is slightly sunken... it will then flatten out during baking, and there will be no lumps on top. Put it in the oven and bake for 40 minutes Then, repeat the same with the second pan. CHEESECAKE: 440g quark/curd cheese 4 eggs - eggs 100g powdered sugar 20g vanilla pudding (powder) 100g butter (unsalted) Separate the whites from the yolks. Mix the soft butter with powdered sugar until fluffy. Continue mixing and add one yolk at a time. Then add cheese and pudding powder. In a separate bowl, beat the egg whites until stiff. Mix gently into the cheese dough. Cover the bottom of the pan with baking paper. In the smaller pan, make a dividing wall going in the middle – you need to make only half of the cake. Pour the cheese mixture into the pans and smooth it out. Bake one at a time in a preheated oven until golden brown, about 35 minutes at 180°C (top-bottom heater). Once it’s done, leave to cool and then refrigerate. RASPBERRY MOUSSE: 600 g raspberries 600 ml whipping cream (min. 33%) 8 tsp. of powdered sugar 7 tsp. of powdered gelatin (you will probably need to add some cream stiffener – we used about 40g – or use more gelatin) Soak the gelatin in 4 tablespoons of cold water. Leave to swell. Put the raspberries into the pot and cover them with sugar. Bring to a boil, stirring to dissolve the sugar. Remove the pot from the stove and blend it with a blender until smooth, then pass it through a sieve. (Check if it is sweet enough.). Boil the raspberry mousse again, remove the pot from the stove, and pour in the swollen gelatin, stirring with a whisk until the gelatin dissolves. Leave the mass to cool. Place it in the fridge when cold. (You should keep an eye on it so it doesn't thicken too much). When it starts to thicken, whip the cream until stiff (add a cream stiffener) and mix it into the raspberry mousse. COCOA CREAM 600g cream cheese 200 g butter (unsalted) 9 tbsp. of powdered sugar Few tbsp. of cocoa – depends on how dark you want to have your „soil“ Mix the soft butter with the powdered sugar and add a few spoons of cocoa. Mix it until smooth. Then refrigerate. GREEN (SPINACH) CAKE You make only ONE green cake – this one is not a part of the cake structure, it will be crumbled to cover the cake like grass. 300g fresh spinach 2/3 glass of oil 1 glass of sugar 3 eggs 2 glasses of flour 2.5 tsp. of baking powder Preheat the oven to 180 degrees C After washing, put the fresh spinach in a pot and blend it with oil into a smooth green puree. Crack the eggs into a separate bowl, add sugar, and beat until fluffy and light. Add the spinach puree and mix at low speed with the mixer until the ingredients are combined into a uniform mass. Sift in the flour and add baking powder. Mix all at low speed until the ingredients are combined into a uniform dough. Pour the mixture into a smaller pan and bake for approx. 40 - 45 minutes until the top is slightly brown.