Burger-shaped cake

Votes: 9

Time: 1 hour 30 min.
Complexity: average
Servings: 14-16

Step-by-step photo recipe. This unique cheeseburger cake is sure to attract the attention of your guests with its appearance. While it's a bit of a pain to make: lettuce leaves made from marmalade, cheese made from fudge, and the patty made from a crust drizzled with chocolate icing... However, the assembly process is a joy. This cheeseburger cake can be made as a birthday cake for a true burger lover or simply for a party to impress your guests, as it looks incredibly realistic.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Two 500g packages of chocolate sponge cake mix
8 large eggs
2 cups of sour milk, kefir or low-fat yogurt
1 tbsp. vegetable oil
1/4 cup green decorative sugar or granulated sugar
8 mint leaves of gummies
85 g rolled orange mastic (available at confectionery stores)
Cornstarch, for dusting
450 gr. vanilla cream glaze
450 g chocolate cream glaze
3/4 tsp yellow food coloring
5 drops of red food coloring
2 tbsp crispy rice cereal

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake mix, eggs, sour milk, kefir, yogurt, sugar, marmalade, starch, puffed rice

Cooking the dish according to the recipe:

Preheat oven to 350°F (180°C). Spray a 2.5-quart ovenproof domed bowl and two 8-inch round cake pans with cooking spray. In a large bowl, beat the cake mix, eggs, buttermilk, and vegetable oil with a mixer.

Divide the batter between the bowls and pans; bake until a toothpick comes out clean, about 25 minutes for the pans and about 45 minutes for the bowls. Cool in the pans for 15 minutes, then turn out onto wire racks.

To make the salad: Sprinkle a cutting board with green or white sugar. Using a rolling pin, roll the mint leaves to a thickness of 0.3 cm, then sprinkle with sugar to prevent them from sticking.

Cut each rolled-out marmalade into 3 strips. Fold each strip accordion-style to create a crimped appearance; pinch the ends together.

To make cheese: Roll out the orange fondant on a surface dusted with cornstarch to a thickness of 0.3 cm. Cut the fondant into 18-cm squares; cover with cling film.

Trim the top of the round flat cake and the flat side of the bowl-baked cake to make them even; crumble the trimmings. In a bowl, combine the vanilla buttercream frosting, 4 tablespoons of chocolate buttercream frosting, and yellow and red food coloring to make a light brown frosting.

To make the bottom bun: Place the trimmed round flat cake on a tray or cake stand. Spread some light brown frosting over it. Arrange corrugated jelly beans around the edges of the cake.

Cooking the cutlet: Spread the remaining chocolate frosting over the top and sides of the uncut round cake. Press the crumbs from the dough scraps into the frosting.

To assemble the burger: Place the chocolate patty on the bottom bun, then cover the top with orange fondant. Frost the remaining cake layer, baked in a bowl, with the remaining light brown buttercream frosting and place it on the patty. Press rice cereal into the surface of the bun.