Festive cake for children

Tartlets with cream, fruit and berries For 45 tartlets:

25 g butter cubes
40 g sugar, 250 g flour
1/2 tbsp. tablespoons olive oil
fruit, berries
For cream: 675 ml of milk, 30 g of cornstarch, 125 g of sugar, 3 yolks, 240 g of butter, 1 tsp vanilla essence, 125 ml cream

To make crumbly shortcrust pastry,Mix butter with sugar, flour and a pinch of salt in a bowl. Add 3 tablespoons of cold water and olive oil and mix everything well again. Wrap the resulting mass in cling film and put it in the refrigerator for an hour. From the cooled dough, make “baskets” with a diameter of 4.5 cm with a small depression in the middle and place in a preheated oven (180ыC) for 20 minutes. While they are cooling, prepare the cream. CREAM: heat 500 ml of milk over low heat. Combine flour, starch and sugar in a separate bowl. Add the remaining milk, pre-whipped with the yolks, mix until smooth and put on medium heat. Gradually add heated milk until the cream thickens. Then remove it from the stove, add diced butter and vanilla, mix and let cool slightly. Then cover the bowl with the cream and put it in the refrigerator. Mix the cold cream with the cream and fill the tartlets with it. Decorate the dessert with pieces of fruit and berries.Festive cakeKulichiki with pink icing For about 60 kulichikov:

250 g softened butter, 250 g sugar
3 eggs, 1 teaspoon vanilla essence
290 g flour, 1.5 tsp dry yeast
185 ml of glaze, 250 g of powdered sugar, pink food color

Whisk the butter with sugar in a large bowl. While continuing to whisk, add eggs, vanilla, yeast and sifted flour in turn. At the end, pour in the milk. Thick as a cream, put a lot of weight (about one spoonful each) into parchment paper forms. Put them on a baking sheet for 15 minutes in the oven, preheated to 180 C. GLAZE: Add a few drops of dye and three tablespoons of cold water to the sugar powder (the glaze should be thick). Apply the glaze in a thick layer on the "cap" of the cupcakes. On top of the dessert you can sprinkle with colorful chocolate beads, asterisks and other decorations for dessert. Cupcakes can be stored in a sealed container in the fridge for up to 5-6 days. Chocolate PanacotaFor 6 children:

2 teaspoons of gelatin, 250 ml of milk
500 ml cream, 60 g sugar
80 g melted chocolate
20 g of cocoa powder "Golden Label"

Soak gelatin in cold water. Add three tbsp.spoons of milk, mix with gelatin and leave for a few minutes so that it has time to swell. Meanwhile, combine milk, cream, sugar, chocolate and cocoa in a saucepan, put on low heat and heat, stirring. As soon as the liquid begins to boil, remove it from the heat. Add gelatin to the hot chocolate mass and mix thoroughly. Then cool and pour into six bowls (approximately 125 ml each), cover with cling film and put in the refrigerator overnight. Place the finished panna cotta on dessert plates. To make it easier to take out, quickly dip the bowls in warm water (otherwise the panna cotta will melt and lose its appearance). Read more