Cake with chocolate cream and almonds Pig

1. Break the eggs, separate the whites from the yolks. We pour most of the sugar to the proteins. Beat them up to stable strong peaks. Pour the remaining sugar to the yolks, whisk white.

2. Spread 1 \ 3 part of the proteins to the yolks, mix. Sift flour and cocoa powder into this mass. Gently mix. Then we spread the remaining protein mass in parts into the dough, mix.

3. Pour the smaller part of the dough into a detachable mold with a diameter of 18 centimeters. Pre-lubricate the mold with oil. We send it to the oven preheated to 200 degrees. Bake for 25 minutes.

4. Pour the remaining dough into a larger diameter mold, about 22 centimeters. Bake at the same temperature for 35 minutes. Both biscuits are cooled in the mold, and then removed.

5. Let's prepare a chocolate cream ganache. It is suitable both for smearing the cake and for leveling its surface. So, we break the chocolate into pieces, melt it in the microwave. Then combine the chocolate with softened butter.

6. Whisk the ingredients, let the cream cool. When cooling, the cream freezes, becomes more dense. Chop almonds coarsely.

7. And now we will prepare the forms. A rounded container for the head, an oval one for the calf. The smaller biscuit is cut into thin cakes. Half will go to one hemisphere, the other half to the other hemisphere.

8. We place a thin cake in a semicircular shape, impregnate it with cranberry syrup. lubricate with chocolate cream. Fill the resulting void with meringues, sprinkle with almonds. Cover with a second cake. The form must first be lined with cling film so that the ends hang freely. Then it will be easier to get the finished hemisphere out of the mold.

9. Thus, we collect one hemisphere and one oval part. The oval part is made from a sponge cake of a larger diameter. We give the blanks to stand in the refrigerator to grab. It will take 2-3 hours. Then we carefully remove them from the molds and make the second blanks in the same way.

10. First, we align both hemispheres for the head with ganache, as well as both blanks for the calf. We let them freeze in the refrigerator for literally half an hour. We assemble the head and body by fixing the parts with wooden skewers. We fill the seams with ganache. Again, we give the cream to seize in the refrigerator.

11. We place the layout on the substrate, proceed to the mastic design. We roll out the mastic, cover the parts of the pig with it. We decorate the neck with a mastic scarf. It is made of black mastic.

12. Piglet, eyes, ears and paws - we sculpt all this from mastic. She is very plastic, it's a pleasure to work with her! You can fix the parts with alcohol or special glue for mastic.

The substrate can be disguised as grass made of green butter cream. But this is optional.

The cake is ready to please the guests!