Sponge cake with cherry souffle Pig

1. Sift the cocoa into a bowl. Pour boiling water. Boiling water is needed just enough so that the mass resembles thick sour cream. Mix until smooth.

2. Break the eggs into the bowl of the mixer. We pour half a portion of sugar to them. Whisk until fluffy for 10 minutes at maximum power. The mass should turn white.

3. Combine flour with baking powder. Pour the flour into the egg mass. At the same time, we do not stop whipping the ingredients, but already at a minimum power.

4. And now pour the specified amount of boiling water and sunflower oil. We continue to beat. Then add cocoa.

5. The bottom of the split mold is lined with parchment, lubricated with a small amount of sunflower oil. Pour the dough into the mold.

6. We send the form with the dough into the oven preheated to 180 degrees. Bake the sponge cake for 30 minutes.

7. Pour the cream into a saucepan, send it to the fire. Bring the cream to a boil, then pour them over the chocolate. Let it melt. Mix until smooth. We leave it.

8. Pour gelatin into a bowl, pour a small amount of water (50 ml). Mix it up. Let it stand for 10-15 minutes.

9. The cooled cream is whipped at a minimum speed until they thicken. Then, without stopping whipping, pour a thin stream of cherry syrup into the cream.

10. The swollen gelatin is melted in the microwave, then poured into cream. Mix it up.

11. Cut the sponge cake into three cakes. One cake, the top one, is cut into strips. We assemble the cake in a detachable ring. We spread the first cake. strips of sponge cake are laid along the sides of the ring. We stack it tightly so that there are no cracks.

12. We impregnate the cake with cherry syrup. We spread the cherry. We water it with ganache. You can water it with a cooking bag or with a teaspoon.

13. Spread the souffle, cover the cake with the remaining cake. We send the cake to the refrigerator for at least two hours.

14. In the meantime, we will prepare a cream for leveling. Melt the chocolate to a liquid state. Combine it with softened butter. Beat with a mixer until fluffy.

15. We remove the cake from the ring, place it on the substrate. Align with butter cream using a cooking spatula. We send it to the refrigerator for an hour.

16. After an hour, we smooth out possible irregularities. We cover the cake with pink mastic, which we pre-roll out into a thin layer. Smooth out, cut off the excess. Mastic is plastic, it is not difficult to work with it.

17. We cut out the ears, nose, eyes. In general, we form a mischievous face for the pig. You can glue the details to the cake with alcohol or vodka. Lubricate the attachment point with a brush and fasten the part.

The cake is ready! You can start celebrating the New Year!