Dog Cake with condensed milk

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the sponge cake.

2. Step 2:

   

   Beat butter with sugar and salt until fluffy, add eggs one at a time, continuing to beat.

3. Step 3:

   

   Mix flour with starch and baking powder and add mixed with milk to the egg-butter mass. Bake approximately on a sheet of 32X38 cm (put baking on the bottom. paper) at a temperature of 175C ° 25-30 minutes.

4. Step 4:

   

   I always bake a biscuit in advance and let it lie down for at least 12 hours. Well, now let's start assembling the cake.

5. Step 5:

   

   First, we take butter and condensed milk for cream 1 (for smearing cakes) and beat well. We cut the biscuits in half, but do not separate them, we cut the strips on the sides.

6. Step 6:

   

   From the middle part we cut out the base for our "Doggie".

7. Step 7:

   

   Disconnect and get 2 basics. We smear the cream and sprinkle each cake with nuts.

9. Step 8:

   

   From the remaining strips of sponge cake, cut out 4 squares and, smearing them with cream, put them on the cake.

10. Step 9:

    

    In the remaining cream, we break the biscuit - we break it, we don't crumble it!!! To have large pieces! Add the pieces until you get a thick mass - it's better to have more sponge cake, then it will still be soaked. We also pour out the remains of walnuts there. The mass should not be mushy, but a little dry. From this mass we first sculpt the back part, then the front.

11. Step 10:

    

    After that, we knead the remaining mass with a fork until we get porridge. She carefully, step-by-step, cover the whole cake and give it the final shape.

12. Step 11:

    

    We put the cake in the refrigerator for about 20-30 minutes, and at this time we prepare the 2nd cream (for the dog's fur). Condensed milk is whipped with butter, chocolate is melted in a water bath - I heated the water and put the chocolate in a cellophane bag there, it dissolved itself ...

13. Step 12:

    

    Cut off the corner of the bag and pour 2/3 of the chocolate into the cream and whisk until smooth. We select about 10-15 tablespoons of cream into a cup and add the remaining chocolate there - beat it again. We got 2 creams: light for the whole dog, dark for the ears, muzzle and tail. You can choose the color yourself and add more chocolate or less - as you like. We put both creams in the refrigerator for thickening.

14. Step 13:

    

    We take out the cake and coat it with a thin layer of cream, leveling it. Then with the help of the nozzle "Asterisk", you can also use another nozzle to do - apply the cream over the entire surface.

15. Step 14:

    

    Draw a muzzle. I made the pupils out of white and dark chocolate.