Cock Cake

Bake a sponge cake. Rub the yolks with half the usual sugar and vanilla sugar. Whisk the proteins until a fluffy foam forms. Without stopping whipping, add sugar. Beat until stable peaks.

Add a third of the proteins to the yolks, mix from top to bottom. Pour the sifted flour into the same place, mix. Add the remaining proteins, gently stir, then spread the dough into a parchment-lined form. A small amount of dough is poured into a small mold - it will be the head of a bird.

Bake at 180 degrees for 35 minutes. We keep the biscuit for 8-10 hours. This is necessary so that the cakes do not crumble.

Cooking butter cream. Pour sugar into the proteins, put the mixture in a water bath and keep stirring until all the sugar dissolves.

Add vanilla to the protein-sugar mixture and whisk until a thick, stable foam. If the proteins have already cooled down, put small pieces of butter at room temperature to them, continuing to beat. Beat until the cream becomes homogeneous.

Divide the cream into two parts, in one of which we add cocoa, whisk. A small part of the white cream is tinted with red and orange dye.

We cut out the body of the cockerel from the biscuit billet. We cut the biscuit into several cakes, smear them with cream, alternating chocolate and white. We attach the bird's head to the body with a wooden skewer. From the remains of the biscuit, we create a tail, also attaching it with a skewer.

With the help of a pastry bag, we decorate the body of the bird with cream, forming the plumage, comb, beak, beard, tail. We create eyes with the help of two chocolate drops.

We pour oat flakes around the bird, decorate the dish with sweets in the form of chocolate eggs. We put the cake in the refrigerator for a few hours.

The cake is ready. Good luck in the new year!