Rabbit biscuit cake

10 servings
14 hours

How do I make a Rabbit biscuit cake? Prepare the necessary ingredients to make the biscuit. They should be at room temperature. Take the eggs large.

Mix the flour with baking powder and sift through a sieve. As a result, the flour will be enriched with oxygen, and the biscuit will be lush and airy.

Wash the eggs, dry. Divide the eggs into yolks and squirrels. Do this carefully so that not a drop of yolk gets into the whites. Otherwise, proteins will not rise. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria.

Heat the water to a hot state. At high mixer speed, whisk the yolks with half the sugar and vanilla sugar. At the same time, pour hot water into the yolks with a thin stream. Continue to beat the yolks to a lush, light mass. When the mixer whisks leave visible stains on the surface, stop whipping.

Wash the whisks of the mixer thoroughly, dry. In a clean, dry, low-fat container, whisk the whites. Start beating at a low mixer speed to soft peaks. Then gradually, without stopping whipping, pour in the rest of the sugar. At the same time, increase the mixer speed to the maximum. Whisk the squirrels to firm peaks. The protein foam in the inverted bowl should be immobile.

Put half of the whipped proteins in the yolk mass. Stir the squirrels with your shoulder blade in neat top-to-bottom movements.

Add the flour sifted with baking powder in parts. Mix just as gently.

Lay out the remaining squirrels. Stir the dough with neat scooping movements so that it does not lose airiness.

The dough is homogeneous, light, airy.

Cover the bottom of the baking dish with parchment. I have a mold diameter of 22 cm. The mold walls do not need to be lubricated. Put the dough in the tin, gently level.

Bake the sponge cake in the oven preheated to 180 C for 30-35 minutes. For the first 20 minutes, do not open the oven so that the sponge does not settle from the temperature contrast. Do not remove the finished sponge immediately, let it stand in the oven with the door ajar for about 7-10 minutes. Then remove the biscuit, cool a little in the tin and remove. The baking time and mode may differ, as they depend on the peculiarities of the oven. Be sure to take this into account.

It is better to give the finished biscuit an exposure of 10-12 hours so that the crumb is compacted. Then the biscuit will crumble less when cut into corgi. Cut the rabbit's face out of the biscuit and cut into 3 cakes. From the leftover biscuit, I cut out 2 legs and a carrot. You can cut out any other details and form a cake at your discretion.

For the cream, use cream with a fat content of at least 33%. Powdered sugar can be taken to taste. For the carrot, I needed a drop of orange dye.

The cream and the container in which they will beat must first be cooled. Start whipping the cream at medium mixer speed. Once the cream is more viscous, gradually add the icing sugar and increase the speed. Whisk the cream until thick, glossy. It is important not to overload the cream so that it does not become oily.

Place the biscuit cake on a plate, soak in the juice or syrup.

Top with the cream on the cake.

Cover the cream on top with a second bark.

This way form the whole cake. Cover it on top and sides with cream. Leave a little cream for the legs and carrots.

Add a little orange dye to the carrot cream, mix until smooth.

Cut the parts for legs and carrots also lengthwise into 3 parts and brush with cream. Brush the carrots with orange cream.

From the biscuit, I cut 2 circles for & quot; cheeks & quot; rabbit. For finishing, you can take chocolate, coconut chips, biscuit crumbs and pastry jewelry. Refrigerate the finished cake for a few hours to soak.

Cut the cake into portions and serve. Enjoy your meal!