Sponge cake with prunes and nuts pork

14 servings
13 hours


1. Cut prunes into cubes, put them in a piano. Fill amaretto prunes. Cover, leave for the time of cream preparation.

2. Beat the cooked condensed milk with a mixer until fluffy. We do the same with cream. Only cream must be chilled, otherwise it is poorly treatable.

3. Combine whipped cream with condensed milk. Stir with a spatula.

4. Dry walnuts in a dry pan without adding oil. They can also be dried in the oven. Then we cut the nuts big.

5. Cut both biscuits across in half. Then we divide each half into two cakes. We get a cake of 8 cakes.

6. Rinse the cake with cream, sprinkle each with prunes and nuts. Thus we collect a cake.

7. We send the structure to the refrigerator for three hours, or better all night (8-10 hours). Let the height of the cake not be frightened, it will eventually be placed in a different position.

8. We break chocolate into pieces. Melt in a microwave or water bath. Combine the chocolate with the softened butter. Mix until homogeneous. Let the cream cool, then beat it with a mixer. You can store ganache in the refrigerator under cling film until the cake is assembled.

9. After the specified time, we take out the cake. Place it on the substrate so that the flat side is down. 10. We align the surface of the cake with ganache. You will have to align more than once. Rough layer and finish. Each time we let the cake stand in the refrigerator for 20-30 minutes. 1
1. And now we roll out pink mastic. We clean up possible irregularities on the cake, cover it with mastic. Gently smooth, and the excess is trimmable. 1

2. We also cut out the rest of the details of the pig: ears, nose, tail, eyes. If mastic remains, you can make legs and chubchik. Glue parts with alcohol or vodka. This is how it turned out. Help yourself!