Pork yoghurt cream birthday cake

12 servings
7 hours


1. Break the eggs into the bowl of the mixer, add a pinch of salt. Beat at the highest power for 4 minutes.

2. We combine flour with baking powder. And pour condensed milk into the egg mass. Beat until homogeneous. Then sift flour with baking powder and vanillin into the mixture. Beat to combine the mixtures into a uniform dough.

3. On parchment, we draw a circle with a diameter of 18-20 centimeters. We make two blanks at once. Grease them with butter. We place the first one on a baking sheet and lay out dough on it (about 3-

3. 5 tablespoons of dough will go away). We equate, we try not to speak out for the line.

4. We send preheated to 220 degrees to the oven. The bark is baked for 5 minutes. Meanwhile, we make a different cake. The second two blanks are made with a smaller diameter of 1-
1. 5 centimeters. We bake cakes. Two more blanks are made respectively with an even smaller diameter. As a result, we get 9-10 cakes. If you stack them in a pile, you get a pyramid. We equate the finished corges.

5. Pour the cream into the mixer bowl. Here we lay out boiled condensed milk. Beat immediately at the minimum power, gradually increasing it to the maximum. It turns out a lush mass. Add yogurt to it, beat a couple of minutes.

6. Clean the kiwi, cut into thin plates. Peel the banana, cut into circles. Rinse the cakes with cream and transfer them with fruits. We collect cake. We send to the refrigerator for 2 hours.

7. Meanwhile, let's make a charlotte cream. Pour milk into a saucepan. We put sugar here. We send it to the fire, bring it to a boil. We give sugar a solution.

8. Beat a chicken egg with an additional yolk until light pomp. Add vanilla and, with constant whipping, pour a thin stream of milk syrup. Cook over minimal heat until thickened. The mass resembles a condensed breast.

9. We pour the cream into a bowl, cover it with cling film into contact. Let us cool down. Softened butter for 7 minutes until fluffy. Then we introduce the custard into the oil, beat with a mixer. Add a fat-soluble food dye, beat for another minute. 10. Using a knife, trim the surface of the cake. We cut the irregularities. We transfer the cream into a culinary bag, choose a suitable nozzle. Deposit the cream over the entire surface of the cake. 1
1. We complete the image of the pig with the help of mastic details: ears, spout, eye, legs. In principle, here you can think of your own version of decoration. We leave the cake in the refrigerator for 3 hours. The main dish of the festive table is ready!