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Petya cockerel cake
12 servings4 hours 30 min
Wheat flour - 1 pack., Sour cream - 200 g, Eggs - 2 pcs., Food soda - 0.5 tea liters, Vinegar - 0.5 tea liters, Sugar - 65 gr, Vanilla sugar - 1 tbsp, Salt - to taste, Vegetable oil - 1 tea, Sugar - 65 g, Vanilla sugar - 1 table, Cottage cheese - 400 gr, Cream - 200 ml, Jam - 5 tbsp, Water - 3 tbsp, Coconut chips - 80 gr, Marmalade - 250 gr
First you need to bake the cake. To do this, beat the eggs with ordinary and vanilla sugar, salt. Then add sour cream, soda slaked with vinegar, pour in the sifted flour. Pour the dough into a form lubricated with vegetable oil and put it in an oven heated to 180 degrees for 35 minutes. Cool the cake, after which you can proceed to assembly. We put a cup on the bark. 
Circle the cup with a knife, cut out part of the bark. 
The cut part will be the head of the cockerel. 
We cut off the right corner from the corner. Open this piece of biscuit and while we set the crumbs aside. 
This is the silhouette of a cockerel that should turn out. 
We cut the body and head of the cockerel along into halves. Add boiled water to the strawberry jam and heat a little. Rinse the cake from the inside with warm jam. Next, we will use a cream that is better prepared while the cakes are baked. Beat the well-chilled cream with ordinary and vanilla sugar for 2 minutes, add curd and beat for another 3 minutes. With the resulting cream, rinse the head and body of the cockerel abundantly from the lower side, sprinkle with crumbs. 
We collect cake. We coat it on all sides with cream, sprinkle it with coconut chips. With the help of marmalade, decorate the cockerel - lay out the scallop, beard, beak, tail, wing and legs. 
We remove the finished New Year's cake into the refrigerator for at least 2-3 hours, after which it can be served. Happy New Year!