Chocolate cream and almond cake pig

16 servings
10 hour


1. We break eggs, separate proteins from yolks. We pour most of the sugar to proteins. Beat them to stable strong peaks. We pour the remaining sugar to the yolks, beat it fine.

2. Lay out 13 part of the proteins to the yolks, mix. Sieve flour and cocoa powder into this mass. Gently mix. Then we put the remaining protein mass into the dough in parts, stirred.

3. Pour a smaller part of the dough into a detachable shape with a diameter of 18 centimeters. Pre-lubricate the mold with oil. We send it to the oven preheated to 200 degrees. Bake for 25 minutes.

4. Pour the remaining dough into a larger diameter mold, about 22 centimeters. Bake at the same temperature for 35 minutes. Both biscuits are cooled in the form, and then extracted.

5. Let's make chocolate cream ganache. It will be suitable for rinsing the cake and for leveling its surface. So, break the chocolate into pieces, melt in the microwave. Then combine the chocolate with softened butter.

6. Beat the ingredients, let the cream cool. When cooled, the cream freezes, becomes more dense. Large-sized almonds.

7. Now let's prepare the forms. Rounded container for the head, oval - for the body. We cut a smaller biscuit into thin cakes. Half will go to one hemisphere, the other half to the other hemisphere.

8. Place a thin bark in a semicircular form, impregnate it with cranberry syrup. grease with chocolate cream. Fill the resulting void with merengues, sprinkle with almonds. Cover with a second bark. The mold must first be lined with cling film so that the ends hang freely. Then it will be easier to get the finished hemisphere from the form.

9. Thus we collect one hemisphere and one oval part. The oval part is made of a large diameter biscuit. Let the blanks stand in the refrigerator to grab. It will take 2-3 hours. Then we carefully remove them from the molds and make the same second blanks. 10. First, we align both hemispheres for the head with the ganache, as well as both blanks for the body. Let them freeze in the refrigerator for literally half an hour. We collect the head and body by fixing the parts using wooden skewers. We fill the seams with ganache. Again, we give the cream to grab in the refrigerator. 1
1. We place the layout on a substrate, proceed to mastic design. We roll out the mastic, cover parts of the pig with it. Decorate the neck with a mastic scarf. It is made of black mastic. 1

2. Patch, eyes, ears and legs - all this is sculpted from mastic. She is very plastic, it is a pleasure to work with her! You can attach parts with alcohol or a special glue for mastic. The substrate can be disguised as a weed made of green butter cream. But this is already at will. The cake is ready to delight guests!