Golden cockerel cake

12 servings
3 hours

This cake is biscuit, which means we knead the dough. To do this, we will dig eggs with sugar. Beat the eggs a little until smooth. Then, in a thin stream, without stopping to beat, we introduce sugar.

Now, without stopping to beat, we pour a thin stream of sifted flour mixed with soda.

Beat the dough until uniform and pour into an oiled baking dish. We set the oven to heat up to 180 degrees Celsius.

We level the dough in the tin and bake the biscuit in the preheated oven for forty minutes. Let the finished biscuit cool.

Then we cut out a figure in the shape of a month from a biscuit with a knife edge. The cut part is going to be the head of a cockerel. We cut off one end of the formed month - in this place there will be a cockerel neck.

We cut the side crust from the head blank.

Let's outline the biscuit basis of the future cake. Where you need to correct - adjust with a knife.

Each blank is divided lengthwise into two cakes for further impregnation and filling with cream. Korzhi will be put aside for now.

Let's lift the cream. Mix the cream with icing sugar and whisk until thick.

We will set aside part of the cream - it will go to the outside of the cake and a little for decor. The rest of the cream will go to the filling. Beat this part a little more until homogeneous with jam.

Impregnate the lower cakes with syrup. The syrup is cooked simply - mix the sugar with a body of water and cook over a moderate heat until the crystals are completely dissolved. To make the process of making and assembling the cake faster, make the cream and syrup while baking and cool the biscuit.

Soaked in corgi profusely with smear cream and jam.

Put the top cakes on the cream.

Soak the cake on top with syrup.

And we coat well on all sides with the cream left for this. Do not forget to leave a little cream for decor.

Coconut chips are tinted yellow with food dye.

Sprinkle the cake generously with chips from all sides.

Using a pastry bag or syringe, make a tail and a wing from the cream.

Sprinkle the tail and wing with chips.

We lay out a cockerel from melted chocolate or candy.

Cut the marmalade into straws. We also cut out the beak and scallop from the marmalade.

We decorate the wing and tail with gummy straws. We lay out the beak and scallop.

The cake is ready and decorated! Let the cake soak in the fridge a little before serving. Fun holidays and delicious cakes!