Squirrel cake

10 servings
2 hours 30 min

First, the biscuit is baked. To do this, put butter, which should be soft, at room temperature in a bowl. We cut it into pieces, and cover it with sugar on top. We rub the oil and sugar until homogeneous, after which we break the egg into the resulting mass. Mix thoroughly again until homogeneous, and then add a second egg. We repeat the same thing - we mix, introduce the last egg, interfere again. Every time to homogeneity. This can be done with a whisk or using a mixer. Now we add sour cream to the future dough, we interfere. Sift the flour into a separate bowl, add soda and vanillin to it, mix. In small portions, introduce the flour mixture into the dough, mix each time. The dough in consistency should turn out like thick sour cream. Grease the form with butter, sprinkle with slightly flour and put the dough in it. We put the mold in the oven preheated to 190 degrees for 40 minutes. We check the readiness of the biscuit using a wooden skewer: if when piercing the biscuit, the skewer comes out dry, it is ready. We hold the finished biscuit for 10 minutes in the form, after which we lay it out to cool on the grill. We cut the cooled biscuit into two cakes, after which we cut them out using a round shape of a cake blank. For each cake, you need three blanks. If there is no form, you can use a regular glass. Now we prepare the cream, for which we pour milk into a small saucepan. We break an egg to it, pour sugar, sift through flour and cocoa powder, pour cognac. We put the sauté pan on a low heat and, constantly stirring, prepare the cream for 10 minutes. It is best to interfere with the cream during the preparation process with a whisk. We remove the finished cream from the stove, let it cool to room temperature, then combine it with butter. Chop the dough trimmings. You don't need much - take about 50 grams of biscuit. We do it like this: we put the trimmings in the bowl of the blender, put walnuts there. Sprinkling is ready, circles are cut out, cream is cooked. You can proceed to assembling cakes. We take the lower circles, grease them generously with chocolate cream, put the second circles on top, which we also generously cover with cream, then cover them with third biscuit circles, press them slightly. Coat the sides and top of the cakes with cream, sprinkle on all sides with biscuit and nut crumbs. We decorate the cakes with halves of walnuts and serve to the table. Or clean the fridge if the tea party is planned later. Culinary masterpieces!