Cake "Funny pigs"

Category: Confectionery
Cake Happy Piglets

Ingredients

Chocolate biscuit:
Large egg 4 things.
Sugar 100 g
Flour 65 g
Cocoa powder (good quality) 25 g
Corn starch 10 g
Butter 35 g
Black chocolate 35 g
Baking powder 1 tsp
Creamy caramel with praline:
Grill 120 g
Cream 35% 150 g
Vanilla 1 g
Sugar 120 g
Butter 200 g
Ganache:
Cream 35% 40 g
Black chocolate 65 g
For decor:
Marzipan 120 g

Cooking method

  • So many recipes have been collected, but time, as always, is not enough, therefore, as always, the main load on weekends and holidays. I saw the idea of ​​decorating a cake on a Polish culinary site, I really, really liked it, so I tried to reproduce it. I think that such a funny design will appeal to both adults and children, at least my husband was delighted! In addition, the cake itself deserves special attention - a delicate chocolate sponge cake in tandem with cream caramel and almond roasted praline will leave few people indifferent!
  • I advise you to cook almond roasted nuts the day before, follow the link Almond roasted nuts
  • If you do not have the opportunity to buy ready-made marzipan, you also need to prepare it in advance. Almond paste
  • Chocolate biscuit:
  • All biscuit products must be weighed and prepared in advance.
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  • Mix and sift flour, baking powder, starch and cocoa together. Melt 35 g chocolate and 35 g butter and cool.
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  • Stir the eggs well with sugar 100 g and heat, stirring constantly, to 30 ° C (I pour water into the pan and put a saucepan in it, it's a kind of steam bath!)
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  • Quickly pour the egg mixture into a large bowl and beat with a mixer until it cools completely and increases in volume by 3-4 times.
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  • It turns out like this, almost white, very airy and stable mass.
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  • Introduce flour and chocolate-butter mixture in three steps, stirring each time with a spatula by folding from bottom to top and in a circle.
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  • The finished dough flows off the shoulder with a ribbon.
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  • Place the finished dough in a 20 cm diameter mold, cover the bottom with baking paper. Hit the table a couple of times with the shape so that air bubbles come out, due to which voids are formed in the biscuit. And bake in a preheated oven to 175 "C for 40-45 minutes. Focus on your oven!
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  • Cool the finished biscuit completely in the form, carefully cut the sides in a circle and free from it by placing on a dish. It is better to leave the biscuit for 10-12 hours for ripening.
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  • Cut the ripe biscuit into three cakes.
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  • Look - what a smooth and beautiful structure he has.
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  • Creamy caramel with praline:
  • Weigh 120 g roasted nuts and grind them in a blender into crumbs.
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  • Heat 150 g cream in a separate container to 90 "C.
  • Place 120 g sugar in a deep saucepan. Without interfering, melt the sugar until it caramel.
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  • Remove from heat and in a thin stream, stirring constantly, add warmed cream. Caution, do not burn yourself !!! The cream starts to boil and rise!
  • Cool the caramel to room temperature.
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  • Beat butter 200 g with vanilla until fluffy foam and in a thin stream, not ceasing to beat, add caramel.
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  • This is how we got the cream.
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  • Add praline to it and stir with a spatula.
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  • Place the cake in the mold ring and line half of the cream on top.
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  • Cover with the second cake, grease it with the remaining cream, cover with the third cake, which is not covered with anything, lightly press down on top with your palms and send it to the refrigerator for a couple of hours.
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  • Tint the almond paste with food coloring or berry syrup pink.Roll up balls: 4 the size of a walnut and 2 smaller ones - these will be piglet bodies, make piglets, ears, legs and not forget about the tail, draw eyes with chocolate, work best on baking paper, I used an ordinary toothpick as a tool.
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  • I blinded a couple - a groom and a bride.
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  • The piglet is dirty and the piglet, or rather his ass, which has buried itself in the ground.
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  • As well as little pigs, which are fiddling in the mud of chocolate, sprinkled with biscuit crumbs, which remained when cutting the biscuit.
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  • I smeared the frozen cake with ganache, which I made by melting 65 g of dark chocolate in 40 g of cream heated to 90 "C, cooling it down. I tried to spread it so that it looked like the mud in which the pigs are fumbling. That's what happened!
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  • And, of course, a photo of a piece!
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The dish is designed for

12

Note

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Lozja
Natasha, thanks for the mood! I sit and smile at the monitor for all 32 teeth. These little pigs are funny.
natapit
Thank you, Oksana !!!
Victoria
Natalia, I made a cake according to this recipe and my biscuit did not rise. I'll tell you everything in order when I heated eggs with sugar in a water bath, "threads" appeared, but not a lot, as if the eggs were boiled, I quickly removed and continued to beat. The mass became lush, increased in volume. Then, when I introduced the melted chocolate-butter and flour mixture, the dough fell sharply. When baking, it rose a little, and then fell again. I love chocolate biscuits, but for some reason I can't get them. What is the reason, tell me. The only biscuit that turns out to be vanilla on boiling water.

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