Cake with sour cream Pig

1. In a saucepan with a capacity of 2 liters, pour cream, spread honey, margarine (or butter), pour sugar.

2. We send the pan to the fire. We give all the ingredients to warm up and combine. When the sugar crystals are completely dissolved, the mixture will become homogeneous.

3. Immediately add soda to it. The mixture will begin to sizzle and foam, the volume of the mass will double. Do not stop stirring until the reaction passes.

4. Sift the flour into a bowl. Pour a pinch of salt into it. We introduce the dry ingredients into the honey mixture. Only not all at once, but half a portion.

5. In the resulting mass, we break chicken eggs. Mix it up. Pour the remaining flour, knead the dough. Immediately with a spatula, and then with your hands.

6. The dough turns out sticky, but you don't need to add more flour. We put the dough in a bag, send it to the refrigerator.

7. We put sour cream in the bowl of the mixer, pour sugar here. Beat the ingredients with a mixer until fluffy.

8. We take out the dough. We divide it into eight equal parts. Each part is rolled out with a rolling pin into a thin layer. Prick with a fork.

9. We dig out the cakes alternately for 10 minutes each, at a temperature of 200 degrees.

10. We smear the cakes with cream, assemble the cake. Trim the edges of the cake, trimming all the irregularities. We send it to the refrigerator for 5 hours.

11. Beat the softened butter with a mixer until fluffy. The oil should lighten. Boiled condensed milk is also whipped with a mixer. Then we combine both masses, whisk. The cream should be thick enough.

12. We level the cake with butter cream: both sides and surface. We give the cake to stand in the refrigerator so that the cream layer grabs. It can be re-aligned if necessary. The surface for mastic should be perfectly smooth.

13. We roll out the white mastic into a thin layer, cover the cake with it. We smooth it out well, press it down. Cut off the excess with a knife. Along the edge of the cake we let a canticle of mastic.

14. The muzzle can be made pink. To do this, cut out a circle of pink mastic. We attach it to the surface of the cake with alcohol. We also cut out the rest of the details, fasten them in the same way.

The pig turned out to be very cute, and most importantly - delicious.

Bon appetit!