Squirrel Cake

First we bake a biscuit. To do this, put the butter in a bowl, which should be soft, at room temperature. Cut it into pieces, and pour sugar on top. Rub the butter and sugar until smooth, then break the egg into the resulting mass. Mix thoroughly again until smooth, and then add the second egg. Repeat the same thing - mix, add the last egg, stir again. Every time until uniformity. You can do this with a whisk or with a mixer.

Now add sour cream to the future dough, stir. In a separate bowl, sift the flour, add soda and vanilla to it, mix. In small portions, we introduce the flour mixture into the dough, mix each time. The dough should have the consistency of thick sour cream. Grease the mold with butter, sprinkle lightly with flour and spread the dough into it.

We put the mold in a preheated oven to 190 degrees for 40 minutes. We check the readiness of the biscuit with a wooden skewer: if, when piercing the biscuit, the skewer comes out dry, it is ready. We keep the finished biscuit for 10 minutes in the form, after which we spread it to cool on the grill.

The cooled biscuit is cut into two cakes, after which we cut out of them using a round shape of a blank for cakes. 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 flour and cocoa powder, pour cognac. Put the saucepan on low heat and, stirring constantly, cook the cream for 10 minutes. It is best to stir the cream in the cooking process with a whisk. Remove the finished cream from the stove, let it cool to room temperature, then combine with butter.

Chop the dough trimmings. You don't need much - take about 50 grams of sponge cake. We do it this way: we put the trimmings in the bowl of a blender, we also put walnuts there. The sprinkling is ready, the circles are cut out, the cream is cooked. You can proceed to the assembly of cakes.

Take the lower circles, lubricate them generously with chocolate cream, put the second circles on top, which are also abundantly covered with cream, then cover them with the third sponge circles, lightly press them. The sides and the top of the cakes are coated with cream, sprinkle on all sides with crumbs of sponge cake and nuts.

Decorate the cakes with walnut halves and serve them to the table. Or we put it in the refrigerator if the tea party is planned later.

Culinary masterpieces!