New Year's Cake Cone

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   Preparing a sponge cake. Beat eggs with sugar, add kefir, mix.

3. Step 3:

   

   Then pour in the sifted flour, soda, salt. Knead until smooth. Grease the mold with oil, pour in the dough, put it in a preheated 180 degree oven. Bake the sponge cake for 30 minutes. Then we leave the biscuit to cool.

4. Step 4:

   

   Preparing the cream. Beat the sour cream, gradually adding sugar. (1-2 tablespoons of cream are left to decorate the twigs, tinted with green dye). Add cocoa to the rest and mix until smooth.

5. Step 5:

   

   Prepare the mass for the scales. Beat condensed milk with softened butter, add brandy.

6. Step 6:

   

   Then we mix cocoa and crushed cookies (crushed in a coffee grinder). We knead the mass well and put it in the refrigerator so that the mass becomes harder and it is easier to roll it out.

7. Step 7:

   

   Cut the cooled biscuit into 3-4 cakes. Then we cut out the shape of the cones from them.

8. Step 8:

   

   One cake will be slightly larger, all the others smaller, so that by laying them on top of each other, round up the shape of the cone. One layer can be made from two halves to maximize the use of the entire biscuit. Chop the leftovers so that by mixing them with the cream you can even out the shape of the cones.

9. Step 9:

   

   First make a form of layers without cream. Then spread the layers on the prepared tray, smearing them with cream. Collect the bump.

11. Step 10:

    

    From the remains of the biscuit, I cut 3 twigs for decoration.

12. Step 11:

    

    We take out the mass from the refrigerator for modeling the scales of the cones. We roll the ball with our hands, then roll out a 0.3-0.5 cm thick cake with a rolling pin.

13. Step 12:

    

    We cut out the scales with a mold, pry it with a knife, and stick it on the bump, starting from the sharp end.

14. Step 13:

    

    In the process of modeling the scales, the mass from the heat can become sticky, you will need to put it and the cake in the refrigerator, then continue modeling.

15. Step 14:

    

    We bend the tips of the scales. At the end, we sculpt small scales and make a tail.

16. Step 15:

    

    Cut the twigs from the sponge cake with cream (which was previously mixed with green dye).

17. Step 16:

    

    Attach the twigs to the tail of the cone.

18. Step 17:

    

    We put the finished cone in the refrigerator overnight so that the scales harden slightly.

19. Step 18:

    

    You can sprinkle the cone with powdered sugar or powdered milk, or leave it like this. Bon appetit!