Cockerel Cake

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the sponge cake.

2. Step 2:

   

   Separate the yolks from the whites.

3. Step 3:

   

   Whisk the whites.

4. Step 4:

   

   Continue whipping the whites, gradually adding sugar.

5. Step 5:

   

   Beat the whites to a fluffy foam.

6. Step 6:

   

   Whisk the yolks and combine them with the whites.

7. Step 7:

   

   Add the sifted flour to the mixture of proteins and yolks, mix the dough with careful movements.

9. Step 8:

   

   Lubricate the bowl of the slow cooker with vegetable oil, pour the dough into it. Turn on the slow cooker for 1 hour in the Baking mode. Cakes can also be baked in the oven - in this case, lubricate the mold, pour the dough into it and put it in a preheated 180 degree oven for 30 minutes.

10. Step 9:

    

    Let the finished cake cool down.

11. Step 10:

    

    Whisk sour cream and sugar.

12. Step 11:

    

    Cut out the head of the cockerel, cut the cakes lengthwise into three parts. On a wide platter, form the silhouette of a rooster.

13. Step 12:

    

    Smear the cakes with sour cream on both sides, cover the surface of the cake liberally from the outside.

14. Step 13:

    

    Use colored chips to mark the wing, tail, and eye of the cockerel.

15. Step 14:

    

    Using pomegranate seeds, lay out the beak and scallop. The cake for the Year of the Rooster is ready! Before serving, put it in the refrigerator for at least 2 hours.