Sponge cake with prunes and nuts Pig

Funny cake! Cooking is a pleasure! Sponge cake for the New Year 2019 with prunes and nuts is delicious and elegant! With such a cake as a sponge pig, the new year will be truly bright and unforgettable! This cake is not difficult to cook. Despite the fact that it is very beautiful, it does not take much time to prepare. And all because ready-made sponge cakes and purchased mastic are used. In principle, cakes and mastic can be prepared independently, only it needs to be done in advance.
caramelAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 5 % 4 g
Fats 26 % 19 g
Carbohydrates 69 % 51 g
402 kcal
GI: 8 / 29 / 63

Cooking method

Cooking time: 13 h

1. Cut the prunes into cubes, put them in a bowl. Pour the amaretto prunes. Cover with a lid, leave for the time of preparation of the cream.

2. Boiled condensed milk is whipped with a mixer until fluffy. We do the same with cream. Only the cream should be chilled, otherwise they are difficult to process.

3. Combine whipped cream with condensed milk. Mix with a spatula.

4. Walnuts are dried in a dry frying pan without adding oil. They can also be dried in the oven. Then chop the nuts coarsely.

5. Cut both biscuits crosswise in half. Then we divide each half into two cakes. We get a cake of 8 cakes.

6. We smear the cakes with cream, sprinkle each with prunes and nuts. Thus we assemble the cake.

7. We send the design to the refrigerator for three hours, or better for the whole night (8-10 hours). Don't be afraid of the height of the cake, it will eventually be placed in a different position.

8. We break the chocolate into pieces. Melt in the microwave or in a water bath. Combine the chocolate with softened butter. Mix until smooth. Let the cream cool down, then beat it with a mixer. You can store the ganache in the refrigerator under the food wrap before assembling the cake.

9. After the specified time, we take out the cake. We place it on the substrate so that the flat side is at the bottom.

10. We level the surface of the cake with ganache. You will have to align more than once. The rough layer and the finish. Each time we let the cake stand in the refrigerator for 20-30 minutes.

11. And now we roll out the pink mastic. We clean up possible irregularities on the cake, cover it with mastic. Gently smooth out, and cut off the excess.

12. We also cut out the rest of the piglet's details: ears, nose, tail, eyes. If mastic remains, you can make legs and a forelock. Glue the parts with alcohol or vodka.

That's how cute it turned out.

Help yourself!

Caloric content of the products possible in the composition of the dish

  • Buttermilk - 36   kcal/100g
  • Cream of 20% fat content - 300   kcal/100g
  • Cream of 10% fat content - 120   kcal/100g
  • Cream - 300   kcal/100g
  • Walnuts - 650   kcal/100g
  • Black Walnut English Walnut - 628   kcal/100g
  • Black Persian Walnut - 651   kcal/100g
  • Walnut oil - 925   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Prunes - 227   kcal/100g
  • Cherry liqueur - 299   kcal/100g
  • Baileys Liqueur - 327   kcal/100g
  • Liquor - 327   kcal/100g
  • Chocolate 70 % - 539   kcal/100g
  • Dark chocolate - 539   kcal/100g
  • Mastic - 393   kcal/100g
  • Boiled condensed milk - 328   kcal/100g
  • Sponge cakes - 258   kcal/100g

Similar recipes