The coming year is the year of the Fire (Crimson) Rooster. Therefore, a cake in the shape of a colorful rooster will be a wonderful decoration for the New Year's table. Since ancient times, sages believed that strength, confidence, and also luck are displayed in the fiery red color.
It is necessary
- Ha 12 pieces
- For the test:
- - 3 yolks;
- - 400 g of butter;
- - a glass of sugar;
- - 7 glasses of flour
- - 5 tablespoons of sour cream;
- - 3 teaspoons baking powder
- For the cream:
- - 80 g of water;
- - 235 g of sugar;
- - 3 squirrels;
- - 1/3 teaspoon of citric acid;
- - red and blue food paint
- For the cream (for connecting the base of the cake):
- - 2 cans of condensed milk;
- - 400 butter
- For registration:
- - red and yellow mastic;
- - black or brown food marker
Instructions
Step 1
First, make the parts from the mastic: beak, comb, eyes, beard. The most difficult thing is the eyes: roll out the red mastic, cut out two oblong parts from it. Make eyes from yellow and glue on red details.
Step 2
Use food markers to mark the black dots in the center. Place all mastic parts in a dark place at room temperature. They should dry out.
Step 3
Make a dough. Sift flour, some of which to mix with baking powder. Melt the butter and pour into a large loose bowl. Add yolks, sour cream, sugar, stir well. By adding flour in portions, start kneading the dough. Pour in the baking powder first, then the rest.
Step 4
Roll the mixture into a ball and refrigerate for 1 hour. Grind the chilled dough on a grater and distribute evenly on the baking sheet. Bake in an oven preheated to 180 ° C until browning. After cooling the baking, break it with your hands into crumbs.
Step 5
Prepare cake cream. Whisk the softened butter until fluffy. Without stopping whisking, pour in condensed milk in a thin stream. Combine the cream with the baked crumb. Refrigerate for 2 hours.
Step 6
Form a ball from this mass and start sculpting a rooster, smoothing out all the irregularities with a damp hand.
Prepare the torso and refrigerate for 2-3 hours.
Step 7
Then lengthen the neck and tail by inserting wooden skewers into them, which will also serve as fasteners. Send the cake back to the refrigerator for 2 hours. Next, cut off the protruding skewers at the cooled rooster blank.
Step 8
Prepare your bird's plumage cream. Whisk the whites until peaks. Pour liquid into a saucepan, add sugar, bring to a boil over medium heat and set for 4 minutes.
Step 9
Then add citric acid, stir, continue to boil until lazy bubbles for another 3-4 minutes. Add the sugar syrup to the whites, whisking with a mixer for about 5-7 minutes. After dividing the cream in two, mix one with the blue paint and the other with the red.
Step 10
Place it in piping bags with the little chrysanthemum attachment. It is better to start the work on the "feathering" of the rooster from the base of the bird. In the first bottom row, draw short lines from bottom to top.
Step 11
In the remaining rows of the line, make a little longer, from top to bottom.
Step 12
Perform the tail with the "rose" attachment: first create volume, and then follow thin long lines from the body to the bottom.
Step 13
Put the cake in the refrigerator for 3-4 hours. Attach the mastic parts.
