Tiger-shaped New Year's cake

Prepare the cake layers. Separate the eggs into whites and yolks. Beat the whites with a mixer until fluffy.

Without stopping whisking, add powdered sugar to the whites in small portions.

While continuing to beat the whites, add 1 yolk at a time.

Mix flour with cocoa and pour into the egg mixture.

Mix everything thoroughly until smooth.

Pour the batter into two pre-prepared pans and bake the biscuits for 30 minutes at 165 degrees.

Cool the finished biscuits, and then cut each one into 2 layers.

Prepare a classic buttercream. Beat the butter until fluffy and light in color. Gradually add the powdered sugar, milk, and vanilla extract and mix thoroughly until smooth.

In a separate bowl, lightly mash the halva with a fork, add the nut paste and ¼ of the butter cream.

Mix everything at medium speed with a mixer until smooth.

Assembling the cake.

Spread each cake layer generously with nut cream.

Divide the remaining buttercream into 3 portions: 2-3 tablespoons black, 4-5 tablespoons white, and the remaining portion orange. Top the cake with the orange buttercream and freeze for a few minutes.

We take the cake out of the freezer and begin to form the outline of the tiger's face using orange cream.

We make the contours clearer.

Using a tip with a thin nose, draw the contours.

Using black and white creams, we draw all the details: mouth, nose, eyes, spots.

We form the tiger's fur from orange and white cream.

We work not only on the top, but also on the sides of the cake.

Place the finished cake in the refrigerator for several hours.