Little Horse Cake

1. Forming of pattern - head of little horse

Draw the head of little horse on the bigger paper. Adjust its size so after cutting it will fit on the tray 40 x 30 cm size.

2. Pattern of little horse head

Lenght of head from nostrils to ears cca 32 cm. From head bellow ears to the end of neck cca 25 cm. Wide of neck 17 cm. Wide of horse mouth 12 cm.

3. Baking of bases - one base

powdered sugar 2 oz (60 g) • egg yolk 5 pcs • vanilla sugar 0.25 oz (10 g)

Beat the egg yolk with vanilla and icing sugar.

4. 

flour medium 3.5 oz (100 g) • baking powder for gingerbread 0.25 oz (7 g)

Add flour with baking powder into the beaten egg yolks.

5. 

egg white 5 pcs

Beat the egg whites until stiff and slightly blend it into the egg yolks with flour.

6. 

Pour the dough and evenly spread on the tray covered with baking paper. Bake in preheated oven at 345°F (175°C) for cca 7 minutes.

7. 

Bake 5 even biscuit bases.

8. Caramel - chestnut filling

sugar granulated 3.5 oz (100 g)

In a saucepan burn the sugar into caramel.

9. 

sweetened condensed milk 1.5 cup (350 ml)

Pour in the condensed sweetened milk and whisk until smooth. Remove from the heat and cool in a water bath - in cold water.

10. 

unsalted butter 1.75 oz (50 g)

During the cooling of caramel stir in the butter.

11. 

unsalted butter 5.25 oz (150 g) • powdered sugar 5.25 oz (150 g)

Beat the butter with sugar in a larger bowl. Add cooled caramel, blend well and place the filling in fridge.

12. 

semi skimmed milk 1,5% 2.1 cup (500 ml) • vanilla sugar 1 oz (30 g) • powdered sugar 1 oz (30 g)

Pour the milk into a saucepan when you cooked the caramel. Add vanila and icing sugar. Bring to the boil.

13. 

semi skimmed milk 1,5% ¾ cup (200 ml) • vanilla pudding - powder 4.25 oz (120 g)

Stir the custard powder in a milk, pour the fluid into the hot milk and cook a thick custard stirring constantly. Cool the custard in a water bath - in cold water.

14. 

Take the filling out of fridge and stir in the cooled custard properly.

15. 

chestnut puree 1.7 lb (750 g) • rum 3 tbsp

Combine the chestnut puree gradually with the rum.

16. 

Add puree gradually into the creamy filling and whisk.

17. 

Finally gently blend the filling with whisk mixer and place in fridge for an hour approximately.

18. Creation and filling - head of little horse

Place pattern of little horse head (without ears) on biscuit sheet and cut the sheet. This way create the heads from other two sheets.

19. Filling

Place first sheet on sugared board and spread adequate amount of cream (cca 8 - 10 mm)

20. 

apricot marmelade

Place second sheet. Spread jam over the sheet and then the filling.

21. 

Place third sheet. From remains of biscuit sheets form cheek muscle, neck muscle, nostrils, horse mouth and eye circles.

22. 

Spread light layer of filling over the whole little horse head. Use more filling on places where you need to soften face outline. Place head in fridge for a few minutes.

23. Creating and filling - green

Place sheet of biscuit dough on the tray and spread layer of filling over.

24. 

Cover the filling with second sheet.

25. 

Evenly spread remaining filling over the both sheets on all sides. Place in fridge.

26. Coating - head of little horse

fondant icing white 2.2 lb (1000 g) • corn starch

Roll out confectionery fondant on board dusted with corn starch. Roll it out into the sheet of size cca 50x50 cm. Thicknes cca 4 mm. If the fondant is very firm, place it into a microwave for 20 seconds, it softens and will be easer to work with. Clean well the board where horse head is placed from the particles and cream. Clean it as close as possible to the edges of horse outlines. Cleaning is important for the next use of fondant cuts. Replace the rolled fondant on the head.

27. 

Coat the head of little horse with the fondant by gentle pressing of hand fingers. With knife cut off the excessive fondant along the head outline. Place in fridge.

28. Ears of little horse

Create the triangle-shaped ears from the remains of biscuit base. Coat them with fondant cuts. With the help of water and brush stick together the edges of fondant. Pierce two adequately long skewers (7 cm) from bellow the ear bottom. Halves of the skewers is standing out. You can bend ear easily into the wanted shape and form it. Place it into the narrow glass skewers down. So the ear keeps the shape and you can let it cool down.

29. Coating - green

fondant icing white 7 oz (200 g) • green food color

Color the fondant + fondant remains from the heads into the green and create the marble effect. Roll it out on the clingfilm and coat filled rectangle-shaped biscuit sheets. Smooth it.

30. 

Scissor the hole in horse pattern and in green base gently cut off the part of green according to pattern - place where the head will be stuck.

31. 

Push in thin plastic plates under the head of little horse.

32. 

With the help of sheets replace carefully head of horse on hands and place on the bottom base - green. With brush and water stick carefully horse edges together with the green on places of connection - head outline. Work carefully so you do not color white head with green fondant.

33. Decorating

fondant icing black 5.25 oz (150 g)

Roll out the black fondant. Form the horse-hair, strips of mass for the bridle. With the help of letter U cut off the horse-shoes. Let it cool in fridge.

34. 

Create the oval eye from black fondant. From small piece of white fondant make an "flash" in eye. Assess the eye into the head.

35. 

Stick the bridle and horse-hair onto the head with the help of water and brush. Assess the ears.

36. 

37. 

At the end cut off the letters from white fondant and stick on the green with the help of water and brush. Stick the horse-shoes along the edges of green.

38.