Horse Head Cake Recipe

The sponge cake can be prepared the day before by covering it completely with plastic wrap or parchment paper, and stored in the refrigerator. A sponge cake can be kept for 5 days in the refrigerator and 1 month in the freezer, well wrapped in plastic. (There will be scraps, which you can use for breakfast.) Preheat the oven to 180°C. Whisk the sugar and eggs together for several minutes until the mixture lightens and doubles in volume (this step takes about ten minutes). Once the egg/sugar mixture has doubled in volume, add the sifted flour mixed with cocoa and baking powder. Gently mix to avoid deflating the mixture. Pour the sponge cake batter into a greased mold, smoothing it out with a spatula. Bake for 30 minutes (cooking time may vary depending on the oven), and the sponge cake should remain very moist.

Once out of the oven, place the sponge cake on a rack and let it cool. It is best to let the sponge cake cool completely to make cutting easier. That is why it is recommended to make it the day before. Prepare the mascarpone cream by mixing it with the sugar. Set aside in the refrigerator.

Retrieve your sponge cake. Place your template on top of the cake. Cut the cake following the contours of the template. Carefully slice the sponge cake in half horizontally. Place the bottom part on your serving platter. Spread the spreadable filling. Cover with raspberry jam, leaving 1 cm on each side. Top with the second piece of sponge cake. Spread the mascarpone cream on top.

Position the template to make the incision for the eye and the nostril in the sponge cake. For the cheek, cut a piece from the sponge cake in the desired shape and place it on the cake. To create the profile of the mouth, I placed a rolled piece of beige almond paste underneath the nostril. To make the flaps and the throat strap, I used scraps of sponge cake that I placed on the side.

Now, we can move on to the brown almond paste. To roll out the almond paste without any issues, dust your work surface with powdered sugar, as well as your hands and the rolling pin. Roll out the brown almond paste to a thickness of 3 mm on a surface that should considerably exceed the template of the head. Place it on the horse's head. Make an incision in the paste at the neck, smoothing everything around the head and on the sides. Cut off the excess paste on the sides and smooth it out. Then, gently press with small tools (typically used for decorative cakes) on the shapes, such as the nostrils, mouth, eye, and flanks, to ensure the paste adheres well to the various contours of the head.

Shape one ear and a tip of an ear with brown marzipan. Attach the ear with a little water on the head. Place the second ear using two small wooden sticks. Use black marzipan to fill in the eye socket, a small touch of white marzipan to simulate the shine of the eye, and a bit of brown marzipan for the outline of the eyes and snout.

To finish, create the mane using black almond paste and place it along the neck. Secure it with a little water using a brush. With a small tool, make textures on the mane with light incisions. Shape the halter and place it harmoniously. Finish with the red and white rosette.