Tortoise Cake

For the pastry:

In a large bowl using your mixer, beat the eggs with the sugar until frothy. Combine the baking soda with vinegar in a small bowl then add it into the egg/sugar mixture and mix to combine. Add the flour and beat the batter to get rid of the clumps. Set aside.

For the cream:

In a medium sized bowl stir to combine the sugar with the butter then mix in the sour cream. Whisk until combined and the mixture thickens.

For the glaze:

Melt the butter in a small pot over low heat. Once melted add the sugar, milk and cocoa. Keep the glaze on a low heat stiring until it gets thicker.

Now that all of the components are ready, we’re going to assemble and bake our tortoise cake.

Preheat the oven up to 350ºF (180ºC). Take two baking sheets (two to save your time), grease them and scoop the pastry batter onto the sheets with a spoon. Basically you are making small mounds. Keep the distance about 3 inches between them. Send the baking sheets to the oven for about 3-4 minutes. It’s important not to burn the pastry so take them out as soon as the edges get brown.

When the pastry is done baking remove the pans from the oven, set on a rack and allow them to cool.

Then you are ready to start assembling the tortoise cakes. Dip each mound into the cream and lay them out in the form of tortoise on a big flat plate. Put one mound in the center then take three others and cut them in half to make legs, head and tail. You can also make a face using glaze drops for eyes and some jam for mouth.

As soon as the tortoise is ready, cover the “shell” with the glaze and leave your cake for 3 hours in the fridge to soak with the cream and glaze.
Enjoy!