Recipe:

1 ready-made cake

For its cream:

500-gr liquid cream

200-gr milky chocolate

200-gr praline

1-tablespoon of Turkish coffee

200-gr sugar-free mashed chestnut

For covering dough:

200-gr powdered sugar

2-tablespoon of glucose

3-tablespoon of fondon

½ lemon juice

2-tablespoon of corn starch

For top figures:

150-gr chestnut paste

a bit of food pigment

20-gr bitter chocolate

Boil the cream; add chocolate, praline, Turkish coffee and sugar-free chestnut paste and mix them; let it rest at 4 ⁰C temperature for 12 hours and then whisk in the mixer; split ready-made cake into two and place lower part in a hoop; spread prepared cream over it, and cover it with other half of the cake; let it rest at -10 ⁰C temperature for 6 hours. To prepare coating dough, knead thoroughly powdered sugar, glucose, fondon, lemon juice and corn starch, and then roll out thinly; coat the cake with this dough. Give color to chestnut paste with food pigment and make various figures. (you can use bitter chocolate for making eyes to the figures)