New Year's cake "Midnight"

The recipe for this New Year's cake is not so simple - but for the New Year you want it to be beautiful!

Ingredients

• eggs 12 pcs.
• sugar 2 cups
• flour 2 cups
• walnut 1 cup
• cocoa 3 tsp
• Syrup:
• sugar 0.5 cup
• water 1 glass
• rum to taste
• or cognac to taste
• Cream:
• butter 350-400 g
• milk 1 glass
• eggs 1-2 pcs.
• sugar 1-1.5 cups
• flour (optional) 2 tbsp. spoons
• cocoa 1-2 tbsp. spoons
• rum to taste
• or cognac to taste

Directions

1. For a light dough, beat 6 eggs well with a glass of sugar. Gradually add a glass of flour, slowly and gently mix with a spoon.
2. Put the dough in a greased form with removable sides.
3. Bake a biscuit in an oven preheated to 180-190 degrees until golden brown. Leave the biscuit to cool (preferably for a few hours).
4. For a dark dough, also beat 6 eggs with a glass of sugar. Then, gently mixing, add the sifted flour with cocoa.
5. Gradually add the lightly roasted and chopped walnuts in a pan.
6. Put the dough with cocoa and nuts in a greased form.
7. Bake in an oven preheated to 180-190 degrees. Leave the biscuit to cool (preferably for a few hours).
8. For the cake, you will also need two types of cream. You can simply beat the butter with powdered sugar until fluffy, airy mass and divide into two parts. Add cocoa to one half, and a little rum or cognac to the second. You can make custard buttercream (with or without flour added to the custard).
9. Beat egg with sugar until smooth.
10. Bring the milk to a boil and, stirring constantly, pour the boiling milk into the egg-sugar mixture.
11. On low heat, bring the mass to a boil. Then cool, stirring occasionally.
12. Beat butter until fluffy. While continuing to beat, gradually add the milk-egg mixture. The cream should be light and fluffy.
13. Divide the cream into two parts. Add a little cognac to one half, cocoa to the other.
14. Cut each biscuit into two cakes. Soak them in sugar syrup (or syrup from jam or compote). "Collect" the New Year's cake, laying out alternately dark and light biscuits and smearing them with cream.
15. Lubricate the dark cake with white cream, light cake with cocoa cream.
16. If the cakes are not the same diameter, you can carefully align the edges of the cake with a sharp knife.
17. Brush the top and sides of the cake with cream. Decorate as desired (for example, sprinkle the cake with biscuit crumbs, nuts, coconut or grated chocolate).
18. The clock numbers can be made from melted chocolate, and the hands can be made from chocolate bar pieces. Decorate the cake with cream using a pastry syringe.