Ganache: add the cream To 200 g of dark chocolate, bring to a boil. Stir until the chocolate is completely melted. Remove from heat and allow to cool completely.

Chocolate straws: Cut the parchment into rectangular pieces. Melt the chocolate, spread it over the paper. Roll the paper into a tube, tuck the seam side down. Put into the refrigerator until fully cured. Gently remove the paper.

For the sponge cake: Beat separately 2 protein. The rest of the whites and beat the yolks with sugar, gradually adding the remaining components. Carefully enter the proteins and mix. Put the dough in a greased form and bake at 180 degrees for about 40 minutes. Ready cake cool completely, cut into 2 Korzh. Cut a bit of the biscuit from the sides, giving them a rounded shape. Soak with brandy. 1 layer, brush with half of the ganache, cover 2 formation.

Lubricate the top and sides of cake with ganache. Boca put chocolate tubes.

Trim sponge cake to chop, add to 50g. sweet condensed milk. To form 4 balls. 2 more toelz birds, 2 smaller head. Mastic mix powdered milk, condensed milk and powdered sugar. Add cognac, knead well the paste. Roll and wrap the ball of biscuit. To make eyes, a beak and wings.

To bring birds to the center of the nest. Enjoy your tea!