Mini Dickmanns cake

Ingredients for 1 servings:

• 100 g flour
• 2 tsp, leveled baking powder
• 100 g sugar
• 1 packet of vanilla sugar
• 100 g butter or margarine, soft
• 2 m.-sized eggs
• 50 g chocolate shavings
• 2 tbsp jelly (raspberry or currant)
• 1 pack of chocolate kisses (24 pieces, Mini Dickmann’s)
• 150 ml milk, cold
• 350 ml whipped cream
• 1 packet of pudding powder (vanilla, e.g. Galetta)
• 1 pack of cream stiffener
• 250 g natural yogurt
• 25 g dark chocolate
• 150 ml whipped cream
• 1 packet of vanilla sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

not only suitable for children’s birthdays

For the dough, mix the flour with the baking powder. Add the remaining ingredients – except the chocolate shavings – and mix with a hand mixer on high for about 2 minutes until a dough forms. Finally, briefly stir in the chocolate shavings. Pour the batter into a greased springform pan (26 cm diameter), smooth it out, and bake in a preheated oven for about 30 minutes. Electric oven: 180ºC Fan oven: 160ºC Gas mark 2-3 After baking, remove the base from the pan and allow to cool. Then place the base on a cake plate and spread with jelly, leaving 1 cm free around the edges. Place a cake ring around it. For the filling, use a knife to loosen the wafers (base) of the mini Dickmann’s from the foam dome. Set aside 16 of the foam domes for garnishing. Place the wafers on the edge of the cake ring so that the chocolate sides are on the outside. Combine the milk and cream in a mixing bowl, add the pudding mix with the cream stiffener, and whip. Finally, stir in the natural yogurt and the remaining 8 Dickmann’s Schaumkueche (without wafers). Spread the cream over the base and spread evenly. Chill the cake briefly. For the decoration, roughly chop the chocolate and place it in a freezer bag. Seal the bag tightly and place it in a warm water bath to melt the chocolate. Once the chocolate has melted, pat the bag dry, knead it a little, and cut off a small corner. Loosen and remove the cake ring and sprinkle the cake with the chocolate. Whip the cream with the vanilla sugar until stiff, fill a piping bag, and pipe 16 mounds of cream on top. Place the remaining Dickmann’s on top of the mounds and chill the cake until ready to serve. Tip: Serve the cake the same day, as the wafers will be soft. The base can be prepared the day before.