Turtle – Cherepakha

Ingredients for 1 servings:

• 6 eggs
• 1 packet of vanilla sugar
• 300 g sugar
• 500 g flour
• 1 tsp baking powder
• 600 g whipped cream
• 50 g butter
• 2 tbsp baking cocoa
• 200 g sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 35 minutes

Preheat the oven to 200°C (top/bottom heat) or 180°C (fan oven). For the dough, beat the eggs, vanilla sugar, and sugar until frothy. Then sift in the flour and add the baking powder. Mix everything well. Line a baking sheet with baking paper and use a tablespoon to drop the dough into small circles onto the baking paper. If the dough rolls straight off the spoon, making it difficult to get it onto the baking paper, just add a little flour, mix, and try again. The cakes should be about the size of a larger cookie. Tips: I rotate the spoon so nothing drips off the spoon and then let the dough flow into a circle onto the baking paper. Don’t worry if it doesn’t look quite round at first; the dough will take care of it on its own. It’s important to leave enough space between the circles, as the dough will spread out and otherwise stick together. If that happens, it’s not a big deal; just carefully separate them with a knife. Once a baking tray is full, bake in the preheated oven on the middle rack for about 10 minutes, depending on the thickness and size of the cakes. When the edges of the first batch are lightly browned, remove the baking tray. Remove the cakes from the baking paper and place them on a plate using a spatula or similar tool and set aside. Now turn the baking paper over and start the process again. While the second batch is in the oven, start on the sauce. In a saucepan, combine the heavy cream, butter, cocoa powder (you can use an extra tablespoon if you like it dark), and sugar. Melt in a double boiler and mix well. Once everything is melted, remove from the heat. Remove the second batch of cakes from the baking paper and set aside. Bake more cakes on a new baking sheet until all the batter is used up. For the cherepachah, set aside 2 to 3 cakes for the face, tail, and legs. Dip one cake well into the lukewarm sauce and turn it around, then place it on a plate or cake stand. Now place the other cakes on top in circles and domes. Once the cakes are arranged and the shell is finished, cut a smaller circle out of one of the cakes set aside. Then cut an elongated triangle and four slightly shorter ones out of the remaining cakes. Lift the cake with a spatula and push the triangles underneath into the appropriate places. Use the elongated triangle for the tail, the others for the legs. Push the round cake into the appropriate place for the head. If you’re experienced, use a teaspoon to drip the sauce onto the mouth and eyes of the head.