Back to school cake

Ingredients for 1 servings:

• 300 g flour
• 6 tsp baking powder
• 6 eggs, size M
• 300 g sugar
• 15 tbsp oil
• 3 dashes lemon juice
• 400 ml whipped cream
• 300 g chocolate with milk or yogurt filling, chopped
• 2 bars of chocolate (Noisette) for the ganache
• 500 g fondant
• 1 tube(s) food glue
• n. B. Chocolate decoration or other sweets for decoration

Instructions

Working time approx. 2 hours 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 20 minutes; Total time approx. 7 hours 50 minutes

For the base, beat the eggs and sugar until frothy. Add the flour, baking powder, oil, and lemon juice, and mix to form a smooth batter. Transfer to a springform pan and bake in a preheated oven at 180°C (top/bottom heat) for 15-20 minutes. Let the cake base cool, then cut the cold base in half to make three. While the base is cooling, prepare the filling. Heat 200ml of cream in a small saucepan, remove from the heat, add the chopped chocolate, mix with a whisk, and let cool in the refrigerator for 30-60 minutes, ideally. Meanwhile, make the ganache. Heat the remaining 200ml of whipped cream in a saucepan, but do not let it boil, and remove from the heat. Break or cut the two bars of chocolate into pieces, add them to the hot cream, whisk, and then let cool in the refrigerator. Place the first cake layer on a cake plate and place a cake ring around it. Beat the filling with a hand mixer. Spread half of the chocolate cream over the layer. Place the second cake layer on top. Spread with the remaining filling. Place the last cake layer on top and press down lightly. Place in the refrigerator for another 30-60 minutes, then remove and cover with the ganache. Place back in the refrigerator until the ganache is nice and firm. Roll out the fondant or place ready-made rolled fondant over the cake and smooth it down. Decorate the finished cake as desired, e.g., with letters, gummy bears, etc.