Donut cake

Ingredients for 1 servings:

• 300 g flour
• 1 packet of baking powder
• 300 g sugar
• 1 packet of vanilla sugar
• 1 cup sour cream
• 4 eggs
• 250 g butter
• Fat for the mold
• 400 g milk chocolate
• 200 ml cream
• 200 g fondant, pink
• n. B. Cornstarch for the worktop
• 50 g icing sugar for the icing
• some lemon juice for the glaze
• 50 g sweets (Smarties Minis) for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 30 minutes

Giant donut with fondant and Smarties

Prepare the ganache the day before. Heat the cream in a saucepan. Before the cream boils, remove the pan from the heat and stir in the chocolate pieces. Let it cool in a bowl at room temperature overnight. Mix the sifted flour, baking powder, sugar, vanilla sugar, sour cream, eggs, and butter with a hand mixer until creamy and smooth. Pour into a greased ring tin. Bake in a preheated oven at 180 degrees Celsius (top/bottom heat) for 60 minutes. Wait 10 minutes, then turn the cake out. Once the cake has cooled, spread the ganache generously over the cake. Refrigerate the cake for half an hour. In the meantime, roll out the fondant (dust the work surface with cornstarch) and cut into the desired round donut shape. Cut out a small circle in the middle and place the fondant layer on the cake. Cut out a few more small blobs and stick them on. Line the center with fondant as well. For decoration, place small Smarties with icing on the cake as desired.