Milka Cow Cake

Ingredients for 1 servings:

• 400 g chocolate (Alpine milk chocolate)
• 100 g chocolate, white
• 1 pack of Viennese base, dark, 3-ply
• 225 g butter biscuits
• 130 g butter
• 1 pack of cake cream (vanilla flavor)
• 250 ml milk
• 100 g dark chocolate drops
• 3 packs of cream stiffener
• 3 cups of whipped cream (200 g each)
• 200 g milk chocolate sprinkles
• Fondant, white, pink and black

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours 20 minutes; Total time approx. 13 hours 50 minutes

No baking

Prepare the day before: Line the bottom of a springform pan with a sheet of baking paper and clamp the pan securely in place. Melt 150g of Alpine milk chocolate over a bain-marie and spread it evenly in the springform pan. Then melt the 100g of white chocolate in a separate bowl over a bain-marie. Using a tablespoon, spread this chocolate over the Alpine milk chocolate in a cow-spot pattern. Refrigerate overnight. Make ears from the white and pink fondant, eyes from the white and black fondant, and finally a snout from pink fondant. Place everything on a plate dusted with powdered sugar and refrigerate overnight. For the chocolate cream, put all the whipped cream in a saucepan and heat, but do not bring to a boil. Chop 250g of Alpine milk chocolate and melt it in the cream. Refrigerate overnight. The next day: For the biscuit base, place a springform pan without the bottom on a cake plate. Place the butter cookies in a large freezer bag and seal the bag tightly. Finely crush the butter cookies with a rolling pin. Meanwhile, melt the butter in a saucepan. Then mix the cookie crumbs into the melted butter. Pour the butter cookie mixture into the springform pan and spread it out to form an even base. Press the mixture down firmly with a tablespoon and place the cake plate in the refrigerator for about 20 minutes. For the vanilla cream, beat the cake cream powder with the milk according to the package instructions. For the chocolate cream, remove the chocolate cream made the day before from the refrigerator and pour it into a mixing bowl. Using a hand mixer, briefly beat in the cream stiffener on the lowest speed, then continue beating on the highest speed until the cream is stiff. Divide the chocolate cream into two equal portions. Set one half aside and fold the chocolate chips into the other half. Assemble the cake: Take the butter biscuit base out of the fridge and spread some of the vanilla cream on it, but don’t use all of it. Place a layer of the Viennese base on top and press down lightly. Using a tablespoon, spread some of the vanilla cream on the base in a cow-spot pattern and fill the rest with the chocolate cream and chocolate chips. Spread it evenly and place the second Viennese base on top. Repeat this process once more, using up the rest of the vanilla cream and chocolate cream with chocolate chips. Now place the third Viennese base on top. Spread this with some of the chocolate cream without the chocolate chips. Take the topping prepared the day before out of the fridge, carefully remove it from the baking paper and place it on the cake. Place the cake in the fridge for about 2 hours. Keep the remaining chocolate cream in the fridge while it cools. After the cooling time, use a long knife to loosen the cake from the springform pan and carefully lift it off. Spread the remaining chocolate cream generously around the edge of the cake and decorate with chocolate sprinkles. Finally, add the ears, eyes, and snout.