Minion cake with Kinder chocolate cream

Ingredients for 1 servings:

• 3 cups of whipped cream (250 ml each)
• 350 g Kinder chocolate
• 2 cups of whipped cream (250 ml each)
• 6 eggs
• 500 g icing sugar
• 2 packets of vanilla sugar
• 500 g flour, smooth
• 1 packet of baking powder
• 6 tbsp milk
• 1 ½ kg fondant, yellow
• 250 g fondant, black
• 250 g fondant, brown
• 250 g fondant, white
• 250 g fondant, grey or silver
• Fat for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 15 hours 10 minutes

a little calorie bomb, but super tasty

For the cream, slowly melt the Kinder chocolate in the whipped cream, bring to a boil briefly, and then chill in the refrigerator overnight. The next day, whip the whipped cream and Kinder chocolate mixture until stiff peaks form. Make two bases from the dough ingredients. For one base, separate 3 eggs and beat the egg whites until stiff peaks form. Then beat 1 cup of whipped cream until semi-stiff and add the egg yolks, 250g of icing sugar, and 1 packet of vanilla sugar. Mix 250g of flour with 1/2 packet of baking powder and stir this into the batter. Then stir in 3 tablespoons of milk and carefully fold in the egg whites. Grease a round springform pan (24-26 cm), pour in the batter, and bake at 175°C for about 50 minutes. It’s best to use a skewer or knitting needle to check that the base is cooked through. If nothing sticks, it’s perfect. Place the two separate bases on top of each other. Spread the Kinder chocolate cream between the layers, as well as on top and sides of the cake, and chill the cake for about 30 minutes. Once the cake has cooled, roll out the yellow fondant, place it over the cake, and press it down lightly. Then, shape the eyes, mouth, and hair from the other fondant pieces and place them on top. If you have any problems with the adhesion, simply apply a little water to the desired area and place the fondant on top – it will adhere perfectly.