Birthday Cake for poker Freak

Dough:

1. Beat the fat until frothy and gradually stir in the sugar, vanilla sugar, salt and eggs. Keep stirring until a creamy mixture has formed.
2. Mix the flour, cornstarch and baking powder and gradually sift over the butter mixture and stir in.
3. Preheat the oven to 200 °. Cut 8 equal-sized rectangles (approx. 50 x 35) out of baking paper. Draw an oval of 30 x 18 cm on each of them. But it shouldn’t be egg-shaped, but rather look like a rectangle with strongly rounded corners. 1 Do not brush the template with dough afterwards, but cut it out. If necessary, the cut-out oval can be used as a template for the fondant blanket.
4. Now coat each oval drawn on the paper thinly with approx. 3 tablespoons of dough and then place the paper on the baking sheet. Bake on the middle rack for 5 – 7 minutes. Be careful, as the dough is very thin and can burn quickly. So please juggle the heat depending on your own oven. At the 1st floor, it is better to look more often.
5. During the baking time, spread the next portion of dough and then simply exchange the baking paper on the pulled out tray. The floor is ready immediately when the surface no longer shines but looks a bit dull. Then immediately bake the next one. Repeat this until the dough and preliminary drawings are used up. After removing the paper, DO NOT remove it from the thin sheet of dough, but let it cool down together. It is only solved once you put the cake together.

Filling 1:

1. Cook a pudding from all the ingredients. Remove a little of the liquid before boiling and mix the pudding powder with it. Extra sugar is not necessary, as the fruit juices are usually sweetened and the syrup anyway. After cooking, remove the pudding from the stove and let it cool down. Either cover with cling film or stir every now and then so that no skin forms.

Filling 2:

1. Crumble the chocolate and transfer to a larger saucepan. Then pour in enough cold water that half of her is still looking out. Heat everything slowly, stirring constantly so that the chocolate and water combine. (See also my recipe “Lightning Chocolate Cream Low Fat”) Put this mixture in the refrigerator and let it cool. When it is cold and has become a little firm again, use the whisk of the hand mixer to whip it into a creamy mousse. If it is too firm, just add teaspoonfuls of boiling water and keep beating. You can do this again and again, so it always stays supple during processing. (It processes a little differently than the mousse with cream), but it is not as powerful and super chocolaty.

Assembly:

1. Place the first base on a large surface with the baking paper facing up. Now carefully peel off the paper. Spread the chocolate cream thinly over the base and then with the pudding. Place the 2nd base on top (again with the paper facing up), press it down lightly with the palm of your hand and brush again first with the cream and then with the pudding. Repeat this until all the floors are used up. The top finish, however, should be the chocolate cream.

Further design:

1. If you want to give the cake a different design, you can decorate it from now on according to your own mood. Whether with rolled fondant or a marzipan blanket or another cream … there are no limits to your imagination. Furthermore, the oval shape is not mandatory. You can of course make them round or square. That just depends on the motive. In my case, an oval was required. The procedure for baking and filling remains the same.

….wen’s interessiert, hier der Poker-Tisch:

1. Make small colored amounts of the white fondant with the help of the food coloring. Roll them out thinly, cut out small circles and spread out and let them dry a little. You should do this a day in advance so that small “game chips” are made out of it.
2. Cut out small playing cards from the wafers (the large rectangular ones) with a very pointed, sharp knife (ideally a scalpel). Provide them with food colored pencils with playing card motifs.
3. Place the cut-out template (see point 3) on a flat surface and roll out the fondant thinly. Trim the protruding edges and place them on the cake with the paper facing up. Carefully peel off the paper and press the fondant on and smooth it out a little. Make the coating from the black fondant.
4. Now decorate the cake with cards and chips and ……………. done.