Coke bottle cake

Ingredients for 1 servings:

• 600 g dark chocolate coating or other
• 150 ml coffee, strong, cooled
• 1 kg mascarpone
• 400 ml whipped cream
• 300 g low-fat curd cheese
• Vanilla extract
• 150 g powdered sugar
• 150 g raspberries, frozen
• 200 g ladyfingers
• Fondant, red or red modeling chocolate
• Food coloring (powder), white

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

For the cake you will need an empty 1.5 liter Coke bottle. First, melt 400g of the chocolate coating over a pan of warm water on medium heat. Remove the label from the bottle and keep it for later. Cut the bottle in half and stick it back together with Tesa tape. Remove the chocolate coating from the water bath and stir in the remaining chocolate coating until it is well dissolved. Using a funnel, pour the chocolate coating into the well-dried bottle, leaving a little extra, and close the lid. Roll the chocolate up evenly and then place it in the refrigerator. Very carefully loosen the bottle and cut a hole in the chocolate coating. Keep the lid of the hole. It is best to store it in the refrigerator in the meantime; the lid must not melt! For the filling, mix the mascarpone with the cream, add the powdered sugar, vanilla, and quark. Pipe some cream into the bottle using a piping bag, dip the sponge fingers into the coffee, and spread it on top. Distribute the raspberries on top of the sponge fingers and finish layering. Replace the cut-out lid and seal it around the edge with a little chocolate coating. Use the red fondant to make the label and write on it with powdered ink and the real label. Finally, adhere it with icing sugar and refrigerate.