Cute Bat – Halloween

Ingredients for 1 servings:

• 6 eggs
• 160 g sugar
• 4 tbsp water, hot
• 1 packet of vanilla sugar
• 120 g wheat flour
• 50 g cornstarch
• 30 g cocoa
• 2 tsp, leveled baking powder
• 1 packet of vanilla pudding powder
• 3 tbsp sugar
• 500 ml whole milk
• 125 g butter, soft
• 50 g sugar
• 150 g milk chocolate coating
• 100 g dark chocolate coating
• Food coloring, red
• e.g. Smarties
• n. B. almond sticks
• n. B. sugar writing

Instructions

Working time approx. 2 hours; Rest time approx. 4 hours; Cooking/baking time approx. 40 minutes; Total time approx. 6 hours 40 minutes

Chocolate sponge cake with vanilla buttercream filling in the shape of a bat, perfect for Halloween!

Line a 26 cm springform pan with baking paper. For the batter, separate the eggs. Beat the egg whites until stiff peaks, gradually adding 60 g of sugar. Chill the resulting beaten egg whites. Beat the egg yolks, hot water, and vanilla sugar with 100 g of sugar until frothy. Fold the beaten egg whites into the egg yolk mixture. Mix the flour, cornstarch, baking powder, and cocoa, sift over the foam, and then lightly fold in. Spread the batter into the prepared pan and bake in a preheated oven for approx. 40 minutes at 180 °C (top/bottom heat, fan: 160 °C). Remove from the oven and let cool. For the buttercream, mix the pudding mix with 3 tablespoons of sugar and 6 tablespoons of milk according to the package instructions. Bring the remaining milk to a boil. Stir the pudding mix into the hot milk and bring to a boil. Cook the pudding for about one minute, stirring constantly. Immediately place in a bowl and cover the entire surface with cling film. This prevents a skin from forming on the pudding. The pudding must not cool completely and set. Cream the butter with 50g of sugar until creamy. Add the lukewarm pudding a spoonful at a time, mix, and color with food coloring. Cut the sponge cake horizontally. Spread the buttercream evenly over the base. Place the second half of the sponge cake on top. Chill the cake for about 3 hours. The longer and cooler the cake rests, the easier it is to cut into the correct shape. If necessary, place it in the freezer for a short time shortly before cutting. First cut the cake vertically in half to create two semicircles. Cut an asymmetrical triangle out of the long side of each semicircle to create the points of the bat’s wings. The triangles should be the same size if possible, as they together form the body of the bat. To do this, place the triangles together with the short side facing up to form a V. This will represent the bat’s ears, so to speak. Place the semicircles with the rounded sides against the bat’s body. Chop the chocolate coating into small pieces, melt it, and cover the cake completely. Place two Smarties on top for eyes and two almond slivers for teeth. Decorate the wings and other details as desired with red icing and almond slivers. Refrigerate the cake again for about 30 minutes.