Elsa Fondant Cake – gluten-free

Ingredients for 12 servings:

• 500 g margarine, soft
• 560 g sugar
• 2 packets of vanilla sugar
• 16 eggs
• 2 pinches of salt
• 700 g flour, gluten-free
• 2 packs of baking powder, gluten-free
• 4 tbsp, heaped cocoa powder
• 400 g chocolate, dark
• 200 ml cream
• 2 fondant blanket(s), blue
• 1 pt. rolled fondant, white
• sugar sprinkles
• Coconut oil for hands
• possibly fat and gluten-free breadcrumbs for the molds
• possibly cornstarch for working

Instructions

Working time approx. 2 hours 20 minutes; Rest period approx. 2 days; Cooking/baking time approx. 1 hour; Total time approx. 2 days 3 hours 20 minutes

gluten-free

You will need two large and two small Bundt cake pans and muffin cups for the remaining batter. Beat the soft margarine with the sugar and vanilla sugar until fluffy. Add the eggs one at a time and mix. Add the salt and cocoa powder. Sift the flour with the baking powder and mix everything until smooth. Pour into the two Bundt cake pans. If you are not using silicone pans, please remember to grease the pans and line them with gluten-free breadcrumbs. Pour the remaining batter into the muffin cups. Bake on the middle rack at 180°C (top/bottom heat) for 1 hour. For the muffins and the small Bundt cake pan, please do the skewer test. In my oven, these take about 20-25 minutes. After baking, remove everything from the pans and let cool completely. If using ganache, the cake must be completely cold. To make the ganache, bring the cream to a boil in a saucepan and then turn off the heat. Add the chocolate to the cream and whisk vigorously until creamy and smooth. Refrigerate overnight, then beat the next day with a mixer until creamy again. Now you can begin applying the ganache. Apply the ganache in three layers. For the first layer, smooth the ganache with a knife and place the cake in the refrigerator for five minutes. Then spread another layer of ganache, smooth it with a knife, and place it back in the refrigerator for another five minutes. Spread the final layer of ganache, smooth it with a knife, and place it back in the refrigerator overnight. The next day, two hours before you want to apply the fondant, take the cake with the ganache out of the refrigerator and carefully pat away any condensation with kitchen paper. There shouldn’t be any condensation left on the cake, otherwise the fondant won’t stick and will dissolve. Remember to wrap the doll in cling film for hygiene reasons and then place it in the cake. Tip: Fondant rolls out best with starch, as it prevents sticking. Knead the blue fondant, first rubbing your hands with coconut oil and rolling them out with starch, then place it over the cake. Ideally, it should be creased like a dress. Now decorate the cake with sprinkles and the white fondant as desired. Your imagination is the limit.