Gluten-free Halloween Cake

Beat the egg whites with a pinch of salt until stiff. Mix egg yolks, vanilla sugar and sugar until frothy. Stir for a few minutes until it's really frothy. Add flour, xanthan gum, baking powder, psyllium, starch and yoghurt to the egg yolk mixture and stir well. Finally fold in the egg whites and place everything in a greasy cake pan or a cake pan lined with baking paper. The dough is enough for a round shape 26 in diameter or, like mine, as a loaf pan. Bake everything at 170 degrees for about 60 minutes and do the wooden stick test. In order for the fondant to stick and not get soggy from the cake itself, the cake needs a "coating". After cooling, the cake is first covered with this coating, here a chocolate buttercream, before the Halloween cake can be decorated.

Chop the chocolate and place in a bowl. Bring the cream to the boil and pour over the chocolate flakes and let stand. After a few minutes, slowly stir the chocolate with the cream. Let cool for a few minutes. Mix the butter, powdered sugar, vanilla sugar and cocoa slowly and whip until creamy. Pour the cooled chocolate cream into the butter and powdered sugar mixture and whip for a few minutes until the chocolate butter cream changes color! The chocolate buttercream will get lighter and really creamy. Now coat the cooled cake or Halloween cake with the chocolate buttercream and let it cool down.

Once the chocolate buttercream has gotten cold and has become "hard" on the Halloween cake, you can start decorating. The fondant is actually like the dough in the past - the longer you kneaded the dough in your hand, the softer it became. The properties of the fondant are the same! Knead the fondant well so that it becomes malleable. Figures, such as B the ghosts on my Halloween cake can simply shape them when the fondant has softened. It is best to roll out the fondant blanket on a work surface lightly powdered with cornstarch. It is best not to use a rolling pin but a bottle or something similar. Sprinkle a little starch on the work surface and slowly roll out the fondant and remove it from the work surface again and again. Make sure, however, that you don't have any starch on your hands or that the fondant otherwise comes into contact with the starch - this will cause stains. Then they roll the fondant over their Halloween cake like a marzipan blanket and slowly press it down from top to bottom. You can either adapt the fondant blanket exactly to your cake or put the protruding fondant in "folds" - then it looks like a blanket. Now put your Halloween cake in the fridge to dry. The fondant will set and all the decorative parts are well connected. The fondant must not come into contact with moisture, otherwise it will dissolve!