Hamburger cake

Ingredients for 1 servings:

• 500 g icing sugar, some cream
• 950 g butter
• 3 Pkt. Ready-made mix for sponge cake
• 350 g chocolate coating
• 90 ml milk
• 2 tbsp vanilla sugar
• 8 egg cookies
• 2 pieces of candy (brown M&M’s)
• 2 pieces of candy (gummy snails, make sure there are enough green ones in them, about 8-10 pieces)
• 120 ml carbonated mineral water
• Food coloring, red
• Food coloring, yellow
• 3 tbsp hazelnut brittle

Instructions

Working time approx. 1 hour; Rest time approx. 5 hours; Total time approx. 6 hours

The hit at every party

First, make two sponge cakes according to the package instructions, each with 3 eggs, 250g butter, 30ml milk, and 40ml mineral water. Bake in a springform pan according to the package instructions and let cool. Bake the third sponge cake with 3 eggs, 250g butter, 30ml milk, and 40ml mineral water in a round, ovenproof bowl that fits the diameter of the springform pan (it’s better if it’s a little narrower). This will later serve as the lid for the burger. Cover one of the two springform cakes with the chocolate coating, reserving a little of the chocolate coating (about 20g). Make the icing: Place the icing sugar, 200g butter, the vanilla sugar, and the cream in a bowl and mix gently with a mixer or whisk, then beat at full speed for about five minutes until creamy. The mixture will be crumbly at first, but will then come together. For the “tomato slices,” color a small amount of the icing red and cover 6 eggnog cookies with it. For the eyes, cover 2 eggnog cookies with white icing and place brown M&Ms on top as pupils. Divide the remaining icing into thirds, mix one portion with yellow food coloring and a drop of red to create a mustard-colored mixture, color one portion light brown with the remaining chocolate coating, and color the third third with red and yellow for ketchup colors. Place the light-colored springform cake on a sturdy surface, place green rubber snails on top as “cucumber slices,” and then place the chocolate-coated cake on top. Spread the “tomato slices” on the chocolate cake and spread the mustard and ketchup between them so that a little of it runs down the sides. Now place the last cake on top as a lid and cover with brown icing. Stick the eyes on with icing, then spread the brittle on top and press down lightly. The time required depends very much on the size of the oven and whether you have one or two springform pans. If all three cakes can be baked at once, the preparation time is reduced enormously. I baked the cakes the night before so they could cool down in peace. Once the hamburger is ready, it should rest for 4-5 hours so that the icing can dry. The whole process isn’t difficult at all; it just requires a steady hand and a bit of sensitivity. If the chocolate cake cracks/breaks a little while it’s been left out, no problem; you can quickly brush over it with a bit of chocolate coating. I always add mineral water to the cakes; this makes them even fluffier.