Hippo cake

Ingredients for 1 servings:

• 6 m.-sized eggs
• 100 g sugar
• 175 g wheat flour
• 1 tsp, leveled baking powder
• 100 g block chocolate
• 100 g butter
• Fat for the mold
• 5 chocolate bars (Happy Hippos)
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• 400 ml whipped cream
• 10 chocolate bars (Happy Hippos)
• e.g. hazelnuts, chocolate, brittle

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 20 minutes

is a great hit at children’s birthday parties

Dough: Melt the butter and let it cool; it should no longer be hot. Roughly chop the chocolate. Grease the bottom of a 26cm springform pan or line it with baking paper. Preheat the oven to 180°C (top/bottom heat). Beat the eggs and sugar for several minutes until foamy. Mix the flour and baking powder, sift half onto the egg mixture, and mix briefly on the lowest setting, then add the butter. Sift the other half of the flour on top and fold in. Finally, carefully fold in the chopped chocolate. Pour the dough into the springform pan and bake for about 35 minutes. Remove the sponge cake from the pan, turn it out onto a wire rack, and let it cool. Once cool, cut it in half horizontally. Filling: Chop the 5 hippo cakes in a bowl and spread them on the bottom layer. Whip the cream with the vanilla sugar and cream stabilizer until stiff peaks form. Spread about half of this mixture onto the hippo cakes, then place the second layer on top. Place some of the remaining cream into a piping bag fitted with a large star nozzle. Spread the remaining cream over the cake’s edges and surface. Decoration: Pipe 10 cream puffs onto the cake’s surface. Then place the 10 Happy Hippos on the cream puffs and sprinkle with hazelnuts, chocolate, or praline, as desired.