Hippopotamus cake

Ingredients for 1 servings:

• 6 m.-sized eggs
• 100 g sugar
• 175 g flour
• 1 tsp, leveled baking powder
• 100 g chocolate (block chocolate), roughly chopped
• 100 g butter, melted and cooled
• 5 sweets (Happy Hippos)
• 400 ml whipped cream
• 1 packet of vanilla sugar
• 2 packs of cream stiffener
• 4 sweets (Happy Hippos)
• e.g. chocolate, grated or ground hazelnuts

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the sponge cake, beat the eggs with a hand mixer fitted with a whisk on high speed for about 1 minute until frothy. Sprinkle in the sugar after 1 minute and beat for about another 2 minutes. Mix the flour with the baking powder, sift it onto the egg mixture and mix briefly on the lowest speed. Add the butter and mix in. Pour the batter into a greased springform pan (22 cm diameter) lined with baking paper. Place the pan on the oven rack. Bake in a preheated oven at 180°C (top/bottom heat, not preheated: gas mark 3-4) for about 35 minutes. Remove the sponge cake from the pan and turn out onto a wire rack. Peel off the baking paper and allow the base to cool. Once cooled, cut the cooled base in half horizontally once. For the filling, chop the 5 Hippo snacks in a mixing bowl. Spread the mixture over the bottom layer. Whip the cream with vanilla sugar and cream stiffener until stiff. Spread about ½ of the cream over the snack mixture and place the second layer on top. Fill a piping bag with a large star nozzle with some of the remaining cream. Spread the remaining cream over the cake’s edges and surface. Pipe 8 cream puffs onto the cake’s surface. Halve the 4 snacks lengthwise and place one snack half on each cream puff. Sprinkle a circle of grated chocolate or hazelnuts in the center of the cake. Sprinkle the edge of the cake with grated chocolate, if desired.