John Myers
Contents
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Ingredients
For the ground
- 50 g Sugar
- 50 g Flour smooth
- 50 g Food starch
- 2 tsp Baking powder
- 2 tbsp Cocoa powder
- 3 packet Eggs
For the chocolate cream
- 500 ml Whipped cream
- 200 g Whole milk couverture
- 100 g Chocolate shavings
- 1 Sachet Vanilla sugar
For decoration
- 2,5 packet Kit-Kat mini's
- 3 packet Smartis
- 50 g Whole milk couverture
Instructions
- Separate the eggs. Beat the egg whites until stiff. Mix the egg yolks with sugar until foamy. Loosely stir in the flour, cornstarch, cocoa, salt and baking powder, alternating with the egg white. Pour the dough into a baking paper-lined mold (24cm) and bake in the oven at 180 ° for 25 minutes. Bake and let cool down.
- Melt the chocolate. Beat the cream with vanilla sugar until stiff. Put 4 tablespoons of cream aside. Fold the melted chocolate into the rest of the cream and mix in the chocolate shavings.
- Cut the bottom crosswise once. Put a bottom on a plate and put a ring around it. Put the chocolate cream on the bottom and smooth it out. Place the second layer on top and brush with the cream. Sprinkle half a pack of Smarties over it and press a little hard. Let it set in the refrigerator for half an hour.
- For the edge decoration, let the chocolate melt. Spread some chocolate on the smooth side of the Kit-Kat and stick it on the edge of the cake. Continue until the cake has a wall around it. Glue the sugar flowers with the rest of the chocolate onto the Kit-Kats Let the refrigerator solidify.
Nutrition
Serving: 100gCalories: 323kcalCarbohydrates: 59.4gProtein: 6.2gFat: 6.4g
