Lion cake

Ingredients for 1 servings:

• 4 eggs
• 75 g sugar
• 1 packet of vanilla sugar
• 120 g flour
• 1 tsp baking powder
• 20 g baking cocoa
• 160 g white chocolate coating
• 90 g cereal (Lion Cereals)
• 500 ml whipped cream
• 2 packets of vanilla sugar
• 2 sachets of Gelatinefix
• 6 chocolate bars (Lion)
• 1 can condensed milk, sweetened
• 250 ml cream
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• 2 chocolate bars (Lion)
• n. B. Cereals (Lion Cereals)

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 6 hours; Total time approx. 16 hours 30 minutes

Prepare the caramel the day before. To do this, boil the can of Milchmädchen in water for 5 hours. Keep adding more water as it evaporates. Let the caramel cool. For the sponge cake, separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks, the sachet of vanilla sugar, and the sugar until fluffy. Then sift in the flour, baking powder, and cocoa powder and carefully fold into the egg mixture. Finally, fold in the beaten egg whites. Pour the batter into a springform pan lined with baking paper and bake for 25 minutes at 180°C (top/bottom heat). Let the finished sponge cake cool. Now prepare the crunchy base. Melt the white chocolate coating. Add the cereal to the melted chocolate. Mix everything well. Pour the chocolate mixture onto a cake plate lined with baking paper and chill for 25 minutes. For the cream, chop the chocolate bars. A stand mixer is best for this. Briefly whip the whipped cream and vanilla sugar, then add the two sachets of gelatin fix and beat everything until stiff peaks form. Now add the crushed chocolate bars to the cream and mix everything well. To layer the cake, take the crunchy base out of the fridge and leave the cake ring around the base. Cut the sponge cake horizontally. Spread the liquid caramel from the can onto the crunchy base, then place the bottom part of the sponge cake on the caramel. Spread the cream onto the sponge cake and place the top part of the cake layer on top, pressing it down lightly. Now chill the cake for an hour. In the meantime, briefly whip the cream for decoration and then whip it with the cream stabilizer and vanilla sugar until stiff peaks form. After an hour, take the cake out of the fridge and carefully remove the cake ring. Now spread the whipped cream over the sponge cake and up the sides. Then cut the chocolate bars into pieces and arrange them on the cake. Sprinkle some cereal on the sides and on top as an extra.