John Myers
Ingredients for 1 servings:
- 160 g flour
- 40 g cornstarch
- 3 tsp, leveled baking powder
- 200 g sugar
- 1 packet of vanilla sugar
- 180 g butter, soft
- 4 eggs
- 100 g chocolate sprinkles
- 200 g jam, cherry
- 2 packs of Dr. Oetker Paradiescreme Chocolate
- 400 ml whipped cream
- 150 ml milk
- 50 g chocolate, white
- 20 biscuits (butter biscuits) with animal motifs
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
This cake will tame any rascal
Preheat the oven (electric: 180°C, fan: 160°C, gas mark 2-3). For the dough, mix the flour with the cornstarch and baking powder. Add the sugar, vanilla sugar, butter and eggs. Using the whisk attachment of a hand mixer, mix the ingredients briefly on the lowest speed, then on the highest speed for about 2 minutes until a smooth dough forms. Finally, briefly stir in the chocolate sprinkles. Pour the dough onto a greased baking sheet (30 x 40 cm) and smooth it out. Place the baking sheet in the oven and bake for about 20 minutes. Place the baking sheet on a wire rack. Let the cake cool. For the topping, spread the jam evenly over the pastry base. Prepare the Paradies Creme according to the package instructions, but with 400 ml of cream and 150 ml milk. Pour the cream onto the base and smooth it out. Divide the cake surface into 20 pieces. For decoration and garnish, break the chocolate into pieces and melt it in a small saucepan over low heat in a bain-marie. Place the chocolate in a small freezer bag and cut off a small corner. Pipe chocolate over the sliced pieces, leaving about 1 cm free at the edges. Place identical cookies on each sliced cake. Refrigerate the cake until ready to serve. Tip: The base can be frozen.
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