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Mini Mouse Cake

5 from 6 votes
Course Dinner
Cuisine European
Servings 20 people
Calories 257 kcal

Ingredients
 

Biscuit ground

  • 8 Eggs
  • 400 g Sugar
  • 200 g Flour
  • 70 g Food starch
  • 1 packet Baking powder
  • 2 packet Vanilla sugar
  • 2 tbsp Cocoa powder
  • 1 pinch Salt

filling

  • 2 packet Custard powder
  • 800 g Milk
  • 6 tbsp Sugar
  • 300 g Cream
  • 1 packet Cream stiffener

ornament

  • 500 g Cream
  • 2 packet Cream stiffener
  • 50 g Chocolate
  • Chocolate sprinkles
  • Food coloring
  • 1 Template
  • Sugar script

Instructions
 

  • Draw or have drawn a mouse stencil. Mine was drawn by a good friend.

dough

  • Mix the eggs with sugar until foamy until the mixture turns a nice light yellow color. Then sift all the other ingredients over them and fold them under the egg mixture. Line a deep baking sheet (AS SIZE AS THE TEMPLATE) with baking paper and fill the dough until it is smooth. Bake at 180 ° for 25-30 minutes. Let cool down.
  • Prepare the pudding according to the instructions on the package and let it cool. Beat the cream with the whipped cream until stiff and fold into the pudding.
  • Cut the base crosswise once. Spread the pudding on the lower base. Place the second base on top and put on a template. Cut out the contours.
  • For decorating, melt the chocolate. Beat the cream with the cream stiffener until stiff. Color a few spoons of cream red. Divide the remaining cream into 2 bowls and stir in the melted chocolate in one. Leave the other white.
  • Then I used the template to paint the ears, bow and forehead with chocolate cream. Spread the rest of the cake with the white cream and use the red cream for the bow and mouth. Trace the contours with sugar script.
  • The cake is a lot of work, takes time and nerves, but it is worth seeing the smiling faces of the children.

Nutrition

Serving: 100gCalories: 257kcalCarbohydrates: 34.4gProtein: 3.2gFat: 11.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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