Minion cake with cherries and nut-nougat cream filling

Ingredients for 1 servings:

• 6 medium-sized eggs, room temperature
• 4 tbsp water, hot
• 250 g sugar
• 2 packets of vanilla sugar
• 250 g flour
• 2 tsp, leveled baking powder
• 60 g butter
• 500 g milk chocolate
• 200 ml whipped cream
• 400 ml milk
• 4 tbsp, heaped cornstarch
• 3 tbsp sugar
• 200 g hazelnut nougat cream
• 1 jar cherry(s)
• 1.100 g fondant, yellow
• 250 g fondant, blue
• 250 g fondant, black
• 100 g fondant, white

Instructions

Working time approx. 4 hours; Rest period approx. 1 day; Cooking/baking time approx. 40 minutes; Total time approx. 1 day 4 hours 40 minutes

Prepare the ganache the day before. You can also bake the cake the day before. Line a baking sheet with baking paper and place a 24 x 36 cm baking frame on it. Preheat the oven to 180 degrees Celsius or 160 degrees Celsius using a fan oven. Dough: Melt the butter in a saucepan and let it cool. Beat the eggs and hot water in a mixing bowl with a mixer fitted with beaters on high for 1 minute until fluffy. Sprinkle in the sugar mixed with vanilla sugar, stirring continuously for 1 minute. Beat the mixture for 2 minutes. Stir in the melted, cooled butter. Mix the flour with the baking powder and mix briefly on the lowest speed. Pour the batter into the baking frame and smooth it down. Place the baking frame on the baking sheet directly into the lower third of the preheated oven and bake for approximately 30-40 minutes. Do the skewer test. Let the finished cake cool completely, ideally overnight. Cut the corners of the cake into rounds and then cut horizontally for the filling. Ganache: Chop the chocolate. Bring the cream to a boil, remove from the heat, and immediately add the chocolate, ensuring it is completely covered with cream. Melt for 3-5 minutes. Mix thoroughly with a spoon. Let it sit at room temperature for a day. If it’s too solid, stir briefly with a mixer. Filling: For the filling, drain the cherries. Make a pudding from the milk, cornstarch, and sugar. Remove from the heat and stir in the hazelnut spread. If the mixture is too runny, refrigerate it for about 30 minutes. Spread the spread over the bottom layer. Add the cherries and place the second layer on top. If necessary, refrigerate for an hour. Spread the ganache and refrigerate for 1-2 hours. Roll out the yellow fondant to twice the size of the cake, place it over the cake, and adjust to fit. Cut dungarees from the blue fondant, place them on top, and adjust to fit. Cut out the suspenders and place them on the cake. Use a drinking glass to cut out the eyes and glasses. For the glasses, mix white and black fondant. Cut out the temples and hair and place them on the cake.