John Myers
Contents
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Ingredients
ground
- 4 piece Eggs size M
- 200 g Sugar fine
- 100 g Chocolate Milka
- 100 ml Milk
- 220 ml Oil
- 300 g Sifted flour
- 2 tbsp Baking cocoa
- 1 packet Baking powder
raspberry cream
- 600 ml Cream
- 40 g Sugar
- 1 packet Vanilla sugar
- 3 packet Cream stiffener
- 400 g Frozen raspberries
- Some raspberries fresh
Decoration
- 100 g Fondant, blue
- 200 g Fondant, green
- 500 g Fondant, white
- Colorful eating cords
- Chocolate letters and numbers
- Haribo flowers
- Palmin Coconut Fat
- Powdered sugar
- Water
Instructions
Bake the bottom
- Melt the chocolate with the milk in a water bath, beat the sugar with the eggs for at least 5 minutes on the highest setting. Then add chocolate milk and oil and stir in briefly. Mix flour with baking cocoa (I forgot :() and baking powder and fold in. (Briefly with the machine or with a spoon)
- Spread on a baking sheet lined with baking paper and bake at 170 ° C for approx. 20 - 30 minutes. Do not preheat the oven !!!! Since every oven ticks differently, just try the chopsticks, with my mom the dough always takes about 10 minutes longer than with me ...
- When the dough is ready, remove it from the oven and let it cool down.
- To get the shape of a sugar cone, cut the cake platter to size as follows: Measure approx. 9 cm inwards at one short end of the base and make a slight cut. Then put a long ruler or similar at an angle to the other side outwards (see photos) and cut it off, the same on the other side. This is how the two outer narrow parts, when they are put together to form a triangle, form the bottom of the sugar cone. Place this on a prepared cake plate.
Making the cream
- Puree the thawed raspberries and then strain them so that there are no more seeds in the sauce.
- Whip the cream with sugar, vanilla sugar and cream stiffener until stiff. Carefully stir in the raspberry puree.
Assemble the cake
- Spread the fresh raspberries on the cake base. Spread the cream over the fresh raspberries on the base like a dome, creating a semicircular shape. Then carefully place the large cake base over the cream heap.
Decorate
- I covered the cake with fondant, but it was bought. To do this, knead the fondant until smooth and roll it out to the desired size. (I use Palmin soft for fingers and rolling pin, then nothing sticks) Dress the cake with it, carefully smooth it out and carefully cut off any excess. I cut out small circles from the leftovers. Now you can decorate as you like. I twisted some colorful eating strings together and "tied" the school cone with them. To fix the chocolate letters and numbers, I mixed powdered sugar with water until I was very liquid and then brushed the letters with it. So they stick great on fondant. The cake platter can also be decorated as desired.
- It is a lot of work to bake such a cake, but the bright children's eyes make it good again and it is worth it :))
Nutrition
Serving: 100gCalories: 332kcalCarbohydrates: 44.5gProtein: 2.4gFat: 15.9g
