Swimming pool cake

Ingredients for 1 servings:

• 250 g flour
• 180 g sugar
• 1 packet of vanilla sugar
• ½ pack of baking powder
• 1 pinch of salt
• 150 g sour cream
• 180 g butter, soft
• 2 eggs
• 100 g chocolate shavings
• 150 g dark chocolate
• 150 ml cream
• 23 chocolate bars (Kit-Kat Mini)
• 1 can of sugar pearls, blue
• 1 can sugar pearls, sand-colored
• 6 sweets (peach rings)
• 13 gummy bears and 3 paper parasols

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 35 minutes; Total time approx. 4 hours 35 minutes

For a 24 cm springform pan, makes about 12 pieces

First, cream the butter with the sugar and vanilla sugar until fluffy. Then add the eggs and beat until smooth. Stir in the sour cream. Mix the flour, salt and baking powder and gradually stir in. Finally, fold in the chocolate shavings. Pour the batter into a greased 24 cm springform pan and bake at 180 degrees Celsius (convection oven) for about 35 minutes. Turn the cake out and let it cool completely. In the meantime, prepare the ganache. Bring the cream to a boil and pour it over the chopped chocolate. Stir occasionally until the chocolate is nicely melted. Then chill until spreadable. It can then be spread around and on the cake. Place the Kit Kat upright around the cake. Tie a pretty ribbon around it to hold it in place. Spread the sugar pearls, 2/3 blue and 1/3 sand-colored, on the cake. Arrange the peach rings on the blue side and place a gummy bear in each one. Place the paper umbrellas on the light side and scatter a few gummy bears underneath. Once the decoration is complete, refrigerate the cake until the chocolate has set. For a 24 cm springform pan, this yields approximately 12 pieces.