Mickey Mouse Birthday Cake

Nov 18, 2018 | Fall, Recipes, Sweets, Vegetarian, Winter | 0 comments

Ingredients:

300 g flour
250 g  sugar
200 g sour cream
180 g butter
3 eggs
50 g cocoa powder, unsweetened
1 ½ teaspoon baking powder
a pinch of salt
ca. 150 g red currant jelly
Sugar sprinkles for decorating

Frosting:

400 g coconut cream (2 cans)
150 g dark chocolate, chopped
150 g milk chocolate, chopped

Prep.time cake: 12 minutes

Prep.time frosting: ca. 12 hours

Baking time: 25-35 minutes

You’ll need: Stirring tool, K-Beater. Balloon Whisk

 

Method: 

 

  1. For frosting, keep 2 cans full fat coconut cream in the fridge overnight.
  2. The next day, spoon the thickened coconut cream out of the can, into the mixing bowl.
  3. Add chopped chocolate to coconut cream.
  4. Attach stirring tool, set the temperature to 100 ° C, and melt the chocolate.
  5. Spoon the cream in a bowl and allow to set in the fridge (ca. 2-4 hours).
  6. Before frosting the cake, whip the cream with a balloon whisk.
  7. For the sponge cake, preheat oven to 165 ° C (fan forced).
  8. Separate eggs. Attach balloon whisk and beat the egg whites until stiff and set aside.
  9. Add butter and sugar to the mixing bowl and whisk until creamy. Add yolk and sour cream and whip until creamy.
  10. Whisk the flour, baking powder, and cocoa powder with the cream and carefully fold in the egg whites.
  11. Line a 20 cm springform pan and two small 12 cm springform pans with parchment paper.
  12. Divide the batter among the baking pans, smooth the top with a spoon and bake in the preheated oven (the larger cake ca. 35 minutes, the smaller ones about 25 minutes).
  13. Remove the cake from the oven and leave to cool on a wire rack.
  14. Cut off a corner of the smaller cakes so that they fit exactly to the big one. These are going to be the ears of Mickey Mouse.
  15. Half the cakes. Cover one side with redcurrant jelly and the other side with chocolate cream and sandwich the cakes together.
  16. Repeat the process with the smaller cakes.
  17. Frost the cakes with the remaining chocolate cream and decorate the top with sprinkles.

 

Baked in partnership with Kenwood Switzerland

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