Mickey Mouse Birthday Cake
300 g flour
250 g sugar
200 g sour cream
180 g butter
50 g cocoa powder, unsweetened
1 ½ teaspoon baking powder
a pinch of salt
ca. 150 g red currant jelly
Sugar sprinkles for decorating
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
- For frosting, keep 2 cans full fat coconut cream in the fridge overnight.
- The next day, spoon the thickened coconut cream out of the can, into the mixing bowl.
- Add chopped chocolate to coconut cream.
- Attach stirring tool, set the temperature to 100 ° C, and melt the chocolate.
- Spoon the cream in a bowl and allow to set in the fridge (ca. 2-4 hours).
- Before frosting the cake, whip the cream with a balloon whisk.
- For the sponge cake, preheat oven to 165 ° C (fan forced).
- Separate eggs. Attach balloon whisk and beat the egg whites until stiff and set aside.
- Add butter and sugar to the mixing bowl and whisk until creamy. Add yolk and sour cream and whip until creamy.
- Whisk the flour, baking powder, and cocoa powder with the cream and carefully fold in the egg whites.
- Line a 20 cm springform pan and two small 12 cm springform pans with parchment paper.
- 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).
- Remove the cake from the oven and leave to cool on a wire rack.
- 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.
- Half the cakes. Cover one side with redcurrant jelly and the other side with chocolate cream and sandwich the cakes together.
- Repeat the process with the smaller cakes.
- Frost the cakes with the remaining chocolate cream and decorate the top with sprinkles.
Baked in partnership with Kenwood Switzerland