Cemetery cake
very easy
90 mins
90 mins
Ingredients
- 250 g soft butter or margarine
- 300 g Sugar
- 1 package Vanillin sugar
- 6 Eggs (size M)
- 500 g Flour
- 1 package Baking Powder
- 100 g Cacao powder
- 500 g Whipped cream
- 200 g Dark chocolate coating
- 100 g white couverture
- 15 g Coconut oil
- 2-3 TABLESPOONS Sal ammonia pastilles
- 7-10 Tbsp Fat and flour
- 7-10 Tbsp Disposable piping bag
- 7-10 Tbsp battery-operated tea light
- 7-10 Tbsp Plastic figures
Directions
- 1
Cream the fat in pieces, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, baking powder and cocoa. Stir cream first, then the flour mixture into the egg mixture. Pour the dough into a greased, floured fat pan of the oven (approx. 32 x 39 cm) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Let it cool down on a cake rack
- 2
Chop the chocolate coating separately. Melt both varieties over a warm water bath, adding coconut oil to the dark chocolate coating. Cut off about 1/4 from the cake plate. Cut out several gravestones and a cross from this quarter. Crumble the remains coarsely. Cover the gravestones with dark chocolate coating. Leave to dry. Pour white couverture into a piping bag and decorate the gravestones with it. Leave to dry
- 3
Remove the remaining cake plate from the fat pan. Glue the tombstones to the cake plate with the remaining chocolate coating. If necessary, hollow out a small hollow in front of the largest gravestone for a tea light and place the tea light inside. Sprinkle sal ammonia pastilles as a path between the gravestones. Spread cake crumbs as earth on the cake plate. Decorate as you like with plastic figures
- 4
waiting time approx. 3 hours
Nutrition Facts
380 kcal
37 g
23 g
6 g
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