Chocolate almond butter cream cake

Name: Chocolate almond butter cream cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 1 (100 g) Milk chocolate bar; 3 Eggs (size M); 100 g Sugar; 75 g Flour; 75 g Cornstarch; 1 heaped Tsp baking powder; baking paper; 1 pack of Pudding powder "Vanilla Flavor"; 400 ml Milk; 60 g chopped almonds; 350 g Dark chocolate coating; 175 g soft butter; 2 heaped Tbsp Sugar; 30 g Icing sugar; 1 TEASPOON Lemon juice; 7-10 Tbsp to decorate as desired 2 marzipan roses (approx. 25 g), 7-8 marzipan leaves (15-20 g), 1 marzipan bunny (11 g), 2 sugar chicks (approx. 28 g), 1 teaspoon of decorative flowers (approx. 1 g); 7-10 Tbsp Cling film and freezer bags

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

1 (100 g) Milk chocolate bar
3 Eggs (size M)
100 g Sugar
75 g Flour
75 g Cornstarch
1 heaped Tsp baking powder
baking paper
1 pack of Pudding powder "Vanilla Flavor"
400 ml Milk
60 g chopped almonds
350 g Dark chocolate coating
175 g soft butter
2 heaped Tbsp Sugar
30 g Icing sugar
1 TEASPOON Lemon juice
7-10 Tbsp to decorate as desired 2 marzipan roses (approx. 25 g), 7-8 marzipan leaves (15-20 g), 1 marzipan bunny (11 g), 2 sugar chicks (approx. 28 g), 1 teaspoon of decorative flowers (approx. 1 g)
7-10 Tbsp Cling film and freezer bags

Directions

1
Chopping chocolate. Separate eggs, beat egg whites and 3 tablespoons of cold water until stiff. Gradually add sugar while stirring. Stir in egg yolk. Mix flour, cornstarch and baking powder and sieve onto the egg foam mixture.
2
Add the chocolate and fold everything in loosely. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in the preheated oven (electric: 175°C/ gas: level 2) for about 25 minutes.
3
Let it cool down. In the meantime, stir the pudding powder and 5 tablespoons of milk until smooth. Bring the rest of the milk to the boil, add the pudding powder while stirring and bring to the boil again briefly. Pour into a bowl, cover with cling film and allow to cool.
4
Roast the almonds in a dry pan and let them cool down. Coarsely chop the chocolate coating and melt it on a hot water bath. Let it cool down. Cut the sponge cake base twice. Whip butter and sugar until creamy white and the sugar has dissolved.
5
Stir the pudding well and add it to the butter by the spoonful. Finally, briefly stir in the almonds. Spread half of the buttercream on the lowest base. Place the middle cake layer on top, spread with the remaining cream and cover with the third cake layer.
6
Chill for about 15 minutes. Warm up the chocolate coating again. Spread the cake with a little chocolate coating all around. Place in a cool place for 5-10 minutes, then cover with the remaining chocolate coating. Let it set. Mix icing sugar and lemon juice and put into a freezer bag.
7
Cut off a small corner. Write "Veselé Velikonoce"/ or "Wesotego Alleluja" on the cake. Decorate with marzipan flowers, leaves, chicks or rabbits. Sprinkle with sugar flowers.
8
Results in about 16 pieces.