Chocolate Kiss Cake

Ingredients

Directions

1. 1

   Cover 2 baking trays with baking paper and draw a circle (26 cm Ø) on each. Beat the egg white and salt until very stiff, adding sugar and cornstarch. Pour meringue mixture into a piping bag with a large perforated spout.

2. 2

   Spray the recorded cresia spirally. Let both bottoms dry in the preheated oven (electric cooker: 80 °C / gas: level 1) with slightly opened oven door for approx. 1 1/2 hours. Soak gelatine in cold water.

3. 3

   Whip the cream until stiff. Squeeze the gelatine and dissolve in a little cream over a mild heat. Fold into the rest of the cream. Pour approx. 1/3 of the cream into a small piping bag and set aside for decoration.

4. 4

   Remove the waffle base from 25 Mini-Dickmann "s and put them aside. Add the Mini Dickmann's to the cream, stir in a little and spread the mixture on a meringue base. Press the edges of the waffles against the cream, place the second meringue base on the cake and press down gently.

5. 5

   Spray the remaining cream onto the cake as spots. Decorate with remaining Dickmann "s (without the waffle base). Put the cake in a cool place for about 2 hours. Dust with cocoa as desired. Makes 12 pieces.