Colorful mini chocolate kiss cake (Enie bakes)
60 mins
60 mins
Ingredients
- 7-10 Tbsp GROUND
- 175 g Butter
- 3 packets (75 g each) Ice cream waffles
- 7-10 Tbsp Coating
- 2 packs Mini chocolate kisses (24 pieces each)
- 7-10 Tbsp Juice of 1 lemon
- 250 g Ricotta
- 500 ml Cream
- 1 package Vanilla sugar
- 7-10 Tbsp colourful chocolate lentils
- 7-10 Tbsp Shape: square springform pan
Directions
- 1
Line the square springform pan with baking paper. Melt the butter for the bottom. Chop the ice cream waffles in a lightning chipper and mix with the liquid butter. Pour the crumb mixture into the mould, spread evenly and press firmly.
- 2
Then let it set for about 60 minutes in the refrigerator.
- 3
From 1 ½ packs of mini chocolate kisses take the waffles off and put them aside. Mash the foam and chocolate coating with a fork. Mix the mixture with lemon juice and ricotta. Whip the cream with vanilla sugar until stiff and fold half of it into the chocolate cocoa mass.
- 4
Chill the rest of the cream until further use.
- 5
Tuna fish to pieces. Mix the pasta, rocket, basil, tuna, capers and vinaigrette, leave to stand for about 5 minutes and serve
- 6
Then remove the frame, spread the edges of the cake with the remaining whipped cream and decorate with the waffles. Finally, decorate the mini chocolate cake with the remaining mini chocolate kisses and colourful chocolate lentils.
- 7
Service life: approx. 3 hours
More Delicious Recipes
