Kiss cake for friends
easy
105 mins
105 mins
Ingredients
- 7-10 Tbsp nut chocolates, e.g. "Ferrero Küßchen"
- 7-10 Tbsp (substitute 150 g whole milk chocolate +
- 7-10 Tbsp 100 g hazelnut kernels)
- 175 g soft butter/margarine
- 120 g + 1-2 Tbsp Zucker
- 1 package Vanillin sugar
- 1 pinch salt, 3 eggs (Gr. M)
- 75 g + 100 g ground hazelnuts
- 250 g flour, 3 teaspoons baking powder
- 4-5 Tbsp milk, fat for the mould
- 500 g Whipped cream
- 1 package Sauce powder "Vanilla"
- 7-10 Tbsp (without boiling; for 1/4 l liquid)
- 50 g Whole milk couverture
- 7-10 Tbsp red wine gum hearts
- 1 small freezer bag
Directions
- 1
Coarsely chop the chocolates, except for 8 pieces. Cream fat, 120 g sugar, vanillin sugar and salt. Stir in eggs one by one. Mix 75 g nuts, flour and baking powder. Stir in alternately with the milk. Fold in chopped chocolates
- 2
Spread the dough into a greased springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 175 °C / convection oven: 150 °C / gas: level 2) for about 45 minutes. Let them cool down
- 3
Cut the bottom in half horizontally once. Whip the cream until stiff, while pouring in 1-2 tbsp. sugar and sauce powder. Fold in 100 g nuts. Spread half of the nut cream on the lower cake base. Place the second cake layer on top and spread the rest of the nut cream on top. Chill for about 1 hour.
- 4
Chop the couverture and melt in a hot water bath. Pour into a freezer bag, cut off a small corner. Spray a big heart on the cake and let it dry. Halve the rest of the chocolates. Decorate kiss cake with praline halves and wine gum hearts
Nutrition Facts
410 kcal
28 g
29 g
6 g
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