Mikado cake with colourful chocolate lentils

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   eggs, sugar, vanilla sugar and 1 prs. salt for about 5-8 minutes until thick and creamy. Melt the chocolate and butter in a bain-marie and let it cool down briefly, then gradually add to the egg-sugar mixture.

2. 2

   Mix and stir in flour, cocoa, baking powder and the nuts. Pour the dough into a greased baking tin and bake in a preheated oven at 170 degrees convection oven for about 75-90 minutes (don't forget to test with sticks).

3. 3

   The cake is still slightly moist inside and very juicy. Let the cake cool down well.

4. 4

   Now the exciting part begins. Put the cake on its destination (cake plate or similar), because it cannot be moved afterwards / only very badly. Melt the chocolate in a water bath, let it cool down for 5 minutes and then brush the edge generously with the chocolate.

5. 5

   Let the chocolate dry for about 5 minutes and in the meantime put the Mikado sticks ready (you may have to shorten them a little depending on the height of your cake. They should protrude about 1-2cm above the cake so that the Smarties® find a nice place and do not slide down).

6. 6

   Now press the sticks into the brushed chocolate edge. You should work very quickly to prevent the chocolate around the sticks from getting too warm and slipping away. Then tie the prepared gift ribbon tightly around the cake and the sticks ( be careful that they don't break).

7. 7

   Brush the rest of the chocolate onto the cake and let it dry again briefly. Now spread the Smarties® loosely on the cake. Afterwards let it set for about 2 hours in a cooler place.