Monster Cake

AUTHOR
Benton Mccarty
DIFFICULTY
very easy
RATING
4 1
COOK TIME
120 mins
TOTAL TIME
120 mins

Ingredients

Servings: 16
  • 3 Eggs (size M)
  • 1 package Vanillin sugar
  • 175 g Sugar
  • 100 ml Orange lemonade
  • 7-10 Tbsp Juice of 1 lemon
  • 75 ml Oil
  • 125 g Schmand
  • 300 g Flour
  • 1 package Baking Powder
  • 125 g soft butter
  • 450 g Double cream cream cheese
  • 7-10 Tbsp Orange food colouring as paste
  • 125 g Icing sugar
  • 100 g white couverture
  • 75 g Dark chocolate coating
  • 6 Lollipop's "Orange Flavor"
  • 7-10 Tbsp Fat and flour
  • 7-10 Tbsp Aluminium foil
  • 7-10 Tbsp Disposable piping bag

Directions

  1. 1

    Beat the eggs, vanilla sugar and sugar with the whisk of the hand mixer until thick and creamy. Add lemonade, juice, oil and sour cream and stir in. Mix flour and baking powder and stir in portions. Pour into a greased springform pan (approx. 18 cm Ø), dust with flour. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 65 minutes. If necessary, cover with foil after about 40 minutes of baking time. Take the cake out of the oven, place on a cake rack, let it cool down

  2. 2

    Cream butter with the whisk of the hand mixer. Stir in cream cheese and food colouring. Gradually stir in icing sugar. Remove the cake from the tin and spread with about 1/3 of the cream. Place on a cake plate. Pour the rest of the cream into a piping bag with a small perforated nozzle. Spray the "monster skin" starting from the middle. Put it in a cold place

  3. 3

    Chop the couverture separately. Remove the lollipops from the packaging. Pour the couverture into 1 piping bag each. Decorate lollipops and cake with them. Allow to set. Stick the lollipops into the cake as eyes

  4. 4

    waiting time approx. 4 hours

Nutrition Facts

KCAL
460 kcal
CARBS
44 g
FATS
27 g
PROTEINS
8 g