Spider Cake

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Directions

1. 1

   Roughly chop 200 g chocolate and melt over a warm water bath while stirring. Leave to cool. Separate 8 eggs. Mix 150 g fat, 150 g sugar, 1 packet vanilla sugar and 1 pinch of salt with the whisks of the hand mixer until creamy. Stir in the egg yolks one after the other. Add melted chocolate and stir in. Mix 150 g flour and 1 slightly heaped teaspoon baking powder and stir in. Beat the egg whites until stiff, adding 25 g sugar at the end. fold in 2-3 portions of beaten egg whites

2. 2

   Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Fill in the dough and smooth it down. Bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Let the cake cool down in the tin for about 15 minutes. Then remove from the tin and let it cool down on a cake rack for about 3 hours. Bake a second cake from the remaining ingredients and let it cool down as well

3. 3

   Warm the jelly and stir until smooth. Use a cake ring to cut out 2 smaller cakes (18 Ø each) from the two cakes. Spread the surface of one cake with jelly and place the 2 cakes on top. Coat the whole cake all around with jelly. Knead the marzipan and icing sugar and roll out on a large sheet of baking paper (or on a work surface dusted with icing sugar) to form a strip 13-14 cm wide and 62-63 cm long. Straighten the edges so that the strip is about 12 cm wide and 62 cm long (height and circumference of the cake). Roll up the strip, place around the cake and press well

4. 4

   Roughly chop the white couverture and melt it over a warm water bath. Place the cake on a cake rack and cover with the couverture. Leave to set in a cool place or in the refrigerator for 2-3 hours

5. 5

   Coarsely chop 400 g of dark chocolate coating and melt over a warm water bath. Finely crumble cut-off cake edges. Mix the couverture well with approx. 2/3 of the cake crumbs. (Use the remaining crumbs for other purposes) Form a large ball (slightly oval) for the spider body and a very small, round ball for the head. Chill both balls for 1-2 hours

6. 6

   Coarsely chop 200 g of dark chocolate coating and melt over a warm water bath. Leave 5-6 tablespoons of chocolate coating in the bowl, cover the body and head of the spider with the remaining chocolate coating. Chill for about 1 hour

7. 7

   Warm up the remaining couverture again. Cut a piping bag a little shorter, add the couverture and cut off a small tip. Spray the chocolate coating onto the cake as cobwebs (if necessary, slant or hold the cake at an angle). Decorate with silver balls as small dew drops. Chill the cake for about 30 minutes. Put the spider together on the cake. Spray small dots onto the spider body. Then glue 2 silver beads as eyes with chocolate. Cut and bend 8 legs and 2 feelers/pliers from whistle wire and push them carefully under the spider body. Store in a cool, dry place until the party

8. 8

   waiting time approx. 6 hours