Sweet spiders on nut cake

Name: Sweet spiders on nut cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 28
Ingredients: 175 g Whipped cream; 600 g Dark chocolate coating; 200 g Butter; 200 g Ladyfingers; 8 Eggs (size M); 350 g Sugar; 7-10 Tbsp Salt; 1 package Vanillin sugar; 400 g ground hazelnuts; 2 TEASPOONS Baking Powder; 4 Liquorice snails; 8 round milk chocolate pralines; 8 Mini liquorice confectionery rolls; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 28

175 g Whipped cream
600 g Dark chocolate coating
200 g Butter
200 g Ladyfingers
8 Eggs (size M)
350 g Sugar
7-10 Tbsp Salt
1 package Vanillin sugar
400 g ground hazelnuts
2 TEASPOONS Baking Powder
4 Liquorice snails
8 round milk chocolate pralines
8 Mini liquorice confectionery rolls
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Boil up the cream. Chop the chocolate coating, add to the cream, remove from the heat and mix with a whisk to a smooth mixture. Stir in 50 g butter. Pour the chocolate mixture, except for 1 tbsp., into a bowl, cover with foil and chill for at least 2 hours.
2
Finely crumble the lady fingers in the universal chopper. Melt the remaining butter and let it cool down a little. Whisk eggs, 175 g sugar, salt and vanillin sugar with the whisk of the hand mixer for 8-10 minutes until thick and creamy.
3
Mix the sponge crumbs, ground hazelnuts and baking powder, carefully fold into the egg mixture with the butter.
4
Grease a deep baking tray (34 x 40 cm) and dust with flour. Pour in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes.
5
Remove from the oven and let it cool down.
6
Carefully unroll the liquorice snails and cut them into 6 equal pieces. Place 3 liquorice sections on top of each other, slightly offset in the middle, and place some chocolate cream on top of each layer and press on.
7
Place 1 praline on each of them, which has been coated with a little chocolate cream at the bottom. Halve the liquorice confectionery rolls, brush them with some chocolate cream, place them on the praline as eyes and press firmly.
8
Let spiders dry. Put chocolate cream on the cake and spread it. Chill for about 30 minutes. Cut the cake into pieces, arrange and decorate with the spiders.