Vanilla and chocolate cakes (Dr. Oetker)
easy
45 mins
45 mins
Ingredients
- 125 g soft butter or margarine
- 150 g Sugar
- 1 package Vanillin sugar
- 2 Eggs (size M)
- 175 g Flour
- 1 coated Tsp Baking Powder
- 50 g white couverture
- 50 g Dark chocolate coating
- 25 g Coconut oil
- 150 g room-warm butter
- 1 (150 g each) Mug of room warm cream pudding "Bourbon Vanilla" and cream pudding "Milk chocolate pudding
- 12 Paper baking cups
Directions
- 1
Cream fat, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder and stir in. Line the hollows of a muffin tray (12 hollows) with paper baking cups, then fill in the dough evenly. Bake the muffins in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: stage 2) for 20-25 minutes.
- 2
Coarsely chop the white and dark chocolate coating separately and melt one after the other in a bowl over a warm water bath. Place on a marble plate or a straight baking tray, smooth down and put in a cool place. Remove muffins from the tin and cool on a cake rack. Use a spatula to scrape chocolate shavings off the plate and chill. Halve the coconut oil and melt separately. Whisk butter with the whisk of the hand mixer until very creamy. Halve the butter. Put 75 g butter in a bowl. Slowly stir in the vanilla pudding with the whisks of the hand mixer. Slowly stir in half of the coconut oil.
- 3
Whisk butter with the whisk of the hand mixer until very creamy. Halve the butter. Put 75 g butter in a bowl. Slowly stir in the vanilla pudding with the whisks of the hand mixer. Slowly stir in half of the coconut oil. Make another cream in the same way. Spread both creams on 6 muffins each and decorate with chocolate shavings
- 4
waiting time 45 minutes
Nutrition Facts
390 kcal
32 g
26 g
4 g
More Delicious Recipes
