Children's birthday cake

Children's birthday cake

45 Min. Active
1 hr 50 Min. Total
552 kcal per piece
vegetarian
Nutritional value / piece: 552 kcal, Fat: 36 g, Carbohydrate: 47 g, Protein: 8 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Baking paper
  • Bowl
  • Springform pan (approx. 20 cm Ø)
  • Pan
  • Rubber spatula
  • Teaspoon
  • Whisk
  • Kitchen scales
  • Cooling rack

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To melt the chocolate

150 g dark chocolate
150 g white chocolate

Cake batter

200 g butter, soft
150 g sugar
1 tsp vanilla paste
1 pinch salt
4 eggs
100 g ground hazelnuts
200 g white flour
1 tsp baking powder

To decorate

1 dark cake icing (approx. 120 g)
50 g Smarties
50 g sweets as desired

How it's done

The kids can help at the marked areas .

Preparation

Line the base of the springform pan with baking paper, grease the rim.

To melt the chocolate

150 g dark chocolate
150 g white chocolate

Roughly chop both types of chocolate. Place each type in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth.

Cake batter

200 g butter, soft
150 g sugar
1 tsp vanilla paste
1 pinch salt
4 eggs
100 g ground hazelnuts
200 g white flour
1 tsp baking powder

Beat the butter in a bowl until soft. Whisk in the sugar, vanilla paste and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour. Divide the mixture in half, mix the white chocolate into one half and the dark chocolate into the other. Mix together the nuts, flour and baking powder, mix half into the white chocolate batter and the other half into the dark chocolate batter.

Spoon the light and dark batter mixtures into the prepared tin.

To bake

Approx. 1 h 5 mins. in the lower half of an oven preheated to 180°C. If necessary, cover with foil after 35 mins. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.

To decorate

1 dark cake icing (approx. 120 g)
50 g Smarties
50 g sweets as desired

Melt the cake icing in a bain-marie or in the microwave, pour over the cake, decorate with Smarties and sweets.

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