Cooking fun with children
little FOOBY
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Mini chef
Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.
Utensils
Apron
Bowl
Knife
Mixer
Oven mitts
Pan
Rubber spatula
Scissors
Teaspoon
Timer
Cutting board
*-*
Kitchen scales
Cooling rack
Round cutter
Ingredients
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
How it's done
The kids can help at the marked areas .
Tin
Line the base of the springform tin with baking paper, grease the sides with butter and close the tin.
Chocolate
Roughly chop the chocolate, melt the chocolate and butter in a pan over a low heat. Remove the pan from the heat, allow to cool slightly.
Cake mixture
Place the eggs, water, sugar, vanilla sugar and salt in a bowl, mix using the whisk on a mixer until the mixture becomes lighter in colour. Stir in the chocolate. Mix the almonds, rice flour and baking powder, add, mix in, transfer the cake mixture to the prepared tin.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 180 °C. The cake should still be a little gooey inside. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack. Using a round cutter (5 cm in diameter), cut out bodies for the mummies.
Mummies
Melt the cake icing in a hot bain-marie. Cut off a corner of the piping bag, pipe stripes on the mummies' bodies. Place two sugar eyes on each of the iced mummies, leave to dry.
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