Master chef
Utensils
Apron
Measuring cup
Mixer
Pan
Rubber spatula
Timer
Piping bag with a serrated nozzle
Kitchen scales
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 .
Chocolate
Break the chocolate into pieces. Heat the cream in a pan. Remove the pan from the heat, add the chocolate, briefly leave to stand, stir until smooth. Mix in the quark.
Mixture
Beat the cream until stiff, carefully fold into the chocolate.Transfer approx. 50 g to a piping bag with a serrated nozzle (approx. 10 mm in diameter). Refrigerate both for approx. 30 mins.
Cake
Spread half of the cream over the sponge base, cover with the top half of the sponge, spread the remainder of the cream on top. Spread around the sides. Chill for approx. 30 mins.
To decorate
Pipe cream peaks on top of the cake using the chilled cream, sprinkle dessicated coconut over the cake, decorate with sugar sprinkles and chocolate balls.
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