Rainbow fish birthday cake (yoghurt pot recipe)

Rainbow fish birthday cake (yoghurt pot recipe)

45 Min. Active
2 hr 30 Min. Total
434 kcal per 12 pieces
vegetarian
Nutritional value / 12 pieces: Fat: 32 g, Carbohydrate: 26 g, Protein: 8 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Baking paper
  • Bowl
  • Brush
  • Cooking spoon
  • Knife
  • Mixer
  • Oven mitts
  • Pan
  • Rubber spatula
  • Springform pan
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales
  • Cooling rack

Ingredients

1 cake

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

Measurement unit

1 cup plain greek yoghurt (150 g)
a little butter

Chocolate

150 g dark chocolate

Cake batter

150 g butter, soft
3 eggs
¾ cup sugar (approx. 100 g)
1 pinch salt
2 ½ cups ground almonds (approx. 200 g)
½ cup breadcrumbs (approx. 50 g)
2 tsp baking powder

To decorate

4 tbsp full cream
150 g dark chocolate
some Smarties

How it's done

The kids can help at the marked areas .

Measurement unit

1 cup plain greek yoghurt (150 g)
a little butter

Pour the yoghurt into a small dish, cover and chill. Rinse out and dry the yoghurt pot, use as a measuring cup. Line the base of the springform pan (approx. 26 cm in diameter) with baking paper, grease the sides.

Chocolate

150 g dark chocolate

Break the chocolate into pieces, place in a thin-sided bowl. Suspend the bowl over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth.

Cake batter

150 g butter, soft
3 eggs
¾ cup sugar (approx. 100 g)
1 pinch salt

Cut the butter into pieces, place the butter, eggs, sugar and salt in a bowl.Mix using the whisk on a mixer until the mixture becomes lighter in colour.

2 ½ cups ground almonds (approx. 200 g)
½ cup breadcrumbs (approx. 50 g)
2 tsp baking powder

Combine the almonds, breadcrumbs and baking powder, mix into the egg mixture.

Mix in the reserved yoghurt and melted chocolate. Transfer the batter to the prepared tin, smooth down.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack and leave to cool completely. Cut out a piece and position it as a fin.

To decorate

4 tbsp full cream
150 g dark chocolate
some Smarties

Warm the cream, break the chocolate into pieces, add to the cream, melt, stir until smooth, pour over the cake. Place Smarties on the cake as fish scales, chill for approx. 1 hr.

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