Junior chef
Utensils
Apron
baking paper
Bowl
Mixer
Dpringform pan (approx. 24 cm Ø)
Oven mitts
Rubber spatula
Tablespoon
Teaspoon
Timer
Piping bag with a serrated nozzle
Kitchen scales
Cooling rack
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 .
To prepare
Line the base of a springform pan with baking paper, close the rim, grease the sides with a little butter.
Dough
Place the butter, sugar and salt in a bowl, mix using the whisk on a mixer. Add the egg and continue to beat until the mixture becomes lighter in colour. Mix the flour and baking powder, add, combine to form a dough. Mix in the chocolate chunks and caramel cubes. Place the dough in the prepared tin, press down by hand.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove the tin frame, slide onto a cooling rack and leave to cool completely.
Frosting
Place the cream cheese and icing sugar in a bowl, mix until smooth using the whisk on a mixer. In batches, transfer the mixture to a piping bag with a serrated nozzle (approx. 13 mm in diameter), pipe the mixture on top of the bake. Roughly chop the cranberries and pistachios, sprinkle on top of the frosting, decorate with the sugar pearls.
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