Benjamin-Elephant-Cake
Cake
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Cook Time
3 h
Servings
12
Difficulty
Medium
Prep Time
60 Min
Description
This Benjamin-Elephant-Cake is a delicious cake for birthdays and other festive occasions. The sponge cake base is filled with a curd-cream filling and decorated with cream, hazelnut brittle and chocolate sprinkles. Preparation takes about 3 hours and yields 12 servings. Ideal for children's birthdays and family celebrations.
Ingredients (13 ingredients)
-
4 piece Eggs
-
150 g Sugar
-
150 g Flour
-
1 tsp Baking powder
-
200 g Cream
-
25 g Cream stabilizer
-
500 g Curd
-
50 g Sugar
-
200 g Cream
-
25 g Cream stabilizer
-
100 g Hazelnut brittle
-
50 g Chocolate sprinkles
-
40 g Confetti edible sprinkles
Preparation (11 steps)
Prepare sponge cake base
Preheat the oven to 180°C top/bottom heat. Line a springform pan (26 cm diameter) with baking paper.
Beat eggs and sugar
Put 4 eggs and 150g sugar into the mixing bowl and beat for 4 min./speed 4 until the mixture is foamy.
Mix and fold in flour and baking powder
Mix 150g flour and 1 tsp baking powder. Then fold into the egg-sugar mixture for 3 sec./speed 3. Use a spatula to lift everything from the edge.
Bake sponge cake
Pour the batter into the prepared springform pan and bake in the preheated oven for approx. 20-25 minutes. Do a toothpick test.
Let the sponge cake cool down
Remove the sponge cake base from the oven and let it cool completely.
Prepare filling
For the filling, add 200g cream and 25g cream stabilizer to the mixing bowl and whip until stiff with the butterfly for 2 min./speed 3.5. Observe the consistency.
Mix curd and sugar
Put 500g curd and 50g sugar into the mixing bowl and mix for 20 sec./speed 3.
Fold in cream
Carefully fold the whipped cream into the curd-sugar mixture with a spatula.
Fill cake
Cut the cooled sponge cake base horizontally once. Spread the bottom base with half of the curd-cream filling. Place the second base on top and spread with the remaining filling.
Decorate cake
Decorate the cake with 200g cream and 25g cream stabilizer. To do this, add the cream and cream stabilizer to the mixing bowl and whip until stiff with the butterfly for 2 min./speed 3.5. Observe the consistency. Decorate the cake with hazelnut brittle and chocolate sprinkles as desired.
Cool cake
Place the finished cake in the refrigerator for at least 2 hours.
Finished cooking? Great! 🎉
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Created by
Elina
2
Rezepte
0
Kochbücher
Source
MiaMix
AI cooking assistant for Thermomix®
Allergens
- Wheat
- Eggs
- Milk
- Hazelnuts
- Soybeans
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