Colorful chocolate crispy waffle cake

For 8 pieces
  • 2 eggs (size M)
  • 1 pinch Salt
  • 75 g + 3 tbsp sugar
  • 75 g flour
  • 1/2 TL Baking powder
  • 2 sheet gelatine
  • 1 packet pudding powder' chocolate flavor '
  • 500 ml Milk
  • 150 g whipped cream
  • 16 (15.2 g each) Chocolate crispy waffles (e.g. Kitkats Singles®)
  • 300 g colorful chocolate lentils (e.g. B. Smarties®)
  • Baking paper
  • cling film
60 minutes
very easy
1.
Separate eggs. Beat egg whites with 2 tablespoons of water until stiff. Sprinkle in salt and 75 g sugar. Stir in egg yolks one at a time. Mix the flour and baking powder. Sift over the egg mixture, fold in. Line the bottom of a springform pan (20 cm Ø) with baking paper. Pour in mass and smoothto brush. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for 15–20 minutes. Remove, remove the biscuit from the edge and let it cool in the tin for about 1 hour
2.
In the meantime, soak the gelatine in cold water. Stir the pudding powder, 3 tablespoons sugar and 50 ml milk until smooth. Bring 450 ml milk to the boil. Mix the mixed pudding powder into the boiling milk, bring to the boil and simmer for approx. 1 minute. Remove from the stove. Squeeze out the gelatine and stir into the pudding until the gelatine has dissolved. Place the foil directly on the surface and let it cool down to room temperature. Beat the cream with the whisk of the hand mixer and fold into the pudding
3.
Halve the biscuit horizontally. Place a cake ring around the lower part. Spread 3/4 of the pudding cream on top and smooth it out. Place the other half of the biscuit on top and press lightly. Spread the rest of the pudding cream on the cake. Put the cake in the refrigerator for about 1 hour
4.
Carefully loosen the cake ring. Lift the cake onto a plate. Halve the Kitkats®. Place them close together on the cake with the cut edge facing down. Tie together with a decorative ribbon. Spread the Smarties® on the pudding cream
5.
Waiting time approx. 3 hours
1 piece approx:
  • 390 kcal
  • 1640 kJ
  • 7 g protein
  • 19 g fat
  • 49 g carbohydrates

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