Smart Surprise Inside Cake

 
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Ingredients:

for the recipe Surprise-Inside Cake

For the springform pan (Ø 18 cm):
some fat
Greaseproof paper
Sponge cake:
50 g butter
3 Eggs (size M)
120 g sugar
1 pack. Dr. Oetker vanilla sugar
125 g wheat flour
1 level. TL Dr. Oetker Original Backin
Sponge cake:
50 g butter
3 Eggs (size M)
120 g sugar
1 pack. Dr. Oetker vanilla sugar
125 g wheat flour
1 level. TL Dr. Oetker Original Backin

Cream:

500 g very soft butter
100 g Icing sugar
1 pack. Dr. Oetker Finesse Grated Lemon Peel

Filling:

150 g colorful mini chocolate beans
Also:
1 Dr. Oetker White Fondant ceiling
75 g colorful mini chocolate beans

To prepare:

Melt For the dough butter in a small saucepan and let it cool. Bottom of the springform pan fat and cover with baking paper. Preheat oven.
Top / Bottom heat: about 180 ° C
Hot air: about 160 ° C

Sponge cake:

There are 2 sponge layers successively baked: eggs until foamy in a mixing bowl with a mixer (stirring rods) at the highest level for 1 min.. Sprinkle with vanilla sugar mixed sugar with stirring in 1 min. And the mass strike for a further 2 min.. Mix flour with Backin and briefly stir on the lowest level. Butter Stir briefly. Pour the batter into the springform pan flatten. Slide form on the grill in the oven.
Inset: lower third
Cooking time: about 40 min.

Loosen and remove springform pan edge, throw on a floor covered with baking paper wire rack, remove springform pan bottom and allow to cool. Prepare as described above Cooled springform pan. Prepare as described above the second sponge cake and bake.

Every floor once cut horizontally and cut out of 2 floors each circle (Ø about 9 cm). Put a whole floor in a pie plate.

Cream:

Butter until fluffy in a bowl with the mixer (stirring rods). Stir in icing sugar and finesse and beat briefly. Give and put aside one heaping tablespoons cream in a spray sachet or a small freezer bag. Approximately 1/3 of the cream on the bottom floor and pass replace the first biscuit ring. Elapse Nearly half of the cream on it, and hang up the second biscuit ring. Good 3/4 of the remaining cream on underline. Now even smooth the edge of the hole by the emerging there is spread thin cream. The hole filled to the brim with chocolate beans and replace the last floor. The cake thin coat with the remaining cream and min. 2 hrs. In the refrigerator (until the cream has set).

Decorate:

Fondant ceiling on the film slightly larger (about Ø 36 cm) roll out and roll with the help of the film on the cake. Creating and smooth the edge creases. Incidentally fondant cut. Cut a very small corner of the spray bags or freezer bags and clapboard scattered all over the cake small polka dots. Put a mini chocolate lens In any dots.

Source: HERE

 

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