DinnerBooks
Halloween cake with ghosts & pumpkins

Halloween cake with ghosts & pumpkins

Cooking Time1 h 30 m
Ingredients13
DifficultyHard
0
0
William DahlWilliam Dahl
A splendid floor cake with the taste of vanilla, chocolate and raspberry and covered with fluffy chocolate cream. We decorate with ghosts and pumpkins of marzipan.

Ingredients

16 servings
  • Step: 1
    5 pc eggs, normal size
  • Step: 2
    4 1/2 dl strokes
  • Step: 3
    3 3/4 dl veteran
  • Step: 4
    3 tsk baking powder
  • Step: 5
    1 1/2 dl fast marsan powder
  • Step: 6
    100 g butter
  • Step: 7
    1 1/2 dl greek yogurt 10%
  • Step: 8
    150 g dark chocolate, hacked
  • Step: 9
    1 1/2 tsk flingsalt
  • Step: 10
    200 g light chocolate, type milk chocolate hacked
  • Step: 11
    4 dl folded in
  • Step: 12
    1 tsk flingsalt
  • Step: 13
    3 dl hallon, purchased or homemade

Instructions

  • Step: 1
    Chocolate cream: Warm the cream, it must not cook. Remove from the heat and pipe in chocolate and flake salt. Pipe until the chocolate melts. Put in a bowl. Set in cold at least 4 hours or overnight.
  • Step: 2
    Put the oven at 175°.
  • Step: 3
    The cake: View eggs and sugar white and windy. Mix flour, baking soda and marsán powder and aim/turn down in the egg.
  • Step: 4
    Break the butter into a pot, pull off from the heat and stir down yogurt (looking the screen out, but do nothing). Move into the cake. Mix well.
  • Step: 5
    Turn in fine chocolate and fling salt.
  • Step: 6
    Dress 2 spring shapes, with the diameter about 18 cm and about 23 cm, with baking plate paper at the bottom.
  • Step: 7
    Butter the edges.
  • Step: 8
    Divide the batter into the shapes.
  • Step: 9
    Cream in the lower part of the oven for about 35 minutes. Add backpaper to the end if it looks dark. Make sure that both are fully cream, otherwise cream slightly longer, all ovens work differently so keep an eye!
  • Step: 10
    Take out of the oven and put the shapes on bars. When cool, you can loosen them from the shapes.
  • Step: 11
    Share the cookies in each 2 bottoms. Use a long tapped bread knife.
  • Step: 12
    Put a large cake bottom on a suitable barrel and bre on raspberry, put on the bottom no. 2.
  • Step: 13
    On top of the top big cake bottom, put a small cake bottom, brew on jam and finish with the last little cake bottom.
  • Step: 14
    Display the chocolate cream fluffy with elvisp and brew around and across the cake.
  • Step: 15
    Decorate as you like or as in the picture according to our tips.

Näring

Protein6.6g
Serving Size1bit
Calories493387kcal
Carbohydrates59.2g
Fat25.6g

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